A Book Launch and a Booklist
A selection of the new and imaginative words that have been written about fermentation recently…
It’s been a bumper year for books about fermentation. In fact it’s been a bumper decade and our enthusiasm shows no sign of waning. I think there are several reasons why; more of us are discovering these foods that make you better not worse, there’s an growing curiousity about this secret microbial world, a craving for real food to counteract the UPF onslaught, new and exciting flavours, fermentation as a kind of craft ( and no matter how addicted we all are to our phones and delivery apps, there’s still plenty of cooking and crafting going on), FOMO, are just some of them.
First, a last minute invitation:
Book Launch!
Robin Sherriff, CEO of the Fermenter’s Guild and his brand new book The Science of Fermentation (see below) are travelling around the country with a series of launches, Tomorrow, Wednesday, 19th November at Bookhaus at the harbourside in Bristol where I have just been invited to join him to field any fermentation Qs you might have. I am assured that there will be delicious and interesting things to taste too. Tickets are available here and are a mere £7. Late notice, but if you’re free on Wednesday do come and say hello and get your signed copy hot off the press.
Book List
As the time to think about what you want to get people for Christmas is fast approaching, here’s a brief summary of some of ( in my most humble opinion) the best new fermentation books to help you choose. Do let me know your favourites in the comments too. In no particular order……
1. The Science of Fermentation by Robin Sherriff
Just published, Robin Sherriff, CEO of the Fermenters Guild and miso master has created a modern day fermentation bible, covering almost every type of fermentation you can think of: from lactofermentation to breadmaking, vinegar to miso, natto, tempeh, soy sauce, koji, comprehensive is a good description. It also explains WHY these reactions happen, looking at the chemical processes and microbes involved in fermentation in a depth no one else has attempted for the lay reader. It covers everything, but in a way that is suitable for everyone even a complete beginner. There have been many fantastic contributors to this book, including Kirsten Shockey, and Johnny Drain. Is it number one on the list because I did the microbiology pages? Of course not. It’s BIG, it’s yellow and its impressive!
Available here https://amzn.to/3XG5eEd or at Bookhaus
2. FERMENT: A Cookbook. Simple ferments and pickles, and how to eat them
Master fermenter Kenji Morimoto has written a practical guide that demystifies ancient preserving techniques and incorporates them into modern, flavour-packed recipes. It’s accessible to everyone, from beginners to experienced cooks. In two parts, it’s got practical methods first, followed by a very innovative recipe section, so a good choice if you want exciting things to do with fermented foods.
In stock at Amazon or Waterstones
Do Ferment: Gut Boosters and Foods that Fizz
Drawing on their experience at the award-winning Ethicurean restaurant, Matthew Pennington and Nicola Cradock demystify the process of fermentation, making it accessible for beginners. The book emphasises the health benefits and provides straightforward techniques with minimal equipment needed. I think it concentrates mainly on lactofermentation and pickling, so not as comprehensive as some, but I like the look of it and it’s got a good troubleshooting diagram – nice pictures.
Available at Amazon or The kitchen table
Adventures in Fermentation: From Ancient Origins to Culinary Frontiers, an Exploration of the Microbes That Shape the World We Live In
For something a bit different, chef and scientist Dr Johnny Drain takes us on a journey into the world of microbes and their significant impact on our lives, bodies, and food. More than just a cookery book, it’s an exploration of the vast possibilities of fermentation. It’s got personal culinary adventures, scientific discoveries, and practical recipes to guide readers on how to incorporate fermented foods into their own kitchens. I’m half way through - loving it!
Available here or at Waterstones
The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More
Sam Cooper is a chef, gardener, and author who focuses on seasonal and homegrown produce. This book covers an array of authentic and adapted fermentation techniques from around the world, with recipes for kimchi, miso, kombucha, ginger beer, and koji-based dishes. It also includes guides on flavour, texture, aroma, and recipe ideas for incorporating ferments into daily cooking. He shows that fermentation, is a safe, simple, and satisfying process. The book explains the science behind fermentation and provides, step-by-step instructions. The recipes are quite out there some of them, so for the more adventurous maybe?
Available here
Of Cabbages and Kimchi
From James Read, Journalist, author and owner of top selling kimchi brand “Kim Kong Kimchi”, this is a very pretty publication, with gorgeous illustrations by Marija Tiurina. While focused on lactofermentation and with plenty of recipes, it’s about more than methods, delving into the rich cultural and historic backgrounds of fermented foods and exploring how microbes have influenced human culinary evolution. Recipes cover both how to make the ferments and then how to use them. It’s a small chunky book – good for a fat stocking present.
Available here or The Falmouth book seller
Fermented Foods a practical guide and Vinegar
So because this is my Substack I absolutely am going to mention my own books just in case you don’t already have them (😜). My practical approach to fermentation has lots of pictures, lots of troubleshooting and lots of practical advice, as well as quite a lot of science. It’s focussed on lactofermentation so a good one to get to grips with krauts, kimchi, kefir, kombucha, kvass, all the Ks, in a practical way, with basic principles that can endlessly embellished and built upon.
Available here….
Slightly more specialised, Vinegar contains all the information you need to make your own… Vinegar! It’s a fascinating process that deserves to be more widely understood and makes a nice little side hobby that doesn’t take up too much time.
Available here