Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough
272 pages
|Published: 5 Mar 2019
|Editions
|Details
This edition
ISBN: 9781452175171
Format: Hardcover
Language: English
Publisher: Chronicle Books
Publication date: 5 March 2019
Description
A gorgeous and inspiring resource on fermenting for cooks of all skill levels
120+ recipes for familiar and lesser-known cultured 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. "This brilliant book will take you safely on many culinary adventures." —Fergus Henderson, chef and founder of St. JOHN Restaurant
120+ recipes for familiar and lesser-known cultured 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. "This brilliant book will take you safely on many culinary adventures." —Fergus Henderson, chef and founder of St. JOHN Restaurant
