Book
Ferment : a guide to the ancient art of culturing foods, from kombucha to sourdough / by Holly Davis
"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." -- From Amazon.com
Record details
- ISBN: 9781452175171
- ISBN: 1452175179
- Physical Description: 271 pages : color illustrations ; 26 cm
- Publisher: San Francisco : Chronicle Books, 2019
- Copyright: ℗♭2017
Content descriptions
| General Note: | Includes index |
| Formatted Contents Note: | My whole-food home -- Activate -- Capture -- Steep -- Infuse -- Leaven -- Incubate -- Cure |
Search for related items by subject
| Subject: | Fermented foods Fermentation |
Other Formats and Editions
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| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Upper Skagit Library | 664.024 DAV | 1013816 | Nonfiction | Available | - |
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