Chef Sam Black
Sam Cooper, Huw RichardsA warm welcome to my cook's journal, where I share weekly recipes, seasonal food, fermentation techniques, foraging, gardening, and inspiration from farm to plate. Join me on a journey to live closer to the land and enjoy simple and delicious food.
| Platform |  | Pricing | Freemium |
|---|---|---|---|
| Publishes | Weekly | Issues | 35 |
| Subscribers | Read | chefsamblack.substack.com |
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| #153 | |
| #210 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
A Beginner’s Guide To Koji
What smells like honeysuckle, resembles a fluffy white rabbit, and loads ingredients with some of the most beneficial digestive enzymes in the world? KOJI.
KOKUMI
Sweet, sour, salty, bitter, and umami. But what if I told you there was a sixth flavour, one you’ve been tasting your entire life without even knowing? One that cannot be cheated with kitchen tricks, but only made with time.
Why Some Flavours Just Work
Understanding flavour is understanding yourself and the world around you. Whilst cooking or creating a dish, it is often instinct that guides us, beats in the motion of cooking that time and practice have taught us to notice. But the often ...
Three Ways To Make | BLACK CHILLI
For me, nothing better describes darkness than a few well-chosen words by the Welsh poet and writer, Dylan Thomas: “starless and bible-black.” This ingredient, whilst niche as hell, embodies the flavour of darkness. With rich, velvety molas...
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Authors
The writers behind this newsletter.
Chef, fermenter, gardener, and author. I spend most of my time at the farm or in the kitchen, accompanied by my trusty camera.
I am a permaculturalist and author who loves growing, learning, design, and flavour.
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