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Customer Review
Reviewed in the United States on May 20, 2013
I only have one problem with this book, and that's that friends keep borrowing it and I have to chase them down to get it back- seriously! You don't have to be as fanatically devoted to fermentation as author Sandor Katz, or to believe all the health benefits Katz believes accrue to those who partake of fermented foods to use and enjoy this wonderful cookbook. He covers everything from pickles (including Kosher dills made the right way!) to sourdoughs to cheeses to wines and vinegars to tofu fermented soups and stews- and more. I've modified my own Kosher dill recipe to incorporate what I learned from this book, and I've experimented with a lot of recipes I was completely unaware of before reading it, like the Korean fruit kimchi that's bubbling away on my countertop right now.
What makes this book a bargain is that just about every single page is full of good, useful, information. Unlike a lot of contemporary cookbooks, all the recipes in the book are ones that Katz has developed for his own use, that he makes regularly. If it's here, he's made it hundreds or thousands of times, and you can bet it'll work the way he says it will- and it'll be good, too.
What makes this book a bargain is that just about every single page is full of good, useful, information. Unlike a lot of contemporary cookbooks, all the recipes in the book are ones that Katz has developed for his own use, that he makes regularly. If it's here, he's made it hundreds or thousands of times, and you can bet it'll work the way he says it will- and it'll be good, too.
