Description
Book Synopsis: 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 a 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.
Details
Discover the ancient art of culturing foods with Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough. This gorgeous and inspiring resource is perfect for cooks of all skill levels, offering over 120 recipes for both familiar and lesser-known cultured foods. From tangy yogurt to crunchy pickles to spicy kimchi, these dynamic flavors will revolutionize your meals and boost your health.
With over 100 stunning photographs, helpful hints, and informational charts, this book is a comprehensive guide to incorporating fermented ingredients into your diet. Learning the art of fermentation has never been easier with the expertise of fermentation pioneer Holly Davis, who has refined her skills over 40 years of teaching fermentation techniques around the world.
"This brilliant book will take you safely on many culinary adventures," raves Fergus Henderson, chef and founder of St. JOHN Restaurant. Be prepared to embark on a culinary journey like no other as you explore 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.
Make Ferment: A Guide to the Ancient Art of Culturing Foods your cornerstone for every preserving kitchen. Don't miss out on the health benefits and incredible flavors of cultured and fermented foods. Start your fermentation journey today by purchasing your copy of this remarkable cookbook.
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