'The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher.' – Diana HenryFrom 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.
CONTRIBUTORS: Mark DiaconoEAN: 9781787138346COUNTRY: United KingdomPAGES: WEIGHT: 350 gHEIGHT: 185 cm
A breezy, beguiling guide to sauerkraut, kimchi, sourdough, vinegar and all things fermented. [Mark] clearly explains the practical principles behind the process and offers up a slew of recipes that make the most of vital, vivid ingredients., If you want your eager-to-ferment hand held, Mark Diacono is your man. His new, short, vividly imaginative book kept me on what I used to think of as the daunting road to being a fermenter – to making fermented foods a bigger part of my daily eating.
Mark Diacono is lucky enough to spend most of his time eating, growing, writing and talking about food. His A Year at Otter Farm and A Taste of the Unexpected both won Food Book of the Year, for André Simon and the Guild of Food Writers respectively. Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark's refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat. He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books. Mark also writes regularly for a range of publications including the Telegraph and Country Life, and his features have appeared in the Observer, Guardian, National Geographic, and others. Mark’s books with Quadrille include Taste of the Unexpected (2010), Sour (2019), Herb (2021), and From Scratch: Ferment (2022).
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'The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher.' – Diana HenryFrom 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.
CONTRIBUTORS: Mark DiaconoEAN: 9781787138346COUNTRY: United KingdomPAGES: WEIGHT: 350 gHEIGHT: 185 cm
Mark Diacono is lucky enough to spend most of his time eating, growing, writing and talking about food. His A Year at Otter Farm and A Taste of the Unexpected both won Food Book of the Year, for André Simon and the Guild of Food Writers respectively. Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark's refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat. He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books. Mark also writes regularly for a range of publications including the Telegraph and Country Life, and his features have appeared in the Observer, Guardian, National Geographic, and others. Mark’s books with Quadrille include Taste of the Unexpected (2010), Sour (2019), Herb (2021), and From Scratch: Ferment (2022).
I am studying Zulu on the Duolingo platform and hoped this Zulu-English Dictionary would be a helpful resource to improve my Zulu vocabulary. Unfortunately not. Such a rich language cannot be captured in an alphabetical list of 30 x A5-pages. It is merely an introduction to isiZulu vocabulary. Maybe this was a university assignment. I can hardly use this dictionary version as a reference during my lessons. The Phrasebook is interesting and well arranged for specific topics.
The cards are quite handy. They include the N5 and N4 Kanji;s one the front of the cards with some reading of the Kanji in hiragana on the side, On the back is the reading in English with a mnemonic picture to remember the Kanji. There are also some words included that shows the different readings of the kanji. The ring is fantastic and easy to use. It is also large enough to hold the first 100 with ease.
I just finished this book and wow I absolutely enjoyed everything about this book. The writer dives straight into it . I was having her pull on my heart strings a few pages in . She subtly just drops things and leaves you gasping . I appreciate how this book took us to a different realm the most, it's refreshing and I cannot wait to read the rest.