Ferment - A Guide to the Ancient Art of Culturing Foods
Holly Davis
A gorgeous and inspiring resource on fermenting for cooks of all skill levels120+ 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.
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
年:
2019
出版社:
Chronicle Books
语言:
english
页:
272
ISBN 10:
1743368682
ISBN 13:
9781743368688
文件:
PDF, 12.89 MB
IPFS:
,
english, 2019
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