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Item Information   Copy / Holding Information     More Content       More by this author     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     Search the Web     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   Add Copy to MyList Alderney Gate Public Library Adult Nonfiction 664.024 M896a Adult books Checked in   Add Copy to MyList Woodlawn Public Library Adult Nonfiction 664.024 M896a Adult books Checked out Jul 22, 2024 Add Copy to MyList Central Library Adult Nonfiction 664.024 M896a Core Collection - Adult Checked in   Add Copy to MyList Central Library Local History Collection 664.024 M896a Non-circulating Local History Room - Central Library, 4th Floor   Add Copy to MyList Sackville Public Library Adult Nonfiction 664.024 M896a Adult books Checked in   Add Copy to MyList Tantallon Public Library Adult Nonfiction 664.024 M896a Adult books Checked in   Add Copy to MyList Tantallon Public Library Adult Nonfiction 664.024 M896a Adult books Checked in   Add Copy to MyList

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