FERMENT
A Cookbook. Simple ferments and pickles, and how to eat them
- Publisher's listprice GBP 22.00
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11 134 Ft (10 604 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 18% (cc. 2 004 Ft off)
- Discounted price 9 130 Ft (8 695 Ft + 5% VAT)
11 134 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number Main Market Ed.
- Publisher One Boat
- Date of Publication 24 April 2025
- ISBN 9781035053742
- Binding Hardback
- No. of pages272 pages
- Size 247x179x27 mm
- Weight 968 g
- Language English 0
Categories
Short description:
Fermenting expert Kenji Morimoto shows how to make delicious, health-boosting ferments and use them to stunning effect in your everyday cooking.
MoreLong description:
'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 Kitchen
FERMENT 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.
This book is a beautifully crafted and illustrated guide to the subtle arts of preserving food that will make us all feel ready to start fermenting today. More
