The Fermentation Kitchen: Recipes, Techniques, and Science for Everyday Preserving
Nov 2024 · Sold by Penguin
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About this ebook
The Fermenter’s Almanac is a comprehensive guide that explores the fascinating world of fermentation, showcasing a wide range of authentic and adapted techniques using seasonal and homegrown ingredients.
This book aims to bridge the gap between professional kitchens and home kitchens, providing readers with practical knowledge and inspiring recipes to unlock incredible flavors, enhance nutrition, improve gut health, and foster a deeper connection to food.
The health benefits of fermented foods have long been celebrated, and this title provides an introduction to wild cultures and how to harness them in your home kitchen. Delving into the historical roots of fermentation, The Fermenter’s Almanac will explore traditional methods from across cultures and continents.
With step-by-step instructions and photography, this practical guide to fermentation takes a seasonal approach, ensuring that your cabinets are stocked with gut-boosting bacteria all year round, along with recipes on how best to utilize them in your everyday.
This book aims to bridge the gap between professional kitchens and home kitchens, providing readers with practical knowledge and inspiring recipes to unlock incredible flavors, enhance nutrition, improve gut health, and foster a deeper connection to food.
The health benefits of fermented foods have long been celebrated, and this title provides an introduction to wild cultures and how to harness them in your home kitchen. Delving into the historical roots of fermentation, The Fermenter’s Almanac will explore traditional methods from across cultures and continents.
With step-by-step instructions and photography, this practical guide to fermentation takes a seasonal approach, ensuring that your cabinets are stocked with gut-boosting bacteria all year round, along with recipes on how best to utilize them in your everyday.
The Fermenter’s Almanac is a comprehensive guide that explores the fascinating world of fermentation, showcasing a wide range of authentic and adapted techniques using seasonal and homegrown ingredients.
This book aims to bridge the gap between professional kitchens and home kitchens, providing ...
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Kermit Hudson
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November 17, 2024
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About the 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.
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 ...
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