Ferment : a guide to the ancient art of culturing foods, from kombucha to sourdough
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.
- 1 of 1 copy available at OWWL.
Current holds0 current holds with 1 total copy.
|Location||Call Number /
|Phelps Library||664.02 Dav (Text)