'A very useful book' Jamie Oliver
'The new bible of Fermentation' Julius Fiedler, a.k.a @hermann
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, boost gut health, and give perishable produce a new lease of life.
Reconnect with these natural processes and learn to incorporate ferments into your everyday cooking with guides to flavour, texture and aroma alongside recipe ideas serving as inspiration.
Rezensionen / Stimmen
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 *
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 221 mm
Breite: 177 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-241-69711-5 (9780241697115)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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 along with his Instagram following. @chef.sam.black has amassed 583K followers - 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.
