What do you think?
Rate this book
The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More.
The Fermentation Recipes and Techniques for Kimchi, Kombucha, Koji, and More. (Spiral-bound)
Biographical
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.
Review
"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
"A valuable introduction for any home cook hoping to channel their inner Bill Nye the Science Guy in the kitchen." - Library Journal
Biographical
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.
Review
"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
"A valuable introduction for any home cook hoping to channel their inner Bill Nye the Science Guy in the kitchen." - Library Journal
224 pages, Spiral-bound
Published November 12, 2024
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
No one has reviewed this book yet.