$50.66
- Hardcover
272 pages
- Release Date
23 August 2017
Summary
What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits.
Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is exp…
Book Details
| ISBN-13: | 9781743368671 |
|---|---|
| ISBN-10: | 1743368674 |
| Author: | Holly Davis |
| Publisher: | Murdoch Books |
| Imprint: | Murdoch Books |
| Format: | Hardcover |
| Number of Pages: | 272 |
| Release Date: | 23 August 2017 |
| Weight: | 1.05kg |
| Dimensions: | 107mm x 370mm x 245mm |
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What They're Saying
Critics Review
‘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
About The Author
Holly Davis
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.
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