Indulge Featured Book: Adventures in Bubbles and Brine
“There are many layers to enjoy in this beautifully written book - at
once a travel memoir, a weave of personal histories, and an inspiring
recipe collection - chronicling the exciting fermentation revival in
Nova Scotia.” Mollie Katzen, author of The Moosewood Cookbook and The
Heart of the Plate
Our Time to Indulge collection features so many wonderful cookbooks, but today we're highlighting one that goes out to all of our fermenters. Whether you're a beginner or advanced at the art of fermentation, or just interested in the process, this book is for you.
From wine and beer to bread and cheese: many of our best-loved foods and drinks are the products of fermentation. In Adventures in Bubbles and Brine, fermentation enthusiast Philip Moscovitch takes us on a tour of Nova Scotian ferments, and introduces us to the people who have taken this food trend to heart. Enjoy the fascinating stories from their history and bookmark the recipes they share for you to try at home.
Fermenting may be popular now, but its roots in Nova Scotia go back centuries. Early French settlers grew grapes and apples for wine and cider while German immigrants brought their sauerkraut-making traditions. And now, Nova Scotians are embracing a new wave of flavours, including spicy kimchi, bitter craft beers, artisanal cheeses and the addictively sour taste of kombucha.
Featuring photos, anecdotes and easy-to-follow recipes, Adventures in Bubbles and Brine digs into the origin of these foods, while delving into the science of fermentation and gut health, and tells you everything you need to know to start fermenting safely at home.
Check out a sample here: