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Kenji Morimoto - Easy Ferments, Inbunden

Inbunden, Engelska, 2027

Easy Ferments

Delicious Meals From 5 Simple Ferments

Av Kenji Morimoto

329 kr

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Beskrivning
‘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 OttolenghiCooking 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
Produktinformation
  • Utgivningsdatum: 2027-04-08
  • Format: Inbunden
  • Språk: Engelska
  • Antal sidor: 272
  • Förlag: Pan Macmillan
  • ISBN: 9781037416446
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Mer information

Kenji Morimoto, author of FERMENT and Easy Ferments is a content creator and food writer based in London. As a fourth generation Japanese American, his cultural identity has always been grounded in food. As a child, he was in charge of making tsukemono (Japanese pickles) for family gatherings, learning from and surrounded by elders recreating flavours of home. In 2020, he started his Instagram @kenjcooks to document his interest in fermentation and connecting the dots between diasporic traditions and his own. Since then, he's cooked in kitchens in Poland, led fermentation and Japanese focused supper clubs in London, taught workshops on koji and kimchi and collaborates with Ottolenghi Test Kitchen and ZOE. He has been published in Waitrose Food magazine and Delicious magazine, and spoken on panels at the British Library on themes of community, food and immigrant narratives. In 2023 he was a finalist for the BBC Food & Farming Digital Creator of the Year Award.

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'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.

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