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

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

Holly Davis

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272 pages, parution le 04/10/2017
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Résumé

Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Holly Davis shows us it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.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.

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Éditeur(s) Murdoch books
Auteur(s) Holly Davis
Parution 04/10/2017
Nb. de pages 272
EAN13 9781743368688

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