le 4 octobre 2011
This book is well-written, super interesting, and takes into account all aspects of life. It is not just a book about fermentation, it is about the food industry, the condition of food and agriculture in the world, and is a new way to look at microorganisms and their role in the lives of humans. This book has given me a newfound respect for yeasts and molds and ancient fermenting techniques. I have already tried several recipes from the book, the gundru is simple, flower wine superb, sourdough easy, and the kefir delicious. I recommend this book whole-heartedly.
le 19 décembre 2011
Ce livre est un hymne aux bactéries, microbes et champignons. Il vous enseigne pourquoi la fermentation est précieuse pour l'homme et comment vous pouvez vous-même améliorer votre alimentation grâce aux bienfaits des aliments fermentés. Très instructif, exhaustif et facile à mettre en pratique.
le 15 mai 2014
I love this book, it really taught me that fermenting things is not scary, it's not difficult, and you don't have to have precision super powers, like so many home brew style books and kits would make you believe.