The Fermentation Kitchen
Recipes and Techniques for Kimchi, Kombucha, Koji and More
$40.49
- Hardcover
224 pages
- Release Date
4 February 2025
Summary
Fermentation techniques and recipes to maximize flavour, texture and aroma in your cooking
From kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen introduces you to the alchemy of fermentation – taking simple ingredients and transforming them in form and flavour.
Explore a wide range of authentic and adapted techniques from across cultures and continents and harness bacteria, yeast, and fungus to create a variety of ferments to add flavour to dishes, bo…
Book Details
| ISBN-13: | 9780241697115 |
|---|---|
| ISBN-10: | 0241697115 |
| Author: | Sam Cooper |
| Publisher: | Dorling Kindersley Ltd |
| Imprint: | DK RED |
| Format: | Hardcover |
| Number of Pages: | 224 |
| Release Date: | 4 February 2025 |
| Weight: | 684g |
| Dimensions: | 225mm x 179mm x 25mm |
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What They're Saying
Critics Review
Definitely the best koji book in the world written in English by far! * Haruko Uchishiba, founder of The Koji Fermentaria * A very useful book * Jamie Oliver * The new bible of Fermentation * Julius Fiedler, a.k.a @hermann * Cooper works at the creative edge of fermentation, while keeping it blissfully accessible. – Mark Diacono * delicious magazine *
About The Author
Sam Cooper
Sam Cooper trained as a professional chef but has since left the kitchens for the garden, now working full-time with Huw Richards as a co-director for Regenerative Media. Since then, his fascination with seasonal and homegrown produce has grown. He posts delicious ferment recipes using homegrown produce. Sam wrote the In the Kitchen chapter of The Self-Sufficiency Garden (March 2024) and published his first book The Nature of Food in 2022. He is also a photographer and illustrator.
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