Ferment

**THE #1 BESTSELLING AUTHOR OF FOOD FOR LIFE ** ‘The master of gut health and intelligent eating' Hugh Fearnley-Whittingstall ‘A super healthy and tasty gift for you and your gut microbiome’ Dr Clare Bailey Mosley Fermented foods can help you and your family eat and feel better. Discover how in this easy-to-use guide from world leading gut scientist Tim Spector. From kombucha and kefir to sourdough, miso and coffee, Professor Tim Spector dispels the myths around fermented foods. He explains what fermented foods are, what to look for when buying them, how to make them at home, and why adding simple ferments to everyday meals can transform your gut health and overall well-being. Blending cutting-edge science with practical, reassuring advice, Ferment shows how small changes to what’s on your plate can make a big difference to your health. 'Fermentation is the original wellness hack - and Tim reminds us that the best health breakthroughs can begin in a jar' Liz Earle 'No one knows more about fermenting' Davina McCall

**THE #1 BESTSELLING AUTHOR OF FOOD FOR LIFE ** ‘The master of gut health and intelligent eating' Hugh Fearnley-Whittingstall ‘A super healthy and tasty gift for you and your gut microbiome’ Dr Clare Bailey Mosley Fermented foods can help you and your family eat and feel better. Discover how in this easy-to-use guide from world leading gut scientist Tim Spector. From kombucha and kefir to sourdough, miso and coffee, Professor Tim Spector dispels the myths around fermented foods. He explains what fermented foods are, what to look for when buying them, how to make them at home, and why adding simple ferments to everyday meals can transform your gut health and overall well-being. Blending cutting-edge science with practical, reassuring advice, Ferment shows how small changes to what’s on your plate can make a big difference to your health. 'Fermentation is the original wellness hack - and Tim reminds us that the best health breakthroughs can begin in a jar' Liz Earle 'No one knows more about fermenting' Davina McCall

'The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher.' - Diana Henry From Scratch: Ferment is the no-nonsense guide to fermenting at home. From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process. From Scratch: Ferment offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary. Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Charcuterie. Text is extracted and updated from Sour, with new recipes, by Mark Diacono.

'The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher.' - Diana Henry From Scratch: Ferment is the no-nonsense guide to fermenting at home. From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process. From Scratch: Ferment offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary. Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Charcuterie. Text is extracted and updated from Sour, with new recipes, by Mark Diacono.

'Kenji is a fermenting guru' – Tim Spector 'An open-hearted collection of stories, practical tips and excellent recipes' – Ottolenghi Test Kitchen Eating fermented foods is great for our health, helping our gut’s microbiome to thrive. They are also utterly delicious and a great way to include more vegetables and fruit in your diet and avoid throwing out unused veg in your fridge. Kenji, master fermenter and third-culture cook, shows you how easy and enjoyable it is to make simple pickles, prepare miso from scratch, or discover flavour-packed recipes to cook with shop-bought ferments. Kenji tells you all need to know to start your fermented adventure – including step-by-step images and clear instructions , encouragement and trouble-shooting advice. Whether you wish to pickle yourself or prefer to use your favourite shop-bought ferments , Kenji also shows just how simple it is to include kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results. Discover flavour-forward recipes that you won’t have seen before , including: Fermented Crudités and Quick Pickled Red Onions Kimchi Bhajis served with Miso Coriander Chutney One Pot Citrus Miso Salmon and Edamame Rice Miso Butter Corn Ribs Leftover (Roast) Chicken Miso Noodle Soup Kombucha Sorbet Pickled Fruit Tart with Goat’s Cheese Pickled Rhubarb Pound Cake FERMENT is a stylish and practical cookery book that simplifies an ancient technique. 'This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter' – Customer Review

'Kenji is a fermenting guru' – Tim Spector 'An open-hearted collection of stories, practical tips and excellent recipes' – Ottolenghi Test Kitchen Eating fermented foods is great for our health, helping our gut’s microbiome to thrive. They are also utterly delicious and a great way to include more vegetables and fruit in your diet and avoid throwing out unused veg in your fridge. Kenji, master fermenter and third-culture cook, shows you how easy and enjoyable it is to make simple pickles, prepare miso from scratch, or discover flavour-packed recipes to cook with shop-bought ferments. Kenji tells you all need to know to start your fermented adventure – including step-by-step images and clear instructions , encouragement and trouble-shooting advice. Whether you wish to pickle yourself or prefer to use your favourite shop-bought ferments , Kenji also shows just how simple it is to include kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results. Discover flavour-forward recipes that you won’t have seen before , including: Fermented Crudités and Quick Pickled Red Onions Kimchi Bhajis served with Miso Coriander Chutney One Pot Citrus Miso Salmon and Edamame Rice Miso Butter Corn Ribs Leftover (Roast) Chicken Miso Noodle Soup Kombucha Sorbet Pickled Fruit Tart with Goat’s Cheese Pickled Rhubarb Pound Cake FERMENT is a stylish and practical cookery book that simplifies an ancient technique. 'This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter' – Customer Review

