A Year of Fermentation

A Seasonal Guide to the Art & Science of Fermentation
“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 shi