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Ferment : a guide to the ancient art of culturing foods, from kombucha to sourdough

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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 onincorporating fermented ingredients into the diet.

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  • 1 of 1 copy available at OWWL.

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0 current holds with 1 total copy.
Location Call Number /
Shelving Location
Barcode Status /
Due Date
Phelps Library 664.02 Dav (Text)
Adult Nonfiction

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