Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes) by Holly Davis

Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes)

Holly Davis

272 pages • first pub 2017 (editions)

nonfiction informative slow-paced
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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 see...

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