Close Modal
Wish List 0 Wish List 0
Download high-resolution image

The Fermentation Kitchen

Recipes and Techniques for Kimchi, Kombucha, Koji, and More.

Author Sam Cooper
Hardcover
$24.99 US
DK. | DK RED
7"W x 8.81"H x 0.96"D   | 24 oz | 16 per carton
On sale Nov 12, 2024 | 224 Pages | 9780593847893
Add to cart Add to list Exam Copies
additional book photo
additional book photo
additional book photo
additional book photo
additional book photo
additional book photo
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 flavor.

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 flavor 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 flavor, texture and aroma alongside recipe ideas serving as inspiration.
"The new bible of Fermentation" - Julius Fiedler aka Hermann

"The best koji book in the world written in English by far!" - Haruko Uchishiba, founder of The Koji Fermenteria

"The variety of approaches and your helpful tips is truly impressive. It's a must-have for every household interested in a healthier, sustainable food style." - Jihyun Kim, founder and owner of Kimchi&Radish
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 562K 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. View titles by Sam Cooper

Photos

additional book photo
additional book photo
additional book photo
additional book photo
additional book photo
additional book photo

About

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 flavor.

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 flavor 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 flavor, texture and aroma alongside recipe ideas serving as inspiration.

Praise

"The new bible of Fermentation" - Julius Fiedler aka Hermann

"The best koji book in the world written in English by far!" - Haruko Uchishiba, founder of The Koji Fermenteria

"The variety of approaches and your helpful tips is truly impressive. It's a must-have for every household interested in a healthier, sustainable food style." - Jihyun Kim, founder and owner of Kimchi&Radish

Author

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 562K 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. View titles by Sam Cooper

Other Books by this Author

Privacy Policy   |   Terms of Use

© 2024 Penguin Random House

Back to Top
0
    • 0
    Wish List (0)