The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More - Couverture rigide

Cooper, Sam

Couverture rigide

ISBN 10 : 0241697115 ISBN 13 : 9780241697115

Editeur : DK RED, 2024

Synopsis

'The man has a knack for making even the most ambitious projects seem entirely possible' Yotam Ottolenghi

'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.

A propos du livre

À propos de l?auteur

Sam Cooper is a Sunday Times bestselling author and chef-turned-gardener now working full-time with Huw Richards. His fascination with homegrown produce has grown along with his Instagram – @chef.sam.black has close to 600K followers – where he posts delicious ferment recipes using seasonal ingredients. Sam wrote the In the Kitchen chapter of The Self-Sufficiency Garden (March 2024). He is also a photographer and illustrator.

Détails de l'édition

• Éditeur: DK RED
• Date d'édition: 2024
• Langue: anglais
• ISBN 10: 0241697115
• ISBN 13: 9780241697115
• Reliure: Relié
• Nombre de pages: 224
• Coordonnées du fabricant: DK; https://www.dk.com/us/; ; The Lego Group; Billund; Billund ; Dk7190; Danemark