- Hardcover: 288 pages
- Publisher: The Overlook Press; 1 edition (July 26, 2016)
- Language: English
- ISBN-10: 1468309013
- ISBN-13: 978-1468309010
- Product Dimensions: 5.7 x 1.1 x 8.4 inches
- Shipping Weight: 14.4 ounces (View shipping rates and policies)
- Average Customer Review: 4.4 out of 5 stars See all reviews (18 customer reviews)
- Amazon Best Sellers Rank: #1,005,998 in Books (See Top 100 in Books)
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The Fermented Man: A Year on the Front Lines of a Food Revolution 1st Edition
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“Dellinger ably explains the wide range of fermented foods, the role flavor plays, health benefits, and the basic processes, and he includes a few recipes. The author hopes his intriguing experiments will open eyes and palates to the culinary and health benefits of fermented foods.”
“In this tell-all food memoir, Dellinger recounts the highs and lows of the experiment, delves into the science and history of fermentation, and examines its culinary value and nutritional impact. With an engaging writing style and keen sense of humor, he jumps into Michael Pollan food territory with a Hemingwayesque sense of personal adventure”
“Dellinger brings his bubbling ferments to the page, helping to propel American food culture into a more delightful and nutritious future. Through his eyes and gut we get a unique invitation to taste a surprising array of foods as alive as our own bodies. Do not be disconcerted. Let this delicious state of affairs expand your mind―and what you eat.”
- David Montgomery and Anne Biklé, authors of The Hidden Half of Nature
“Derek Dellinger has crafted a personal tale that is much in keeping with what we are as humans. Fermented foods and beverages have been fundamental to the human condition since we first appeared in the Paleolithic period on the planet, and have much to do with what we are today, physically and culturally.”
- Patrick E. McGovern, author of Uncorking the Past and Ancient Wine
About the Author
Derek Dellinger is a writer, brewer, and fermentation enthusiast based in the Hudson Valley. He is the brewmaster at Kent Falls Brewing Company, the first farmhouse brewery in the state of Connecticut (and undoubtedly the only brewery in the area spontaneously fermenting beers outside of a barn in an old milk chiller). Derek also writes about homebrewing, fermentation, food, and beer for a number of publications, including his blog, www.bear-flavored.com.
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Top customer reviews
After reading the first two pages I slowed down. I realized this was a book to fully savor, a book I was going to hate to see end. The author's voice is pitch perfect. It is a lot like sitting on the porch in the evening with a good friend and talking through the day's events. It has that - casual, slow, sometimes chasing the rabbit with idea association and then returning to the main idea - kind of flow. And this author isn't trying to sell you anything, or even trying to sell you on an idea, or trying to lecture you or acting superior in any way. He's relating his personal experience, telling you what he encountered, what he liked and didn't like, in a friend to friend and non-pedantic way.
The author is a critical thinker. That shows time and again in his reasoning process, his qualification of observations. It is refreshing to read a book on a specific topic that is well thought out, logically sane, non preachy, personal. He relays the bad days as well as the good days. He reaches conclusions that are relevant for the experience he went through. His research is impeccable, when he speaks to subjects that I know quite well he is dead on factually, exquisitely accurate. He gives you no particular advice, he tells you how the land lays and you determine which way to navigate, or not to go at all.
I was right, I regretted this book ending. It was a complete pleasure to read, to read slowly and thoroughly, and to enjoy as long as it lasted.
And, yes, I did learn a lot about fermentation that I doubt I'd have come across in any other way. Or at the very least I learned a lot that was compacted into one book that has no doubt saved me months of research.
And, no, I personally would not try to live solely on fermented foods for a year, or for even a week. For a couple of days?...Yeah, I might do that.
This is a truly excellent book and I envy all that have just begun to read it, they are in for a great read.
I also am in agreement for the most part with the authors view of our societies messed up dietary guidelines and habits.
It has caused me to expand the diversity of my meals.