{"product_id":"ferment","title":"Ferment","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA gorgeous and inspiring resource on fermenting for cooks of all skill levels\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e120+ recipes for familiar and lesser-known cultured foods:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eCelebrated 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 yogurt, pickles, kimchi, umeboshi, scrumpy, and more.- Contains more than 100 photographs, helpful hints, and informational charts offering guidance on incorporating fermented ingredients into the diet.\u003cbr data-mce-fragment=\"1\"\u003e- With a striking, luxe textured cover and engaging projects for amateur and experienced fermenters.\u003cbr data-mce-fragment=\"1\"\u003e- Holly Davis is a chef, teacher, and co-founder of Iku Wholefoods in Sydney, Australia. Her expertise has been refined through 40 years of teaching fermentation techniques around the world.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThis brilliant book will take you safely on many culinary adventures.\"\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e-Fergus Henderson, chef and founder of St. JOHN Restaurant\u003c\/b\u003e- This cookbook will be the cornerstone of every preserving kitchen\u003cbr data-mce-fragment=\"1\"\u003e- With recipes and tips to use fermented products alongside culturally related meals\u003cbr data-mce-fragment=\"1\"\u003e- Includes recipes such as toasted sesame and miso dressing, crisp white radish kimchi, Indian lime pickle, kombucha, sea-salty crisp breads, black bean tempeh, grilled salt-cured fish, and more\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"\u003c\/p\u003e\n\u003cdiv class=\"bio\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHolly Davis is a chef, teacher, and co-founder of Iku Wholefoods in Sydney, Australia. Her expertise has been refined through 40 years of teaching fermentation techniques around the world.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Raincoast","offers":[{"title":"Default Title","offer_id":40402986369126,"sku":"F-HD","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2627\/1816\/files\/TheCooksEdgeBooks-6.jpg?v=1701200052","url":"https:\/\/thecooksedge.shop\/products\/ferment","provider":"The Cook's Edge","version":"1.0","type":"link"}