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Customer Review
Reviewed in the United States on February 15, 2008
A refreshing look at fermentation without hyper-pasteurization. Some other book's yogurt recipes I've followed have pasteurized the product three times between cow and refrigerator. This book pushes for unpasteurized milk where possible for yoghurts and cheeses. A refreshing change from chemistry-lab fermentation.
Covers a rich array of fermented products, with the exclusion of any meat products. If you want to ferment fish, I recommend a good Tai cookbook. I've never seen recipes for other meats.
As an aside, the author does use the book to spread his political thoughts, though I don't feel it's out of format for this book. The book is pretty clearly about sustainable living with the land, instead of against it, as can be seen in his desire to let things ferment naturally as much as possible. The political commentary is mostly along the same lines. The author is gay and does live on a hippy commune, if that offends your sensibilities you probably should keep that in mind.
Pros: Recipes are detailed and have a personal story to each recipe.
Cons: Some details are lacking, such as how to store some products. But the author clearly pushes a exploratory style of recipe following.
Sean
Covers a rich array of fermented products, with the exclusion of any meat products. If you want to ferment fish, I recommend a good Tai cookbook. I've never seen recipes for other meats.
As an aside, the author does use the book to spread his political thoughts, though I don't feel it's out of format for this book. The book is pretty clearly about sustainable living with the land, instead of against it, as can be seen in his desire to let things ferment naturally as much as possible. The political commentary is mostly along the same lines. The author is gay and does live on a hippy commune, if that offends your sensibilities you probably should keep that in mind.
Pros: Recipes are detailed and have a personal story to each recipe.
Cons: Some details are lacking, such as how to store some products. But the author clearly pushes a exploratory style of recipe following.
Sean
