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Ferment
Slow Down, Make Food to Last
Series: From Scratch
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Ferment
$3599
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Ideal for home cooks and food enthusiasts interested in learning easy, traditional fermentation techniques to enhance their culinary repertoire. Suitable for readers seeking accessible, hands-on guidance in crafting fermented foods and beverages.
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See moreFrom Scratch: Ferment is the no-nonsense guide to fermenting at home.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process.
From Scratch: Ferment offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary.
Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Charcuterie.
Series: From Scratch
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Ferment
From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process.From Scratch: Ferment offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your...Paperback$3599Unit price /UnavailableAvailableShips in 4-6 weeks
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
A breezy, beguiling guide that clearly explains the practical principles of fermentation and provides a wealth of vibrant recipes using fresh ingredients. Reviewers praise Diacono's approachable style, describing the book as an imaginative and reassuring introduction to making fermented foods a regular part of daily life.
Book Details
INFORMATION
ISBN: 9781787138346
Publisher: Quadrille Publishing Ltd
Format: Paperback / softback
Date Published: 03 March 2022
Country: United Kingdom
Imprint: Quadrille Publishing Ltd
Illustration: Full colour photography
Audience: General / adult
DIMENSIONS
Spine width: 19.0mm
Width: 142.0mm
Height: 190.0mm
Weight: 354g
Pages: 176
About the Author
Mark Diacono is lucky enough to spend most of his time eating, growing, writing and talking about food. He has written a number of award-winning books, including A Year at Otter Farm and A Taste of the Unexpected (which both won Food Book of the Year for André Simon and the Guild of Food Writers, respectively), Sour (which was Food Book of the Year 2019 in The Sunday Times and Daily Mail, and nominated for a James Beard Award in the US), Herb and Spice. Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark's refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat. He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books. Mark has a monthly column in The Sunday Times, and writes regularly for a range of publications including The Telegraph, Delicious and Country Life; his features have appeared in The Observer, Guardian, National Geographic, and others. He also speaks and demos at food festivals around the UK and writes for an engaged and growing audience on his Substack: ‘Mark Diacono’s Imperfect Umbrella’.
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