The Complete Idiot's Guide to Fermenting Foods (Anglais) Broché – 3 avril 2012
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Description du produit
Présentation de l'éditeur
Includes over 100 delicious recipes for all types of fermentations
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Commentaires client les plus utiles sur Amazon.com
Michael Bunker - author of Surviving Off Off-Grid
I am a raw vegan, so I was quite pleased to find that, although the author recommends "whey" as a fermenting agent, she offered a raw vegan alternative (water kefir). I may try the water kefir at some point, but I will probably still use my usual fermenting agent of probiotic powder, which has served me well from my first batch of sauerkraut.
The wealth of information, as well as the bibliography, and included links to sites which offer recipes and/or further links to informational sites, and, also, to suppliers of materials and equipment, make this book an outstanding addition to the home fermenter.
If you are interested in making brine fermented fresh vegetables and fruit, this book would be a good place to start (although we know that you are not an idiot). I will definitely keep it on the go-to shelf, along with Sandor Katz's Wild Fermentation, which is my raw living foods fermentation bible.
This is a MUST HAVE "A to Z" Fermenting Guide!
From sourdoughs, to kefirs, to cultured veggies, Wardeh covers it all! Incredibly well explained and taught! I HIGHLY recommend this book to prevent some nasty flops!
5 stars for Wardeh Harmon! Check out her wonderful website too: Traditional Cooking School.
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!