Ferment

A guide to the ancient art of making cultured foods

Holly Davis

$49.99

Hardback

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English

Murdoch Books
23 August 2017

Cookery, food & drink; Health & wholefood cookery; Preserving & freezing

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.

By: Holly Davis
Imprint: Murdoch Books
Country of Publication: Australia
Dimensions: Height: 245mm, Width: 186mm,
Weight: 1.092kg
ISBN: 9781743368671
ISBN 10: 1743368674
Pages: 272
Publication Date: 23 August 2017
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for Ferment: A guide to the ancient art of making cultured foods

'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