Book
The fermentation kitchen : recipes and techniques for kimchi, kombucha, kōji, and more / Sam Cooper.
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.
Record details
- ISBN: 9780241697115
- ISBN: 0241697115
- ISBN: 9780593847893
- ISBN: 059384789X
- Physical Description: 223 pages : color illustrations ; 23 cm.
- Edition: First American edition.
- Publisher: New York, NY : DK Publishing, 2024.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (page 218) and index. |
| Formatted Contents Note: | Foreword -- A microbial world -- Bacteria -- Yeast -- Mold -- Troubleshooting -- Further reading/resources -- Index -- Acknowledgments. |
Search for related items by subject
| Subject: | Fermented foods. Cooking (Fermented foods) |
| Genre: | Cookbooks. Recipes. |
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|
| Helix Public Library | A 641 COO (Text) | 37835000142717 | Adult Non-Fiction | Available | - |
| LDR | 02405cam a2200469Mi 4500 | ||
|---|---|---|---|
| 001 | 2605513 | ||
| 003 | SAGE | ||
| 005 | 20250116091921.0 | ||
| 008 | 240726s2024 nyua e b 001 0 eng d | ||
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| 019 | . | ‡a1456833581 ‡a1458354830 | |
| 020 | . | ‡a9780241697115 ‡q(hardcover) | |
| 020 | . | ‡a0241697115 ‡q(hardcover) | |
| 020 | . | ‡z9780241731710 ‡q(ePub ebook) | |
| 020 | . | ‡a9780593847893 ‡q(hardcover) | |
| 020 | . | ‡a059384789X ‡q(hardcover) | |
| 035 | . | ‡a(OCoLC)1456833797 ‡z(OCoLC)1456833581 ‡z(OCoLC)1458354830 | |
| 050 | 1 | 4. | ‡aTX827.5 ‡b.C66 2024 |
| 082 | 0 | 4. | ‡a664.024 ‡223 |
| 100 | 1 | . | ‡aCooper, Sam ‡c(Cook), ‡eauthor. ‡0(SAGE)2169991 |
| 245 | 1 | 4. | ‡aThe fermentation kitchen : ‡brecipes and techniques for kimchi, kombucha, kōji, and more / ‡cSam Cooper. |
| 250 | . | ‡aFirst American edition. | |
| 264 | 1. | ‡aNew York, NY : ‡bDK Publishing, ‡c2024. | |
| 300 | . | ‡a223 pages : ‡bcolor illustrations ; ‡c23 cm. | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 504 | . | ‡aIncludes bibliographical references (page 218) and index. | |
| 505 | 0 | . | ‡aForeword -- A microbial world -- Bacteria -- Yeast -- Mold -- Troubleshooting -- Further reading/resources -- Index -- Acknowledgments. |
| 520 | 8 | . | ‡aFrom 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. |
| 650 | 0. | ‡aFermented foods. ‡0(DLC)1449439 | |
| 650 | 0. | ‡aCooking (Fermented foods) ‡0(DLC)1546192 | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft ‡0(DLC)1429300 | |
| 655 | 7. | ‡aRecipes. ‡2lcgft ‡0(DLC)1429892 | |
| 999 | . | ‡eBook | |
| 901 | . | ‡aon1456833797 ‡bOCoLC ‡c2605513 ‡tbiblio | |
