Sam Cooper's The Fermentation Kitchen to be published by DK RED

DK RED, a new lifestyle imprint from DK, will publish The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More from chef and influencer Sam Cooper.  

DK Life editorial director, Cara Armstrong acquired world rights directly from the author. Cooper co-wrote the number one Sunday Times bestseller The Self-Sufficiency Garden with Huw Richards, which was published by DK earlier this year.

The Fermentation Kitchen will be published in hardback on 7th November in the UK and 12th November in the US.  

Cooper said: “Fermentation provides us with some of the most powerful foods for culinary applications, gut health and bioavailability, that reconnect us with the living, natural world around us. They’re the antithesis of ultra-processed, unhealthy, mass-produced foods, offering readers a unique opportunity to unlock extraordinary flavours, nutrition and experiences that money simply cannot buy.

“With the help of my wonderful team at DK, I’ve written this book with the aim of making this complex, intimidating subject accessible, inspiring, and authentic.“

Armstrong added: “I, like many others, have been captivated by Sam’s stunning images of fermentation processes on his Instagram channel and I can’t wait to let him guide readers into the beautiful microcosmic world of bacteria, yeast and mould.”

Cooper worked as a professional chef but has since left the kitchens for the garden. His fascination with seasonal and homegrown produce has grown along with his Instagram presence (@chef.sam.black) where he has 582k followers – he posts delicious recipes using homegrown produce.

Cooper published his first book The Nature of Food in 2022.