KENJI MORIMOTO - FERMENT - SIMPLE FERMENTS AND PICKLES BOOK

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discover how simple it is to make flavourful, healthy ferments and use them in delicious, vibrant recipes, with cook and fermenting expert kenji morimoto.

if you don’t know of kenji, well, where have you been?! based in london, kenji is a fourth generation japanese-american. as a kid, he was in charge of making pickles for family gatherings, learning from his elders to recreate the flavours of home. 

it’s fair to say that passion has spiralled, as kenji has been spreading the word, cooking and pickling all over the place - with supper clubs in poland and london, workshops on koji and kimchi, and collaborations with ottolenghi, zoe, tim anderson, tim spector and many more.

you might have recently seen him on saturday kitchen, or in the waitrose good food magazine, or the guardian. either way, it’s hard to explain how much of an influence kenji has on the culinary world right now and this book is an amazing reference for new fermenters and experienced masters alike.

hardback

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