Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough by Holly Davis river study CATULLUS Carmen XXXI

CATULLUS Carmen XXXI

Broad-leaved Trees with Alternate Compound Leaves (Plates 1522) 224 Thorny Trees with Alternate Feather-compound Leaves (Plate 15) 225 Walnuts and Similar Trees (Plate 16) 233 Hickories I: Pecans (Plate 17) 239 Hickories II: Shagbarks (Plate 18) 241 Hickories III: Pignuts (Plate 19) 243 Sumacs and Relatives (Plate 20) 245 Trees with Alternate Once-compound Leaves Not Toothed (Plate 21) 248 Thornless Trees with Twice-compound Leaves (Plate 22) 252

Index of First Lines

Quantity Words: Follow along with Little Hedgehog as he helps his friend Squirrel search for missing acorns in A Trip to the Forest

Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough by Holly Davis river study CATULLUS Carmen XXXIA gorgeous and inspiring resource on fermenting for cooks of all skill levels 120+ recipes for familiar and lesser known cultured foods: Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar and lesser known cultured foods, including