**As seen on Channel 4’s What Not to Eat ** ‘A super healthy and tasty gift for you and your gut microbiome – discover the joy of fermenting’ Dr Clare Bailey Mosley From the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation. Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health. Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites – from homemade kombucha and kefir, to sourdough, miso and coffee. He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts – and reveals why fermenting is the key to good food and good health. Ferment is the ultimate gift for anyone who wants to eat better and feel better. Praise for Tim Spector: ‘One of the visionaries leading the way. His writing is illuminating and so incredibly timely.’ Yotam Ottolenghi ‘No fads, no nonsense, just practical, science-based advice on how to eat well’ DAILY MAIL ‘Tim Spector has been exploding the myths around food and health for years’ THE TIMES ‘The man changing how we eat’ TELEGRAPH

**As seen on Channel 4’s What Not to Eat ** ‘A super healthy and tasty gift for you and your gut microbiome – discover the joy of fermenting’ Dr Clare Bailey Mosley From the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation. Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health. Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites – from homemade kombucha and kefir, to sourdough, miso and coffee. He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts – and reveals why fermenting is the key to good food and good health. Ferment is the ultimate gift for anyone who wants to eat better and feel better. Praise for Tim Spector: ‘One of the visionaries leading the way. His writing is illuminating and so incredibly timely.’ Yotam Ottolenghi ‘No fads, no nonsense, just practical, science-based advice on how to eat well’ DAILY MAIL ‘Tim Spector has been exploding the myths around food and health for years’ THE TIMES ‘The man changing how we eat’ TELEGRAPH

Ferment gives you all that’s needed to start your fermented foods adventure—whether you want to make simple pickles, dive into lactofermentation, or discover flavor-packed meals to cook with your homemade (or store-bought!) ferments. Pickles and ferments bring so much flavor and variety to meals, and they’re much easier to make than they seem. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles, and more into your everyday cooking with delicious, gut-healthy results. Recent research encourages us to eat thirty plants a week to help our microbiome to thrive. Thanks to Kenji’s inventive, globally inspired recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Onion Bhajis served with Cilantro and Mint Miso Chutney, Green Bean Miso Soup with Curried Crispy Lima Beans, Kombucha Sorbet, or Preserved Rhubarb and Mixed Berry Pound Cake, this is flavor-forward food like you haven’t seen before. Part one shows you how to make your own ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need, plus plenty of Kenji’s unique spins: think Watermelon Rind Kimchi, Pumpkin Miso, and Koji Chimichurri. Part two introduces easy and irresistible apps, dinners, desserts, and even cocktails to make with them. (Or, if you prefer, you can prepare them with your favorite store-bought products instead.) Ferment is a stylish and practical cookbook that will help you bring this ancient technique into your own kitchen. This edition has been adapted for the US market.

Ferment gives you all that’s needed to start your fermented foods adventure—whether you want to make simple pickles, dive into lactofermentation, or discover flavor-packed meals to cook with your homemade (or store-bought!) ferments. Pickles and ferments bring so much flavor and variety to meals, and they’re much easier to make than they seem. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles, and more into your everyday cooking with delicious, gut-healthy results. Recent research encourages us to eat thirty plants a week to help our microbiome to thrive. Thanks to Kenji’s inventive, globally inspired recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Onion Bhajis served with Cilantro and Mint Miso Chutney, Green Bean Miso Soup with Curried Crispy Lima Beans, Kombucha Sorbet, or Preserved Rhubarb and Mixed Berry Pound Cake, this is flavor-forward food like you haven’t seen before. Part one shows you how to make your own ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need, plus plenty of Kenji’s unique spins: think Watermelon Rind Kimchi, Pumpkin Miso, and Koji Chimichurri. Part two introduces easy and irresistible apps, dinners, desserts, and even cocktails to make with them. (Or, if you prefer, you can prepare them with your favorite store-bought products instead.) Ferment is a stylish and practical cookbook that will help you bring this ancient technique into your own kitchen. This edition has been adapted for the US market.