Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough
Product Description
Condition - Very Good
The item shows wear from consistent use but remains in good condition. It may arrive with damaged packaging or be repackaged.
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough
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 familiar—and lesser-known—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 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
Technical Specifications
You might also like
Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating
Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook]
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
Kombucha, Kefir, and Beyond: A Fun and Flavorful Guide to Fermenting Your Own Probiotic Beverages at Home