Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods

Author(s): Holly Davis

Cookery, Wine & Beer

How to make gut-friendly fermented foods by the grande dame of whole foods.

Product Information

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.

General Fields

  • : 9781743368671
  • : Murdoch Books Pty Limited
  • : Murdoch Books
  • : August 2017
  • : 245mm X 186mm
  • : August 2017
  • : books

Special Fields

  • : Hardback
  • : 917
  • : English
  • : 272
  • : Holly Davis