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Ferment: A guide to the ancient art of making cultured foods by Holly Davis

Ferment: A guide to the ancient art of making cultured foods

Holly Davis

272 pages • first pub 2017 (editions)

nonfiction informative slow-paced
Other editions (2)
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Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes) by Holly Davis

Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes)

Holly Davis

272 pages • first pub 2017 (editions)

nonfiction informative slow-paced
Ferment: a practical guide to the ancient art of making cultured foods by Holly Davis

Ferment: a practical guide to the ancient art of making cultured foods

Holly Davis

272 pages • missing pub info (editions)

nonfiction informative medium-paced