The Fermentation Kitchen

December 1, 2024

For chef, writer, and gardener Cooper (The Nature of Food), fermentation has been the key to every great flavor he has loved. Here he helps home cooks understand the process of ferments, the nature of microorganisms, and how learning these can turn their kitchens into flavor factories. After introducing the science behind the wonderful microcosmos world, Cooper covers safety issues involved in fermentation as well the equipment and ingredients one needs to set up a home fermentation station. The rest of the book is divided into sections dedicated to bacteria, yeast, and fungus, with recipes such as lacto tomatoes, kimchi, kombucha, and miso included in each section. Cooks just dipping their culinary toe into the world of fermentation will find some familiar foods such as sauerkraut and homemade yogurt, while more adventurous chefs may gravitate to recipes like those for oat beer and spelt and pea shoyu. VERDICT Sandor Ellix Katz's James Beard Award-winning The Art of Fermentation (cited in Cooper's bibliography) remains a touchstone on the topic, but the context Cooper provides on this subject as well as the book's insight into techniques and in-depth instructions make this a valuable introduction for any home cook hoping to channel their inner Bill Nye the Science Guy in the kitchen.--John Charles

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