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Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough,Used
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A gorgeous and inspiring resource on fermenting for cooks of all skill levels120+ recipes for familiar and lesserknown 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 familiarand lesserknowncultured 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 cofounder 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, seasalty crisp breads, black bean tempeh, grilled saltcured fish, and more
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of the book 'Ferment' by Holly Davis? A: The book 'Ferment' focuses on the ancient art of culturing foods, providing over 120 recipes for both familiar and lesser-known fermented foods such as yogurt, kimchi, and sourdough.
- Q: Who is the author of 'Ferment' and what is her expertise? A: The author, Holly Davis, is a chef and teacher with 40 years of experience in fermentation techniques. She is also the co-founder of Iku Wholefoods in Sydney, Australia.
- Q: How many recipes are included in the book? A: The book includes more than 120 recipes for a variety of cultured and fermented foods.
- Q: Is this book suitable for beginners in fermentation? A: Yes, 'Ferment' is designed for cooks of all skill levels, making it a great resource for beginners as well as experienced fermenters.
- Q: What type of binding does 'Ferment' have? A: The book 'Ferment' is bound as a hardcover, providing durability and a premium feel.
- Q: What is the publication date of 'Ferment'? A: The book was published on March 5, 2019.
- Q: Does 'Ferment' include photographs or illustrations? A: Yes, the book contains more than 100 photographs that complement the recipes and techniques.
- Q: What are some examples of recipes included in 'Ferment'? A: Examples of recipes in 'Ferment' include toasted sesame and miso dressing, crisp white radish kimchi, Indian lime pickle, kombucha, and black bean tempeh.
- Q: What category does 'Ferment' fall under? A: The book is categorized under Canning & Preserving.
- Q: How many pages are in 'Ferment'? A: The book has a total of 272 pages.