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Halifax Public Libraries
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Moscovitch, Philip.
Subjects
Moscovitch, Philip.
Cooking (Fermented foods) -- Nova Scotia.
Cooking (Fermented foods)
Fermented foods -- Nova Scotia.
Fermented foods.
Food -- Preservation.
Fermented beverages -- Nova Scotia.
Browse Catalog
by author:
Moscovitch, Philip.
by title:
Adventures in bubble...
by call number:
664.024 M896a
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Moscovitch, Philip.
Moscovitch, Philip.
Cooking (Fermented foods) -- Nova Scotia.
Cooking (Fermented foods)
Fermented foods -- Nova Scotia.
Fermented foods.
Food -- Preservation.
Fermented beverages -- Nova Scotia.
MARC Display
Adventures
in
bubbles
and
brine
:
what
I
learned
from
Nova
Scotia
's
masters
of
fermented
foods
--
craft
beer
,
cider
,
cheese
,
sauerkraut
and
more
/ Philip Moscovitch.
by
Moscovitch, Philip.
Formac Publishing Company Limited, 2019.
Call #:
664.024 M896a
Subjects
Moscovitch, Philip.
Cooking (
Fermented
foods
)
--
Nova
Scotia
.
Cooking (
Fermented
foods
)
Fermented
foods
--
Nova
Scotia
.
Fermented
foods
.
Food
--
Preservation.
Fermented
beverages
--
Nova
Scotia
.
ISBN:
9781459505803 (pbk.)
Description:
208 p. : co;l ill. ; 23 cm.
Notes:
Subtitle on cover: East coast practitioners of fermentation-based food and drink
--
from
beer
and wine to
cheese
and
sauerkraut
.
Bibliography:
Includes bibliographical references and index.
Summary:
"There is something seemingly magical about fermentation
--
microscopic organisms acting on fruits, vegetables and grains and completely transforming their properties. Fermentation produces wonderful flavours, connects us to local producers, is good for our health and is a direct link with local cultures
--
both the culture steeped in history and tradition, and the microscopic live cultures embedded in our
fermented
foods
. Philip Moscovitch travelled
Nova
Scotia
to discover today'
s
practitioners of the art of food fermentation. He found traditional
sauerkraut
makers still at work on Tancook Island and
cider
makers working with old techniques and 100-year-old apple varieties. But he also found dozens of newly-established breweries and wineries, sausage makers bringing French traditions to the province, and
cheese
makers creating innovative and unique local cheeses. He offers sample recipes featuring local ingredients to allow for experimenting in the kitchen with products that are not all that complicated to make, and which lend themselves to endless variations. This book introduces the new wave of fermenters in
Nova
Scotia
who are creating delicious products using local ingredients, and encourages readers to try fermentation for themselves."--From publisher.
Holds:
1
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Due Date
Alderney Gate Public Library
Adult Nonfiction
664.024 M896a
Adult books
Checked in
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Alderney Gate Public Library
Adult Nonfiction
664.024 M896a
Adult books
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Woodlawn Public Library
Adult Nonfiction
664.024 M896a
Adult books
Checked out
Jul 22, 2024
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Central Library
Adult Nonfiction
664.024 M896a
Core Collection - Adult
Checked in
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Central Library
Local History Collection
664.024 M896a
Non-circulating
Local History Room - Central Library, 4th Floor
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Sackville Public Library
Adult Nonfiction
664.024 M896a
Adult books
Checked in
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Tantallon Public Library
Adult Nonfiction
664.024 M896a
Adult books
Checked in
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Tantallon Public Library
Adult Nonfiction
664.024 M896a
Adult books
Checked in
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