Synopsis
‘Trust Kenji! I have seen him in action: the attention he gives his ferments, his watchful eye and the creative application in all kinds of delicious things. He is just brilliant at his craft.' – Yotam Ottolenghi
Cooking with ferments just got better.
Whether it’s Sauerkraut Brownies, Miso Chicken Pot Pie or Green Kimchi Lasagne, these brilliant, easy and tasty recipes will elevate ferments from the side of your plate to the centre of your meal.
In Easy Ferments, master fermenter and chef Kenji Morimoto changes how you cook and eat the five best-loved and most versatile ferments – Sauerkraut, Kimchi, Miso, Pickles and Yoghurt. Kenji shows how easy it is to make these flavour-packed, healthy and affordable foods at home and use your creations – or shop-bought varieties – to cook exciting everyday meals.
'Unlocks a whole world of flavour for the home cook.' – Ben Lippett, chef and author of How I Cook
Details
Reviews
“Kenji deftly demystifies fermentation yet again, unlocking a whole world of flavour for the home cook. The recipes are inspired.”Ben Lippett, chef and author of How I Cook
“'Trust the Process' and 'Trust your Gut' are two key principles for fermentation, according to Kenji Morimoto. I would add another: Trust Kenji! I have seen him in action – the attention he gives his ferments, his watchful eye and, finally, the creative application in all kinds of delicious things. He is just brilliant at his craft.”Yotam Ottolenghi, chef and author of Simple
“This stunning, skilfully presented book proves, over and over, that life tastes better when we take the time to preserve those things that make it flavourful.”Joanne Molinaro, James Beard Award Winning Author & Founder of The Korean Vegan
“Kenji makes the world of fermentation feel approachable with a cookbook that’s both simple and thoughtfully precise, filled with creative recipes that inspire rather than intimidate. My stomach was growling from the very first read!”Sarah Ahn, James Beard Award Winning Author & Creator of Ahnest Kitchen
