Fermented: A Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi and More
by Charlotte Pike (Author)
Hardcover: 160 pages
Publisher: Kyle Books (27 Aug. 2015)
Product Dimensions: 24.2 x 2 x 19.8 cm
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi.
Learn how to make the most delicious and useful ferments at home and then use fermented ingredients in dishes such as Persian aubergine stew, Korean pancakes, dosa and grilled miso chicken. Learn how to make sweet and savoury yogurts such as homemade Coconut Yogurt or Cardamom and Rose Yogurt Cream and not just bake bread with your sourdough, but delicious treats, such as Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermented vinegar that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.
'This is exactly the sort of book I would have loved to find when I was beginning my journey with fermented foods clear, concise and confidence boosting.' --Darina Allen
'This is a clear, comprehensive look at all the things you can do with beneficial bacteria, from making yoghurt and labneh, to sourdough baking and fermenting fruit.' --The Guardian
'culture is the new culture, kimchi is the new Kimye ... [Fermented] teaches you how to make these decaying delicacies at home'. The Times
'Pike's book [has] interesting recipes incorporating fermented foods into everyday eating.' Irish Times
'This beginner's guide to making your own fermented foods is bang on trend. [...] Charlotte Pike has chosen recipes that require minimum input and no specialist equipment.' Waitrose Weekend
'the offerings I produced after the cookery session I had with Charlotte Pike, author of a new book on fermentation, were not only delicious but went down well with the family.' Dr Ellie Cannon, The Mail on Sunday
'Now that we've all learnt that the live probiotics in pickled foods are great for our gut health, an unexpected strand of health-conscious cooking is epitomised by Charlotte Pike's Fermented. The unusual book teaches us the principles that lie behind fermented food, and how to indulge in the trendiest pastime of 2015 at home to live better and longer.' Nick Lander
'The perfect book to have for a creative day in the kitchen.' Calgary Avansino, Vogue
'Fermenting adds delicious and complex flavours to food - think sourdough breads, beer and cheese [...] Fermented foods are alive with a variety of bacteria, making them a probiotic powerhouse that restores the flora in our gut, having positive effects on our immune system. For an easy-to-digest and informative guide, we love Fermented by Charlotte Pike.' --Good Housekeeping
About the Author
Charlotte Pike is a graduate of the Ballymaloe Certificate Course and is a UK based food writer.
This summer, Charlotte will publish her fourth cookery book, on fermented food and drink. Her first three cookery books were published simultaneously in August 2013 won best series at the International Gourmand Awards in January 2014. She has contributed to a number of cookery books by writing recipes, ghost-writing, recipe development and food styling. Charlotte's recipes are simple, delicious and really work. Charlotte is on the Committee of the Guild of Food Writers.
Always keen to share her knowledge, Charlotte's writing aims to inform and clearly instruct, and she is a lead tutor and Executive Chef at a small number of top UK cookery schools.
Charlotte has been writing a weekly blog about food for HELLO! Online for nearly 5 years and writes her own popular food blog, Charlotte's Kitchen Diary. Occasionally, she writes for other publications including the Guardian and broadcasts about food on BBC Radio stations, including BBC Radio 4.
Charlotte studied French and Spanish at Exeter University and then went to work in the City of London before turning her love of good food and cooking into her career.
As a deeply passionate advocate of good food and excellent ingredients, Charlotte spends much of her time travelling the world learning about and searching for the best food and drink out there.