Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (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
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.
About the Author
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.
Sandor Ellix Katz is a renowned fermentation expert.