Editions

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

Current edition
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

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

Holly Davis

447 pages • 2019

nonfiction cookbook informative medium-paced
Other editions (5)
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Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough by Holly Davis

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

Holly Davis

272 pages • 2019

nonfiction cookbook informative medium-paced
Ferment by Holly Davis
Ferment
—
Holly Davis

Ferment

Holly Davis

missing page info • 2019

nonfiction cookbook informative medium-paced
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 • 2019

nonfiction cookbook informative medium-paced
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 • 2019

nonfiction cookbook informative medium-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 • 2019

nonfiction cookbook informative medium-paced