The Complete Idiot's Guide to Fermenting Foods (Anglais) Broché – 3 avril 2012
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Includes over 100 delicious recipes for all types of fermentations
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Commentaires client les plus utiles sur Amazon.com (beta)
Michael Bunker - author of Surviving Off Off-Grid
I suggest, even if you buy online, to go to your local bookstore (call first to make sure they have these books!) and flip through them. That may make up your mind.
This book was purchased for me as a gift because I had begun fermenting foods for improved health and enjoyment.
The author has an easy, flowing writing style that makes the book easy to go through. Using this book, you will gain a good background on fermenting techniques.
I guess if I was to point out one flaw in the book that was a source of frustration and limited the overall usability of an otherwise very good book, it would be the assumption that we could use her "whey" starter for all the recipes. That's a problem because the state that I live in (Georgia) currently treats raw milk (and anything fermented) on the same level as nuclear waste. Until some laws are changed, raw milk is illegal and farmer markets can not sell anything that is fermented for fear of state officials rushing in to save us from such evil dangers. I did enjoy a wonderful naturally fermented Root Beer beverage at a market before the poor guy was shut down.
Unfortunately, the author utilizes her special whey starter in every recipe so you have to adjust all the printed recipes in the book accordingly to use it. Not taking into account those who can't get or don't want to create their own whey starter pack is the main flaw of "The Complete Idiot's Guide to Fermenting Foods"
With that stated, I still think this is a good book and I'm glad that I have it. It is well done and, other than the whey starter shortfall, is a wonderful resource to have on hand.
I've been reading it from the beginning, and really enjoying all the scientific information about fermented foods and how these processes increase nutrition and flavour, and also how these ways of preserving connect us all to our ancestors' ways of life.
Some of the recipes are familiar from her course- I have made fabulous sauerkraut from her recipe, and also several batches of chutneys which were a big hit even with people who don't normally like cultured foods. I've also been successfully making yogurt, water kefir, and more from her course, and it looks like this book has recipes and ideas to take my fermentations to another level. I'm looking forward to delving in to the new variations and flavour combinations that the book offers, and I am confident that they will come out great!