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Praise for Holly
Gorgeous, congratulations on a great book. I can’t wait to see it in print!
SANDOR ELLIX KATZ
Author, activist and leader of the Fermentation revival Tennessee
Holly is right, it is all about the condiments, the mysterious third element on the plate, or as I call it the ‘neagh factor’. However delicious something is, you still need a touch of ‘neagh’. This brings a culinary iconography to the plate and to the taste buds.
FERGUS HENDERSON St John restaurants, London

Holly, I’m so grateful that you put the time and effort in to writing ferment! It opened my eyes to a completely new dimension of food, and has been an endless source of experimentation for me over the past few years. I love the misozuke tofu, because the outcome is completely unexpected. I always have a jar of kraut and kimchi on hand, and I use your sourdough and kombucha instructions like a bible! I honestly don’t know where I’d be without them, so many of your recipes have become staples in my household, so thank you.

DAVID JANSON, Sydney