Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough
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- Synopsis
- Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods 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 inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.
- Copyright:
- 2019
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 272 Pages
- ISBN-13:
- 9781452179247
- Related ISBNs:
- 9781452175171
- Publisher:
- Chronicle Books LLC
- Date of Addition:
- 05/07/24
- Copyrighted By:
- Chronicle Books LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine, Health, Mind and Body
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Foreword by:
- Sandor Katz