Ferment : a guide to the ancient art of culturing foods, from kombucha to sourdough
(Book)
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Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Phelps Library - Adult Nonfiction | 664.02 Dav | Checked out |
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Format
Book
Physical Desc
271 pages : color illustrations ; 26 cm
Language
English
Notes
General Note
"First published in Australia in 2017 by Murdoch Books, an imprint of Allen & Unwin"--Copyright page.
Bibliography
Includes bibliographical references and index.
Description
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.
Citations
APA Citation, 7th Edition (style guide)
Davis, H., Katz, S. E., & Dearnley, B. (2019). Ferment: a guide to the ancient art of culturing foods, from kombucha to sourdough . Chronicle Books.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Davis, Holly, Sandor Ellix Katz and Ben, Dearnley. 2019. Ferment: A Guide to the Ancient Art of Culturing Foods, From Kombucha to Sourdough. Chronicle Books.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Davis, Holly, Sandor Ellix Katz and Ben, Dearnley. Ferment: A Guide to the Ancient Art of Culturing Foods, From Kombucha to Sourdough Chronicle Books, 2019.
MLA Citation, 9th Edition (style guide)Davis, Holly, Sandor Ellix Katz, and Ben Dearnley. Ferment: A Guide to the Ancient Art of Culturing Foods, From Kombucha to Sourdough Chronicle Books, 2019.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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