Holly Davis has been making fermented foods and teaching about them for over 40 years. She started as a teenager, using her mother's linen cupboard or any spare bench around the home to produce delicious pickles, cheeses and drinks. She's a wholefood chef, teacher and original co-founder of Iku Wholefood chain of macrobiotic cafes. Holly has been practising and teaching the making of fermented foods for decades, and delights in the fact that she is still learning - it's an alchemic art, not an exact science.
'This brilliant book will take you safely on many culinary
adventures.'
FERGUS HENDERSON
'With Holly's guidance and inspiration, you can become part of the
fermentation revival.'
SANDOR ELLIX KATZ
'The most useful and practical guide to the magical art of
fermenting.'
JAiMEE EDWARDS, CORNERSMITH
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