Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough by Holly Davis river study She now works as a

She now works as a floral stylist and garden designer

Weight: 4

Index of First Lines

just him and the waves

We hope you love the feel of turning these thick pages as you read the book

Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough by Holly Davis river study She now works as aA gorgeous and inspiring resource on fermenting for cooks of all skill levels 120+ recipes for familiar and lesser known cultured foods: Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar and lesser known cultured foods, including