Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes) (Hardcover)
I don’t know if I’ve been this excited for a cookbook ever. When I heard it was coming, I shudder-remembered the horrifying “banana wine” that my friends and I once tried to make and thanked the publishing gods for bringing us this book to avoid ever repeating the effort. This is the fermentation guide for the layperson, and it’s a delight to use—complete with charts, helpful how-to notes, and Holly Davis’ signature silliness (a la her direction on the apricot and peach fruit wine: “open daily to avoid overly boisterous effervescence”). The recipes are easy to follow and make fermentation as genuinely uncomplicated as possible. Let me tell you: I want to hug this book for all of the ideas it’s bringing to my kitchen and all of the creativity it’s bringing to my heart. Join in the joy over the spicy chipotle creamed corn or the turmeric lime beer next time you want to have a laugh at yourself and the bubbling concoctions on your countertop!— Afton Montgomery, Assistant Adult Frontlist Buyer
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 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, sea-salty crisp breads, black bean tempeh, grilled salt-cured fish, and more
About the Author
Sandor Ellix Katz is a renowned fermentation expert.