{"product_id":"the-fermentation-year-an-author-talk-with-rachel-de-thample-monday-16th-november","title":"The Fermentation Year, an author talk with Rachel De Thample - Monday 16th November","description":"\u003cp\u003e\u003cstrong\u003eThe Fermentation Year, an author talk with Rachel De Thample - Monday 16th November\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eJoin us on Monday 16th November for an evening with Rachel De Thample in celebration of her cookbook \u003cem\u003eThe Fermentation Year: Everyday techniques and recipes to rewild your microbiome. \u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003eWe'll serve light nibbles, have a conversation with Rachel, an audience Q\u0026amp;A and she'll sign copies of the book.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Rachel De Thample\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003eRachel De Thample is an award-winning author who has worked in food, health and sustainability for more than 25 years. She studied sustainable food systems at University College London, was instrumental in setting up the award-winning Crystal Palace Food Market and teaches fermentation and gut health courses at River Cottage in Devon. She served as Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course in London, was the Head of Food for organic retailer Abel \u0026amp; Cole and Commissioning Editor of Waitrose Food Illustrated magazine. She’s written eight books including \u003ci\u003eTonics \u0026amp; Teas\u003c\/i\u003e and the \u003ci\u003eRiver Cottage Fermentation Handbook\u003c\/i\u003e, which won a Guild of Food Writer’s Award and \u003ci\u003eWinter Wellness\u003c\/i\u003e a finalist for best cookbook.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAbout The Fermentation Year\u003c\/strong\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eSeasonally structured, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Fermentation Year\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ecovers everything you need to know about fermenting at home all year round, including basic techniques for: kimchi; kefir (water and dairy); sauerkraut; pickles; fermented sauces, honey ferments; miso and other koji-based ferments; kombucha; vinegar and yoghurt.\u003cbr\u003e\u003cbr\u003eEach has opportunities for seasonal twists, as well as plenty of delicious recipe inspiration\u003cbr\u003efor using the ferments in everyday dishes, such as \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eKimchi frittata\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSauerkraut gnocchi\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eKraut koftas\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eYogurt\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eaïoli\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e10-minute miso noodles\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCultured pot au chocolat\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eKefir gelato\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNo-waste sourdough banana bread\u003c\/span\u003e\u003cspan\u003e.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Fermentation Year\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis a guide to using seasonal fermentation to rewild your microbiome. It will help you cherish the edible calendar and preserve the best of the season, while also avoiding waste and boosting flavour.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSigned copies of the book will be available to purchase on the day, £5 of the ticket price is redeemable against the book.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Honey \u0026amp; Co Studio, 47 Lambs Conduit Street, Bloomsbury, WC1N 3NG\u003cbr\u003e\u003cstrong\u003eDate: \u003c\/strong\u003eMonday 16th November\u003cstrong\u003e\u003cbr\u003eTimings: \u003c\/strong\u003edoors open 6:30pm for 7pm start\u003cbr\u003e\u003cstrong\u003ePrice: \u003c\/strong\u003e£25, includes a glass of wine on arrival and £5 off the book\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note tickets are non-refundable.\u003c\/em\u003e\u003c\/p\u003e","brand":"Honey \u0026 Spice","offers":[{"title":"Default Title","offer_id":56219455390081,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2593\/2252\/files\/Screenshot_2026-09-03_at_16.10.11.png?v=1788448221","url":"https:\/\/shop.honeyandco.co.uk\/products\/the-fermentation-year-an-author-talk-with-rachel-de-thample-monday-16th-november","provider":"Honey \u0026 Co.","version":"1.0","type":"link"}