Forage, harvest, and ferment nature's bounty for year-round enjoyment This book aims to bridge the gap between foraging, growing, and cooking, providing what''s-in-season calendars and recipes for ferments to unlock incredible flavors, enhance nutrition, and foster a deeper connection with food and nature all year round. Broadly speaking, we think of the year as four seasons. In finer detail, we break it down into twelve months. In the world of food, we can see the year as a shifting, overlapping mass of twenty or more micro-seasons, each offering its own set of delicious ingredients. In this book, we follow ingredients (and the relevant fermentation techniques) through these micro-seasons to enjoy the best flavor possible and align with nature. With step-by-step instructions, illustration, and photography this deep dive into the calendar year of an expert fermenter teaches you how to harness the best of each season ensuring that your cupboards are stocked all year round along with recipes for your everyday cooking.

Autorentext

Sam Cooper is a professional chef but has since left the kitchens for the garden, now working full-time with Huw Richards as a co-director for Regenerative Media. His fascination with seasonal and homegrown produce has grown along with his Instagram – @chef.sam.black has amassed 600K followers – where he posts delicious ferment recipes using homegrown produce. Sam wrote the In the Kitchen chapter of The Self-Sufficiency Garden (March 2024) and The Fermentation Kitchen (November 2024). He is also a photographer and illustrator.

Klappentext

**"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:

• 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.

Zusammenfassung
Forage, harvest, and ferment nature’s bounty for year-round enjoyment

A Year of Fermentation is a comprehensive seasonal guide that explores the fascinating world of fermentation, showcasing a wide range of authentic techniques using seasonal ingredients.

This book aims to bridge the gap between foraging, growing, and cooking, providing what's-in-season calendars and recipes for ferments to unlock incredible flavors, enhance nutrition, and foster a deeper connection with food and nature all year round.

Broadly speaking, we think of the year as four seasons. In finer detail, we break it down into twelve months. In the world of food, we can see the year as a shifting, overlapping mass of twenty or more micro-seasons, each offering its own set of delicious ingredients. In this book, we follow ingredients (and the relevant fermentation techniques) through these micro-seasons to enjoy the best flavor possible and align with nature.

With step-by-step instructions, illustration, and photography this deep dive into the calendar year of an expert fermenter teaches you how to harness the best of each season ensuring that your cupboards are stocked all year round along with recipes for your everyday cooking.