Ferment by Holly Davis
Author: Holly Davis
How to make gut-friendly fermented foods by the grande dame of whole foods. 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 experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it's no wonder we are scrunching, pickling and bottling our way to better gut health and a deeper connection with our food. With this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that make your heart and stomach sing.
Publisher: MURDOCH BOOKS
Dimensions: 24.5 and 18.6 cm
Publish Date: 23/08/2017
Page Count: 272
We are new to fermentation and Holly's book is our second try at finding a guide; this book is a joy to read and our text to add fermentation to our food. Holly presents her subject simply and comprehensively with a wide range of recipes that will keep us engrossed and, hopefully, rewarded with healthy and tasty foods. Highly recommend.
beautiful book. cannot wait to try more of the recipes