The Fermentation Kitchen (häftad)
Fler böcker inom
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
224
Utgivningsdatum
2024-11-07
Förlag
DK RED
Dimensioner
223 x 177 x 24 mm
Vikt
689 g
ISBN
9780241697115

The Fermentation Kitchen

Recipes and Techniques for Kimchi, Kombucha, Koji and More

av Sam Cooper
Inbunden,  Engelska, 2024-11-07
219
Köp
Spara som favorit
  • Skickas från oss inom 2-5 vardagar.
  • Fri frakt över 249 kr för privatkunder i Sverige.
Finns även som
Visa alla 1 format & utgåvor
'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.
Visa hela texten

Passar bra ihop

  1. The Fermentation Kitchen
  2. +
  3. Easy Air Fryer

De som köpt den här boken har ofta också köpt Easy Air Fryer av Jamie Oliver (inbunden).

Köp båda 2 för 563 kr

Kundrecensioner

Har du läst boken? Sätt ditt betyg »

Fler böcker av Sam Cooper

Visa alla böcker av Sam Cooper »

Recensioner i media

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 *

Övrig information

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.

Du kanske gillar