Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough by Holly Davis river study A captivating and richly detailed

A captivating and richly detailed novel about one young soldier who saw the Civil War from both sides and lived to tell the tale

just him and the waves

Broad-leaved Trees with Alternate Compound Leaves (Plates 1522) 224 Thorny Trees with Alternate Feather-compound Leaves (Plate 15) 225 Walnuts and Similar Trees (Plate 16) 233 Hickories I: Pecans (Plate 17) 239 Hickories II: Shagbarks (Plate 18) 241 Hickories III: Pignuts (Plate 19) 243 Sumacs and Relatives (Plate 20) 245 Trees with Alternate Once-compound Leaves Not Toothed (Plate 21) 248 Thornless Trees with Twice-compound Leaves (Plate 22) 252

Weight: 4

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 A captivating and richly detailedA 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