FERMENT is bursting with practical guidance and recipes for delicious live probiotic dishes and ideas for their use. Containing 7 chapters, each providing details and step by step instructions of a particular process for fermenting foods; you will find simple and more complex recipes in each of these, as well as suggestions for their use. This book represents the culmination of my lifetime of experiences with wholefoods and fermentation. Published this September in Australia and October in the UK. The 270 pages in this hardback will provide you information tips and tricks along with fabulous recipes for making, utilising and caring for a wide variety of cultured foods. It includes all you need to start fermenting or to expand your repertoire. More Details >