September Fest


Dumplings, that is. There are so many really brilliant recipes and stories in this book. Each dumpling or recipe has a tale that sounds tasty. And, the history of the ingredients and where the dumplings come from is fascinating. Zuza will demonstrate 5 of them over the course of the month!


Register to attend a live event on September 25th, 11AM EST of the month of Dumplings at the Vimeo site:  https://tinyurl.com/ybzedfhh , then $10 to PayPal.me/ZuzaZak

September 25th Live, plus videos 

Register to attend a live event on September 25th, 11AM EST of the month of Dumplings at the Vimeo site:  https://tinyurl.com/ybzedfhh , then $10 to PayPal.me/ZuzaZak

$10 gets you the addresses and codes for the demonstrations by Zuza on making dumplings from this lovely, simple and tasty looking book that will have you eager to make dumplings and other things. Seriously. You can watch the videos for this event until the end of the year.

No charge for annual members. You must register for the live event, though.


Released in the UK, but also available in digital format and soon hard cover the in the US on Amazon and anywhere books are sold.  Photos in the book are by the amazing Ola O. Smit @olasmit.

Register or Contact

An annual membership for $75 gets you access to hundreds and hundreds of videos, as well as live events like the one above with 5 videos and access to the library. https://paypal.me/FermentsandCultures


Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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