A Year of Fermentation (A Seasonal Guide to the Art & Science of Fermentation)
List Price:
$35.00
| Expected release date is Sep 1st 2026 |
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Product Details
Author:
Sam Cooper
Format:
Hardcover
Pages:
224
Publisher:
DK (September 1, 2026)
Imprint:
DK
Release Date:
September 1, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9798217139552
Weight:
20oz
Dimensions:
6.6875" x 8.5625"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260430T225010_156053082-20260430.xml
Folder:
RandomHouse
List Price:
$35.00
Country of Origin:
China
Pub Discount:
65
Case Pack:
20
As low as:
$26.95
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
"The man has a knack for making even the most ambitious projects seem entirely possible" – Yotam Ottolenghi
“A beautiful, essential book, where, as ever, only more so, Sam shares his delicious, original takes on fermenting” – Mark Diacono
A Year of Fermentation is a seasonal guide that explores the fascinating world of fermentation through the year.
This book aims to bridge the gap between foraging, growing, and cooking, providing what's-in-season calendars and fermentation recipes to unlock incredible flavors, enhance nutrition, and foster a deeper connection with food and nature year-round.
Seasonal recipes are a feature of this book, including:
We think of the year as four seasons. In the world of food, we can see the year as a shifting, overlapping mass of microseasons, each offering its own set of delicious ingredients. This book explores these changing microseasons, linking ingredients with appropriate fermentation techniques to maximize flavor and harmonize with nature’s rhythms.
With step-by-step instructions, illustrations, and photographs from an expert fermenter, ensure your cupboards are stocked year-round with ferments that add depth of flavor to your everyday cooking.
“A beautiful, essential book, where, as ever, only more so, Sam shares his delicious, original takes on fermenting” – Mark Diacono
A Year of Fermentation is a seasonal guide that explores the fascinating world of fermentation through the year.
This book aims to bridge the gap between foraging, growing, and cooking, providing what's-in-season calendars and fermentation recipes to unlock incredible flavors, enhance nutrition, and foster a deeper connection with food and nature year-round.
Seasonal recipes are a feature of this book, including:
- Kombucha
- Apple cider vinegar
- Sourdough
- Miso
- Sauerkraut
We think of the year as four seasons. In the world of food, we can see the year as a shifting, overlapping mass of microseasons, each offering its own set of delicious ingredients. This book explores these changing microseasons, linking ingredients with appropriate fermentation techniques to maximize flavor and harmonize with nature’s rhythms.
With step-by-step instructions, illustrations, and photographs from an expert fermenter, ensure your cupboards are stocked year-round with ferments that add depth of flavor to your everyday cooking.
