I really enjoyed this book. I wondered how much might be in it for the fairly long term committed fermenter like me, and the answer was plenty! I love the lively, friendly tone and so many great combinations. Lovely interview, thank you
Interesting interview! I've been making miso for a few years and this was cool to read, maybe I'll try something a little more offbeat :)
"A guy I know makes miso out of absolutely everything: he’s made miso using a Colin the Caterpillar birthday cake and made it out of Greggs sausage rolls."
I really enjoyed this book. I wondered how much might be in it for the fairly long term committed fermenter like me, and the answer was plenty! I love the lively, friendly tone and so many great combinations. Lovely interview, thank you
Thank you! i am massively in love with this book; it's kaledoscopic especially when you return to each chapter's illustration after having read it.
Thanks Mark - I'm a great fan of your books and your wonderfully witty writing, especially Sour (unsurprisingly!).
What a great interview - and a brilliant book!
Interesting interview! I've been making miso for a few years and this was cool to read, maybe I'll try something a little more offbeat :)
"A guy I know makes miso out of absolutely everything: he’s made miso using a Colin the Caterpillar birthday cake and made it out of Greggs sausage rolls."
I think it sounds so wild! I hadn't considered how you might turn random foodstuffs into miso.
Yes! Have a look at https://www.instagram.com/kulturedlondon/ for more wacky miso. Jonathan is very talented (as you'd expect from Ottolenghi's main miso man).
This is great, thanks for the link!