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The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes
Easy recipes to ferm up any kitchen!
Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook ! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!
Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook ! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!
192 pages, Paperback
First published June 6, 2014
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Displaying 1 - 5 of 5 reviews
October 10, 2021
I wish we had a 3.5 option available. It's more than a cookbook, but less than a story.
So. First --the narrative voice in the opening chapters is annoying, rather than cute or funny. The jokes are flat and get old quick. The author tells us a bit about his adventures and misadventures, which could have been interesting, but ends up being more meandering. Self-depreciating comments on anthropomorphizing his various ferments are almost funny at first, but quickly get old. Also, his politics show unnecessarily at several points, which is annoying: I'm looking for recipes.
However. There's a lot of good information in the book, too. Lots of things that I looked at and thought I'd like to try --more than I usually do when looking through a cookbook that draws on as many different regions of the globe as this one. And I feel like it's a significant accomplishment to have a book about fermenting that leaves me feeling like, "I could do that" on nearly every page. Even more, I felt like I might *want* to do a lot of them. And that's a fun feeling. Even with some of the things I've done before (yogurt and sauerkraut), I learned something new. And that's a good feeling.
Like I said, I wish I could give it a 3.5.
So. First --the narrative voice in the opening chapters is annoying, rather than cute or funny. The jokes are flat and get old quick. The author tells us a bit about his adventures and misadventures, which could have been interesting, but ends up being more meandering. Self-depreciating comments on anthropomorphizing his various ferments are almost funny at first, but quickly get old. Also, his politics show unnecessarily at several points, which is annoying: I'm looking for recipes.
However. There's a lot of good information in the book, too. Lots of things that I looked at and thought I'd like to try --more than I usually do when looking through a cookbook that draws on as many different regions of the globe as this one. And I feel like it's a significant accomplishment to have a book about fermenting that leaves me feeling like, "I could do that" on nearly every page. Even more, I felt like I might *want* to do a lot of them. And that's a fun feeling. Even with some of the things I've done before (yogurt and sauerkraut), I learned something new. And that's a good feeling.
Like I said, I wish I could give it a 3.5.
November 23, 2017
There are a lot of different books on fermentation. This is a perfect not too big not too small book that keeps it simple but does not dumb it down. It covers a wide range of fermented foods and even has Finnish Viili in it, so you know the author doesn't just mainstream it. I really am quite overly fond of this book.
July 20, 2017
FERMENT ALL THE THINGS!!!
January 6, 2016
Overall a good fermentation book that fits in well in any fermentation collection. However, this is not a definitive resource. This book does not replace Sandor Ellix Katz 's books. Technique/scientific understanding is much better covered by Sandor Ellix Katz 's books. However, this book has better recipes and better recipe organization
This book is very repetitive. For example, every vegetable ferment seems to follow the same exact sequence. This makes sense, but I'd think it'd be better to just show the variables (salt ratio,time,veggie) rather than writing it out every time.
Contains many good grains/dairy recipes not found anywhere else. These recipes are probably on the internet, but I wouldn't have thought of these types of fermentation without this book.
This book is very repetitive. For example, every vegetable ferment seems to follow the same exact sequence. This makes sense, but I'd think it'd be better to just show the variables (salt ratio,time,veggie) rather than writing it out every time.
Contains many good grains/dairy recipes not found anywhere else. These recipes are probably on the internet, but I wouldn't have thought of these types of fermentation without this book.
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December 31, 2018Love how practical this author makes things. And the idea of fermented cream that lactose intolerance might be able to deal with.
Displaying 1 - 5 of 5 reviews