Recipes from this book
Rainbow Chard Kimchi
James Strawbridge · The Artisan Kitchen: The science, practice and possibilities
Inspired by the popular Korean lacto-fermented side dish, this recipe for kimchi uses rainbow chard instead of cabbage.
Salted Butter
James Strawbridge · The Artisan Kitchen: The science, practice and possibilities
Learn to make your own rich, creamy salted butter with this easy-to-follow recipe.
Seeded Sourdough
James Strawbridge · The Artisan Kitchen: The science, practice and possibilities
Learning how to make sourdough bread can be a challenge, but with James Strawbridge's easy, step-by-step instructions, you'll achieve a perfect starter culture and a crusty seeded loaf.