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Ferment A Guide To The Ancient Art Of Culturing Foods Holly Davis

  • SKU: BELL-10574342
Ferment A Guide To The Ancient Art Of Culturing Foods Holly Davis
$ 31.00 $ 45.00 (-31%)

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Ferment A Guide To The Ancient Art Of Culturing Foods Holly Davis instant download after payment.

Publisher: Chronicle Books
File Extension: PDF
File size: 12.89 MB
Pages: 272
Author: Holly Davis
ISBN: 9781743368688, 1743368682
Language: English
Year: 2019

Product desciption

Ferment A Guide To The Ancient Art Of Culturing Foods Holly Davis by Holly Davis 9781743368688, 1743368682 instant download after payment.

A gorgeous and inspiring resource on fermenting for cooks of all skill levels120+ 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 brilliant book will take you safely on many culinary adventures."—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

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