Ferment : : a Guide to the Ancient art of Culturing Foods, From Kombucha to Sourdough
Book - 2019 664.024 Da 1 On Shelf No requests on this item
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Locations
Call Number: 664.024 Da
On Shelf At: Downtown Library
| Location & Checkout Length | Call Number | Checkout Length | Item Status |
|---|---|---|---|
|
Downtown 2nd Floor 4-week checkout |
664.024 Da | 4-week checkout | On Shelf |
Includes index.
My whole-food home -- Activate -- Capture -- Steep -- Infuse -- Leaven -- Incubate -- Cure.
"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." -- From Amazon.com
REVIEWS & SUMMARIES
Summary / AnnotationAuthor Notes
COMMUNITY REVIEWS
Excellent submitted by laurawolak on July 26, 2023, 10:47am An informative and practical guide to safely working towards and with fermented foods.
PUBLISHED
San Francisco : Chronicle Books, 2019.
Year Published: 2019
Description: 271 pages : color illustrations ; 26 cm
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781452175171
1452175179
SUBJECTS
Fermented foods.
Fermentation.