PublishedMurdoch Books, August 2017 |
ISBN9781743368671 |
FormatHardcover, 272 pages |
Dimensions24.5cm × 18.6cm |
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.
Bill is one of the founders of Boffins and has been involved in selecting the books we stock since our beginning in 1989. His favourite reading is history, with psychology, current affairs, and business books coming close behind. His hobbies are reading, food, reading, drinking, reading, and sleeping.
We’re all becoming aware of the importance of good stomach bacteria to our health – Michael Mosley has certainly been on a mission to spread the word. We stock quite a few books on fermenting, but I just love this new book by Sydney wholefood guru Holly Davis. It’s a superbly set out and illustrated book that will have your mouth watering. Best of all, Holly Davis makes preparing fermented foods a breeze.There are numerous versions of Kimchi, salsas and chutneys. Fermented drinks like ginger beer, mead, various vinegars, shrubs (a kind of fruit concentrate) are all covered and there are great recipes for brined foods – pickle your own vegetables with these recipes, or if your lemon tree is full now think of preserving them. It’s easier than you think to make your own cultured foods like kefir, crème fraiche, butter, buttermilk, Kombucha. If baking is your thing, leavened foods are thoroughly covered: sourdoughs, pastries, cakes, batters, flatbreads. Incubated foods are there too - yogurts and labneh, cheeses, the Japanese koji and miso, the Indonesian tempeh. And Cured foods – vegetables, meat, fish and tofu cured with salt or a ferment – get thorough coverage too.
