FERMENT. A Cookbook. Simple ferments and pickles, and how to eat them
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- Nombre de pages272
- FormatePub
- ISBN978-1-0350-5375-9
- EAN9781035053759
- Date de parution24/04/2025
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurOne Boat
Résumé
'This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter' - Customer Review'Kenji is a fermenting guru and this book is a masterclass in fermentation' - Tim Spector'An open-hearted collection of stories, practical tips and excellent recipes' - Ottolenghi Test KitchenFERMENT gives you all that's needed to start on the adventure of fermented foods - whether you want to make simple pickles, prepare miso from scratch or discover flavour-packed recipes to cook with shop-bought ferments.
Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem daunting. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results. Recent research encourages us to eat thirty plants a week to help our microbiome to thrive.
Thanks to Kenji's incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet or Pickled Rhubarb Pound Cake, this is flavour-forward food that you won't have seen before. Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need.
Part two introduces more than 70 exciting recipes to make with them, or if you prefer you can prepare them with your favourite shop-bought varieties instead. FERMENT is a stylish and practical cookery book that simplifies an ancient technique.
Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem daunting. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results. Recent research encourages us to eat thirty plants a week to help our microbiome to thrive.
Thanks to Kenji's incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet or Pickled Rhubarb Pound Cake, this is flavour-forward food that you won't have seen before. Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need.
Part two introduces more than 70 exciting recipes to make with them, or if you prefer you can prepare them with your favourite shop-bought varieties instead. FERMENT is a stylish and practical cookery book that simplifies an ancient technique.
'This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter' - Customer Review'Kenji is a fermenting guru and this book is a masterclass in fermentation' - Tim Spector'An open-hearted collection of stories, practical tips and excellent recipes' - Ottolenghi Test KitchenFERMENT gives you all that's needed to start on the adventure of fermented foods - whether you want to make simple pickles, prepare miso from scratch or discover flavour-packed recipes to cook with shop-bought ferments.
Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem daunting. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results. Recent research encourages us to eat thirty plants a week to help our microbiome to thrive.
Thanks to Kenji's incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet or Pickled Rhubarb Pound Cake, this is flavour-forward food that you won't have seen before. Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need.
Part two introduces more than 70 exciting recipes to make with them, or if you prefer you can prepare them with your favourite shop-bought varieties instead. FERMENT is a stylish and practical cookery book that simplifies an ancient technique.
Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem daunting. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results. Recent research encourages us to eat thirty plants a week to help our microbiome to thrive.
Thanks to Kenji's incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet or Pickled Rhubarb Pound Cake, this is flavour-forward food that you won't have seen before. Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need.
Part two introduces more than 70 exciting recipes to make with them, or if you prefer you can prepare them with your favourite shop-bought varieties instead. FERMENT is a stylish and practical cookery book that simplifies an ancient technique.