File Size: 19225 KB
Print Length: 320 pages
Publisher: Chelsea Green Publishing; 2 edition (August 26, 2016)
Publication Date: August 31, 2016
Crazy Fermentation has two features that stand out to me as especially valuable:
First, I did enjoy Katz's philosophical musings in regard to food, politics, death, and human existence generally speaking. Although he is unquestionably thinking and writing from a very particular perspective, his tone is conciliatory and he remains focused on the potential of food as a unifying interpersonal force rather than going off on a tangent of blaming or demonizing folks with various activities and/or perspectives. I think this shows a degree of good will and rhetorical restraint that is badly needed in our increasingly polarized culture.
Second, the suggested reading sections at the ending of each chapter are extremely helpful. These have led me to a wealth of knowledge in the specific genres of fermentation that I became interested while looking over this book. With such a dizzying number of books available on every type of fermentation, these recommendations have helped to pinpoint which ones are especially worth checking out., Purchased for an ill friend since I didn't want to part with my own copy. It is packed with recipes and functional advice to get creative juices flowing, but additionally includes the health benefits and why fermented foods are so essential to our wellbeing. Even the chronicles of the many foods are interesting. I actually a new sauerkraut my family likes and also have replaced soft beverages with various flavored kombuchas. And the experimentation proceeds..., I had no idea what I was getting into when I ordered this book - I experienced just seen a amount of very positive comments on it around the Web. What a pleasure! Sandor is surely an interesting character who brings his new-found zeal in every area of your life to his experiments with fermented food... Living in an deliberate community, he has room and time to explore a variety of ways of fermentation, and he does so in a friendly, chatty way. Reading this guide was almost like seated down with a other fermenter and discussing different ideas. Sandor is very into traditional fermentation methods which can take up to a year or more, but, at the same time, a "short-time fermenter", such as myself, can glean a wealth of information from his experiments and observations. This is certainly another book on my "first go-to" book shelf., This particular is a earnest and well written beginner's guide to home fermentation of foods. It really acts as an overview of nearly all of the common and not-so-common fermented foods and how to make each. Individual anecdotes accompany each chapter and provide good context for the recipes included. I'm a seasoned home brewer and have always wanted to broaded my fermentation horizons. I'm now well into three or four his recipes and also have found them to be reliable and accurate. I have recently purchased the author's follow-up tome, appropriately entitled " The Artwork of Fermentation: An In-Depth Exploration of Essential Principles and Processes from Around the globe " and aren't wait to get started reading more regarding these processes., Lots of good information but not really into trying some of the " solution there" recipes. The kimchi, Sauerkraut and Miso recipes were relatively easy and I really enjoyed his taking the time to explain some of the science right behind why you take certain steps., I love this book. No fuss, no anxiety, no complications: just simply create healthy, residing food that's also delicious. You don't need sterilisers and sealed jars and all that stuff if you use wild ethnicities to ferment food. Katz's stories about life in his community are also fun. I don't know if I'll ever get to his maize ale, but I've made some scrumptious pickles and sauerkraut. Get started, it's easy!, Frankness and emotional clarity complete the free and inclusive sharing in this book. If you have a more natural way to obtain a wholesome dietary richness, I actually sure do not understand what that would be. I actually have been experimenting with many levels of fermentation from your garden to the cellar and also have not uncovered on my own within the period of 20 years what is shared in this book in a few pages. I will refer to it frequently and consider the writer my own partner in enlightenment., Great basic knowledge of fermentation using the wild yeasts (i. e. Not adding whey or starter culture to most ferments) and Sandor's storytelling is very enjoyable. There are some recipes that are a tad complex for me but I look forward to trying innovative things. If you are considering this book, look for the Facebook group with the same name - lots of support and ideas!
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