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Ferment Guide Ancient Art by Davis Holly (17 results)
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Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough
Language: English
Published by Chronicle Books (edition ), 2019
ISBN 10: 1452175179 ISBN 13: 9781452175171
Hardcover. Condition: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Condition: good. Used - Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Condition: As New. Unread book in perfect condition.
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hardcover. Condition: Good.
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solid edition with no markings.
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Hardcover. Condition: Very Good. No Jacket. Corners bumped Size: 8vo - over 7¾ - 9¾" tall. Book.
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Ferment : A Practical Guide to the Ancient Art of Making Cultured Foods
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Condition: very good. Gently used. May include previous owner's signature or bookplate on the front endpaper, sticker on back and/or remainder mark on text block.
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Hardback. Holly Davis, Murdoch Books. What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits. Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it's no wonder we are scrunching, pickling and bottling our way to better gut health and a deeper connection with our food. With this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that make your heart and stomach sing. Hardback.
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Ferment : A Practical Guide to the Ancient Art of Making Cultured Foods
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Buch. Condition: Neu. Ferment | A guide to the ancient art of culturing foods | Holly Davis | Buch | Gebunden | Englisch | 2017 | Murdoch Books | EAN 9781743368688 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
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hardcover. Condition: As New.
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Ferment : A guide to the ancient art of culturing foods
Language: English
Published by Murdoch Books Okt 2017, 2017
ISBN 10: 1743368682 ISBN 13: 9781743368688
Buch. Condition: Neu. Neuware - 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 since she was 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 cofounder of Iku 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 art as much as it is a science.
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Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
