The Fermentation Kitchen Recipes, Techniques, and Science for Everyday Preserving
The Fermentation Kitchen Recipes, Techniques, and Science for Everyday Preserving by Sam Cooper is a comprehensive guide published by Dorling Kindersley Limited in 2024. This 224-page book presents the art of fermentation, showcasing how simple ingredients can be transformed into flavorful and health-boosting ferments. Readers will discover a variety of techniques, drawing from diverse cultural practices, that make fermentation accessible for everyday cooking.
In this edition, readers will find detailed guidance on creating a range of ferments, including kimchi, miso, kombucha, and ginger beer. The book emphasizes the science behind fermentation, exploring the roles of bacteria, yeast, and fungus in enhancing flavors and preserving produce. With insights into flavor, texture, and aroma, this resource serves as both a practical manual and a source of inspiration for incorporating fermented foods into daily meals.
Official synopsis Publisher
‘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.
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