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Coles A Year of Fermentation: Seasonal Guide to the Art & Science Fermentation at Bayshore Shopping Centre in Ottawa, ON
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"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.
"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.
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