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

5.0 out of 5 stars 1 customer review

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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
Format: HardcoverVerified Purchase

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Amazon.com: 4.0 out of 5 stars 2 reviews
R wunderli
5.0 out of 5 starsFull of fermenting information and clocked full of creative tried and true recipes.
7 September 2018 - Published on Amazon.com
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3.0 out of 5 starsThree Stars
4 December 2017 - Published on Amazon.com
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