Ferment
A Practical Guide to the Ancient Art of Making Cultured Foods
Published on 5. October 2017
Book
Hardback
272 pages
978-1-74336-868-8 (ISBN)
Description
Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.
Reviews / Votes
'This brilliant book will take you safely on many culinary adventures.'FERGUS HENDERSON
'With Holly's guidance and inspiration, you can become part of the fermentation revival.'
SANDOR ELLIX KATZ
'The most useful and practical guide to the magical art of fermenting.'
JAiMEE EDWARDS, CORNERSMITH
More details
Language
English
Place of publication
Millers Point
Australia
Dimensions
Height: 251 mm
Width: 189 mm
Thickness: 35 mm
Weight
1113 gr
ISBN-13
978-1-74336-868-8 (9781743368688)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Holly Davis has been making fermented foods and teaching about them for over 40 years. She started as a teenager, using her mother's linen cupboard or any spare bench around the home to produce delicious pickles, cheeses and drinks. She's a wholefood chef, teacher and original co-founder of Iku Wholefood chain of macrobiotic cafes. Holly has been practising and teaching the making of fermented foods for decades, and delights in the fact that she is still learning - it's an alchemic art, not an exact science.
Content
Non-fiction