- Paperback: 256 pages
- Publisher: Victory Belt Publishing; Original edition (August 6, 2013)
- Language: English
- ISBN-10: 1936608243
- ISBN-13: 978-1936608249
- Product Dimensions: 8.5 x 0.6 x 10.9 inches
- Shipping Weight: 2 pounds
- Average Customer Review: 4.5 out of 5 stars See all reviews (48 customer reviews)
- Amazon Best Sellers Rank: #545,460 in Books (See Top 100 in Books)
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Fermented: A Four Season Approach to Paleo Probiotic Foods Paperback – August 6, 2013
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Top Customer Reviews
When I buy a book I want their experiences and knowledge and not someone else's. I want the ups and downs. This book is very lacking in the downs. Working with a live food was very different for me. I kept looking at my ferments wondering if it was done? What is done? As I noted the pictures are beautiful but they certainly do not look like a lot of my ferments. What about ferments gone bad or wonky? Pictures of those would be helpful.
There are experts out there: Sandor Katz, Sarah Pope, Donna Schwenk and Sally Fallon. These people have been fermenting for years for their families. It is part of their life and they haul stuff out of the back of the fridge 6 months old just like I do wondering about the mystery of lost fridge items and socks.
So it was with a large bit of trepidation that we decided to review the new Fermented, but it was time to face our fears. We are big fans of fermented foods, but seriously doubted we could do this book justice by ourselves. What were worried we'd end up saying "We tried this out, but screwed it up royally and ended up with a rotted pool of blackened dead stuff!"
So we decided to enlist the help of our talented, meticulous and experienced friends to see us successfully to fermentation. We had a FERMENTATION PARTY!
And it turns out this is a really good idea! With five of our friends all working on making successful ferments, the expertise of Jill Ciciarelli and her tremendous book, and the freshest ingredients we could find, SOMETHING has got to work, right? Not to mention, any excuse is a good excuse for a girls' night in playing with a baby, real foods and fermented beverages.
Jill's book, Fermented, is really a delightful resource that really changed the way we look at the fermentation process. It's no longer a scary, daunting process that we are certain will lead us down the path of food borne illness, but rather a fun and exciting activity that we can add to our kitchen repertoire. Thanks to the stunning and simple, clean photography of Bill Staley, the recipes are beautifully illustrated too. It's the kind of book that you can't help but flip through and earmark the pages you must try.Read more ›
I did not get the feeling at all that this person leads a lifestyle where fermentation is a part of it. I came off with the feeling that she has read lots of books and used them over and over as reference to what she had in her book. I feel really sorry for someone starting with this book because when I just flipped it open to the water kefir section and she doesn't even have a complete recipe. She totally forgot to tell the people how much of the kefir grains to use for the recipe. She tells you to strain them out, but not how many you added in the first place. This would be very discouraging to someone who was just starting in this lifestyle. I have been fermenting for years and I notice things when they are missing and feel for those starting out when books are written with incomplete info.
I did get the feeling that she is s good seasonal food shopper and supports local grown food. Her recipe section divided by seasons is a good idea and gives people new ideas to utilize local foods and seasonal items to find organic. I wish though that we could have seen experiences from her life referenced in the book to let us know she really know what she is talking about and make the book tangible information.
Jill Cicarelli did a fantastic job making fermenting foods approachable and beautiful in Fermented. The information is presented in a user-friendly format with lots of extra tips. She struck a great balance between giving too little and too much information on the world of fermenting. It is all too easy to get bogged down in the details of how and why it works and what all can go wrong (as other authors have done before her), but Jill is encouraging in her presentation and motivates the reader to just try it out. The individual recipes are easy to follow and well-articulated.
Each recipe is accompanied by a picture, a definite preference of mine, and the photography is fantastic. No drab khaki-colored sauerkraut here! You might actually want to eat these foods after seeing how delicious they can look!
So now we wait and let the carrots and cabbages and kombucha do their magic. I'll be back with updates on the final products!
Most Recent Customer Reviews
Fantastic, cannot wait until the weekend to start fermenting!Published 13 months ago by Marilynne Durrett-Johnson
I was excited when I first bought this book. I was ready to delve into the world of probiotic rich foods and I had heard so much praise from other people in the paleo-sphere that... Read morePublished 16 months ago by Lauren W
Well designed very well put together. Explains everything you would ever like to know about Fermenting.Published 18 months ago by Rh5150
Really helpful, clear and concise.....lots of variety and choices....Published 22 months ago by Amazon Customer
Board-certified holistic health coach Jill Ciciarelli hits a home run with her beautifully compiled list of seasonal recipes to get you back to real food, and since adding... Read morePublished on July 5, 2014 by Tooncesmom