Ferment A guide to the ancient art of making cultured foods 

Reviewed By  Janet Mawdesley       September 1, 2017


Author  Holly Davis

Distributor:       Booktopia/Amazon 
ISBN:                 9781743368671
Publisher:         Murdoch Books
Release Date:   September 2017  

Website:    https://www.murdochbooks.com.au 

To serve good food to friends and family is at the heart of cooking and baking. It is the one thing that remains a constant in this ever changing world. Each and every one who has ever lovingly prepared and cooked food to serve, whether it be for an evening meal, a light luncheon or a dinner party does so with care and consideration, not only for the foods to be served but also for the guests attending, or family to be fed.

In today world of health concerns just what to serve or cook can very easily become a serious challenge, a challenge which many face on a daily basis. Therefore, taking a fresh look at a timeless culinary art, one that comes with qualified health benefits, makes a refreshing change.

Fermenting foods goes back centuries, spanning a wide and diversified range of cultures, before fridges, modern dehydrators and freezers, to a time when produce had to be stored for months, often longer, but as time has passed this wonderful, healthy technique has all but been lost. Ferments also have a long history as they were and still are, served as delicacies, used as sacraments, utilised as remedies and form the basis of many a health giving tonic.

Additionally, the health benefits from this traditional style of food preparation was also almost lost, but with advances in science and much research being carried out into the importance of bacteria and ‘bugs’, to not only our health but the developmental aspects of early childhood, this brilliant look at fermentation by devotee and culinary magician Holly Davis, breaths fresh life into this ancient art.

Far more than just a recipe book Ferment has been created in the style of a guide or detailed course, on how to deal with the fresh and delicious seasonal abundance to be found in our gardens, the local growers market or a friend’s orchard, in a deliciously tasteful manner.

Divided into sections designed to welcome the beginner, Davis presents the art of fermenting and storing foods which move far beyond the humble, or not so humble pickled onion, into realms only dreamed of, by simplifying a process, which to many may have been considered as time consuming and almost impossible, making it easily acceptable and in the final product, tastefully rewarding.

Davis explains in several of the chapters that once the ‘Mother’ has been made, the processes then become relatively easy, resulting in some wonderful taste sensations, let alone health giving options.

As with many books based on food, the opening chapters discuss the philosophy behind the book and list the ingredients, utensils and other significant aspects of the style of food preparation, which is the case in Ferment.

An excellent guide presented in Chapter 1, and one that will be helpful over a variety of food preparation styles, is the Soaking/Sprouting Guide for nuts, seeds, grains and legumes, which simplifies and demystifies the process.

If you are on a mission to improve your health, have a desire or health requirement to ‘eat healthy’, enjoy delicious foods, or will soon have an abundance of fresh and delicious summer foods in your garden you would like to preserve, join in the fermentation renaissance.

Ferment has some deliciously indulgent wholefood recipes to create which will present a table friends and family will keep returning to, time and time again.

Enjoy the experience, enjoy the results and enjoy the heath benefit. Bon appetite!