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Adventures in Bubbles and Brine
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Adventures in Bubbles and Brine

What I learned from Nova Scotia's masters of fermented foods — craft beer, cider, cheese, sauerkraut and more.

By Philip Moscovitch

$27.95 Paperback
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$14.95 Ebook
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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 sauerkrautmaking 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.

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

A beautiful window into the culture of fermentation in Nova Scotia.

- Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation

"Informative and fun, Adventures in Bubbles and Brine covers the province while explaining the science and simplicity of food and drink fermentation in laypersons' terms and is a pleasure to peruse and learn from."

- Bill MacPherson Atlantic Books Today

PHILIP MOSCOVITCH started experimenting with home fermentation more than a decade ago: baking sourdough bread, making wine with fruit from his backyard, brewing kombucha and preserving vegetables. Soon, this passion led him to writing about fermentation too. A National Magazine Award finalist and a graduate of Master's in Creative Non-Fiction from the University of King's College, Philip has appeared often on CBC Radio and is a regular contributor to Saltscapes and Halifax Magazine. He lives with his family in Glen Margaret, near Halifax.

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Publication Details:

Binding: Paperback, 208 pages
Publication Date: 4th October 2019
ISBN: 9781459505803
Format: 9in x 6in
80 colour images

Binding: Electronic book text, 312 pages
Publication Date: 3rd September 2019
ISBN: 9781459505810
Format: EPUB
80 colour images

BISAC Code:  CKB015000, CKB091000
Imprint: Formac


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