Opening book details…
Can I read Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes) on EtoBox?
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes) by Davis, Holly; Katz, Sandor Ellix is a cooking available to read on EtoBox.
What is Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes) about?
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 and 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 alo
Who reads Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes)?
It is typically read by readers building habits, skills, productivity or wellbeing.
Common subject areas: self-improvement, productivity, wellness.
- Author
- Davis, Holly; Katz, Sandor Ellix
- Publisher
- Chronicle Books LLC
- Published
- 2019
- Language
- EN
- ISBN
- 9781452175171
- Category
- cooking
- Subjects
- Cooking, Engineering
- Rating
- 4.6 / 5 (402 ratings)
- Updated
- 2026-03-14
Other editions & translations
- FERMENT : a practical guide to the ancient art of making cultured foods (2017)
- Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes) (2018)
- Ferment : A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (2017)
- Ferment - A Guide to the Ancient Art of Culturing Foods (2017)
More by Davis, Holly; Katz, Sandor Ellix
Browse all works by Davis, Holly; Katz, Sandor Ellix
Similar books
- The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook] — Kathryn Lukas; Shane Peterson; Eric Wolfinger (2019)
- The Complete Idiot's Guide to Fermenting Foods — Wardeh Harmon (2012)
- Fermenting: Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More! (The Self-Sufficient Kitchen) — Wardeh Harmon (2021)
- Fermented : A Four-Season Approach to Paleo Probiotic Foods — Jill Ciciarelli; Diane Sanfilippo BS NC; Bill Staley (2013)
- Fermenting Vol. 1 : How to Ferment Vegetables — Rashelle Johnson (2013)
- Fermenting Food Step by Step : Over 80 Step-by-step Recipes for Successfully Fermenting Kombucha, Kimchi, Yogurt, Vinegar, and Kefir — Adam Elabd (2015)