Ebook , by Rockridge Press
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, by Rockridge Press
Ebook , by Rockridge Press
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Product details
File Size: 10441 KB
Print Length: 206 pages
Simultaneous Device Usage: Unlimited
Publisher: Rockridge Press (March 16, 2015)
Publication Date: March 16, 2015
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00USURU5A
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Amazon Best Sellers Rank:
#199,239 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
As advertised. The fermented garlic carrots taste like candy. I went from knowing a little about fermentation, to creating 2 jars of garlic carrots, to now 11 jars of a huge assortment of different fermented vegetables. The lactic acid is candy to my taste buds. Highly recommended.
"100 Step by Step Home Fermentation Recipes" ?? Not so much !A few True recipes, then simply variations on some of the safe ferments. ….As well. , this book is.not much of a teaching tool ,but a "Health" treatise. As is often seen, undocumented "Claims" about the benefits of fermented foods.There are actually only 27 out of 190 pages that could be called "Step by Step" instructions...There are many better RECIPE books on the market. Seek those before this one
I really love this book, it has 9 full chapter of tasty, easy to follow recipes. It's a great fermentation book for beginners like myself. From making your own pickles, to trying something like, making crème fraiche, there's also really easy bread recipes, I've always wanted to bake breads but never had the courage until now, thanks to this book I've gotten over my fears of working in the kitchen with ingredients like yeast. It is not only a book that teaches you what we all know as "pickling" but teaches fermentation in all its forms.Being from a Mexican background we ferment lots of foods, and I love this book because it taught me there's more to fermenting than the basic pickle. A must read for those who like to experiment in the kitchen.
This is a great book. I am a beginner in my quest to learn about fermented foods, and this book is easy to read and understand. It contains many recipes in various categories of fermented foods. Recipe do not generally call for whey as do recipes in other books I have read.
I like the book and I love the recipes down side is it calls for using whey or other items to make the product. Or some of the average temps need to be high which is impossible to keep like 100 degrees for cheese. I purchased for fermented food recipes and in that aspect it delivered.
I have regularly made sauerkraut and kimchi, and bought this book to expand my offerings of fermented products. So far I have tried the curtido, with good success. This book is written at just the right level for an enthusiastic amateur like me.
This book had me at Kimchi and hooked me with pickles and naan. I love the ease of the recipes and the variety of the recipes. Once thing I really liked about the books it the fermented pickle troubleshooting page. There was a list of common pickling problems associated with different types of pickles. For example dark pickles can be caused by the pickling water containing a lot of iron or is alkaline. It also can be cause by contact with reactive metals during the process. There are lots of tips and tricks throughout the different chapters and also include a skill level for each recipe. I do wish there were some more quicker recipes if your in a time crunch ,but most don't take too long considering the process. I'm so excited I was able to read this book at a discount in exchange for my honest review and with the summer months here now I am looking forward to trying the watermelon salsa this weekend. This is a great book whether you are beginner or a expert in the fermentation world.
I have never been interested in doing my own Fermentation, but reading this book I am ready to try. Starts you out on getting to know what the term means and some background information. Lets you know the health benefits and some of the different methods.Even gives you some troubleshooting information. Lots of great recipes. Breaking them into categories fruits, vegetables, ect. I am now ready to make my own Ranch dressing!
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