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Ferment

Mark Diacono
€18.99
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A01=Mark Diacono
Age Group_Uncategorized
Age Group_Uncategorized
artisan kitchen
Author_Mark Diacono
automatic-update
basics
brew
Category1=Non-Fiction
Category=WBT
Category=WBW
charcuterie
cocktail
cookbook
COP=United Kingdom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fermentation
fermentation for beginners
fermentation handbook
fermented drinks
fermenting
food preservation
fundamentals
guide
how
kimchi
kombucha
korean kimchi
Language_English
manual
no waste
PA=Available
pickle
pickling
preserve
preserving
preserving food
Price_€10 to €20
PS=Active
recipe
shrub drinks
softlaunch
sourdough
technique
the science of fermentation

Product details

  • ISBN 9781787138346
  • Weight: 354g
  • Dimensions: 142 x 190mm
  • Publication Date: 03 Mar 2022
  • Publisher: Quadrille Publishing Ltd
  • Publication City/Country: GB
  • Product Form: Paperback
  • Language: English
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Description

'The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher.' – Diana Henry

From Scratch: Ferment is the no-nonsense guide to fermenting at home.

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.

Text is extracted and updated from Sour, with new recipes, by Mark Diacono.
About Mark Diacono
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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