Ferment: A Guide to the Ancient Art of Culturing Foods, from

Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough
A gorgeous and inspiring resource on fermenting for cooks of all skill levels

120+ recipes for familiar and lesser-known cultured foods: Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiarâ€”and lesser-knownâ€”cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more.
- Contains more than 100 photographs, helpful hints, and informational charts offering guidance on incorporating fermented ingredients into the diet.
- With a striking, luxe textured cover and engaging projects for amateur and experienced fermenters.
- Holly Davis is a chef, teacher, and co-founder of Iku Wholefoods in Sydney, Australia. Her expertise has been refined through 40 years of teaching fermentation techniques around the world.
"This brilliant book will take you safely on many culinary adventures." â€”Fergus Henderson, chef and founder of St. JOHN Restaurant
- This cookbook will be the cornerstone of every preserving kitchen
- With recipes and tips to use fermented products alongside culturally related meals
- Includes recipes such as toasted sesame and miso dressing, crisp white radish kimchi, Indian lime pickle, kombucha, sea-salty crisp breads, black bean tempeh, grilled salt-cured fish, and more
Country USA
Brand Chronicle Books
Manufacturer Chronicle Books
Binding Hardcover
ItemPartNumber 9781452175171
Model 9781452175171
ReleaseDate 2019-03-05
UnitCount 1
EANs 9781452175171

Country	USA
Brand	Chronicle Books
Manufacturer	Chronicle Books
Binding	Hardcover
ItemPartNumber	9781452175171
Model	9781452175171
ReleaseDate	2019-03-05
UnitCount	1
EANs	9781452175171

Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough

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