Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough

This comprehensive cookbook by Holly Davis, a renowned fermentation expert with 40 years of teaching experience, offers over 120 recipes for cultured and fermented foods that are both healthy and delicious.

With more than 100 photographs and helpful how-to guides, this book is the perfect resource for cooks of all skill levels looking to incorporate fermented ingredients into their diet.

Whether you're a seasoned chef or just starting out, this cookbook will become your go-to guide for preserving and cooking with cultured foods.

Don't miss out on the opportunity to elevate your culinary skills and discover the incredible health benefits of fermentation!