Fermented: A Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi and More will be available from 27 August

Rediscovering fermented food and drink

Alumna Charlotte Pike’s (Spanish and French BA 2007) latest book, Fermented: A Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi and More, delves into the world of fermented food and drink. From bread to cheese to kimchi, Charlotte aims to help people rediscover the art of fermentation.

“I was inspired to write this book having heard so much about the health benefits of fermented food and drink recently,” Charlotte (Spanish and French BA 2007) says. “I couldn’t find much out there in terms of delicious recipes and how to incorporate fermented foods into every day eating, so the book came about as a result of my rigorous experimentation, and more than a little trial and error in the kitchen.”

Charlotte put heart and soul into Fermented, even so far as training to be a professional chef at Ballymaloe Cookery School. “I work longer hours working for myself than ever before, and the rewards are quite different to my former corporate career, but seeing your books on the shelf in bookshops all around the world, and hearing from readers who have enjoyed your recipes never ceases to delight,” she says.

Now on her fourth cookbook, Charlotte is still passionate about food. “Food writing is an immensely fun and rewarding career and I love every aspect of my job - apart from the washing up!”

Charlotte is the Managing Director of Go Free Foods Ltd. She is a professional food writer and cook. Charlotte writes a regular food blog for HELLO! Magazine.com called Free From Kitchen, with a focus on free-from food and also blogs for the Guardian website.

Her book will be available from 27 August. Visit Charlotte's website from more information.

Date: 24 July 2015

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