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Ferment: A guide to the ancient art of making cultured foods Hardcover – 23 Aug 2017

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Frequently bought together

  • Ferment: A guide to the ancient art of making cultured foods
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  • Ferment For Good: Ancient Foods for the Modern Gut: The Slowest Kind of Fast Food
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  • The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
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Product details

  • Hardcover: 272 pages
  • Publisher: Murdoch Books (23 August 2017)
  • Language: English
  • ISBN-10: 1743368674
  • ISBN-13: 978-1743368671
  • Package Dimensions: 24.8 x 19.2 x 3.2 cm
  • Boxed-product Weight: 1.1 Kg
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: 30,035 in Books (See Top 100 in Books)

Product description

About the Author

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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8 December 2018
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.0 out of 5 stars 4 reviews
Atilla
3.0 out of 5 stars Pickling of everything
13 March 2019 - Published on Amazon.com
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Nicole
5.0 out of 5 stars Nice book
3 March 2019 - Published on Amazon.com
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R wunderli
5.0 out of 5 stars Full of fermenting information and clocked full of creative tried and true recipes.
7 September 2018 - Published on Amazon.com
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Amazon Customer
3.0 out of 5 stars Three Stars
4 December 2017 - Published on Amazon.com
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