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Great book with a particular, natural & casual take and deep effective range of examples ; not comprehensive, not meant to be. The final chapter which is a brief personal discourse of Sandor's world view, exposes the foundation and core of why ferment. At first seemed odd that it was the final chapter, and not the first. But, it ties all together and is both an inception and conclusion. Those who reread the book can experience it as a natural cycle of endless fermenting ideas. A beautiful book.
I would recommend this book to EVERYONE, whether or not you are interested in fermenting yourself. Get it from the library and just read through it - it will take you a couple hours, max. Even without the recipes, there is a lot of information in here. It is a great introduction to our food system, told from a personal perspective in a sensible, informed manner. I'm excited to try out some of the ideas in here.
Got this from the library and instantly purchased it from Powell's. Make your own kimchi, sauerkraut, sourdough bread, honey wine, and plenty of other fermented foods. I've already successfully experimented with the kimchi and am looking forward to making other tasty, healthy items!
Entertaining, informative and accessible. An encouraging and inspiring journey through the many processes.
I've been super into sourdough breads lately, and this book has great recipes for bread and more. It discusses the history of using fermentation in cooking and also discusses the implication of using fermentation in today's world amid mass production and mass marketing. There are chapters devoted to fermenting vegetables, beans, dairy, bread, beers, wines, and vinegars. I love that everything's contextualized and explained simply & lovingly.
I have made sauerkraut, kimchi, pickles, etc.... and have many more plans to continue with my fermentation experiments. I love the way the author detail his experiments and encourages the reader to develop his own taste. One of my favorite all time inspirational food preparation books.
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This is a book about ancient and modern fermenting practices, and how these practices can help rebuild one’s relationship with food, their body, and the Earth in a sustainable and liberating way. It is mostly a recipe book but the recipes give words of wisdom about the art of making the fermented food and its cultural significance. I skimmed through most of the recipes but got the heart of the books message. I just wish the ingredients and instructions were easier to read , everything is crammed in paragraphs without proper formatting (bullet points, spacing, etc). For a recipe book that’s an automatic star deduction . But otherwise this book is great and I’ll keep it on my back burner (strawberry and pineapple vinegar was one of the most intriguing recipes)
informative
inspiring
medium-paced
funny
hopeful
informative
inspiring
fast-paced
informative
relaxing
medium-paced