adventures in bubbleS and brine: what I learned from nova scotia’s masters of fermented foods — craft beer, cider, cheese, sauerkraut and more
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Praise for Adventures in Bubbles and Brine
What a beautiful window into the culture of fermentation in Nova Scotia! Philip Moscovitch introduces us to old timers carrying on traditions, and to leaders of the province's contemporary fermentation revival. With lots of practical how-to information and recipes, the book also explores much broader contexts, including science, food safety, history, technology, lore, and indigenous traditions. Fermentation is always a manifestation of place, and this book reflects that vividly.
--Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
“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