Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]

WELL WRITEN, BEAUTIFUL PHOTOS, GREAT INFO AND READING. SOME SURPRISING RECIPES. DEFINITLY IN MY COOKBOOK REFERNCE LIBRARY.

This BEAUTIFUL book is a terrific introduction to fermentation. I've been fermenting foods and beverages for over 4 years and have found some excellent recipes and techniques. So far I've tried Basic Brine for cauliflower and carrots (p13), Tomato Ketchup (p24), Whole Grain Dijon-Style Mustard (p63), Beet Kvass (p176 which we now drink everyday), and Kombucha (p177). they have all turned out fabulous. Can't wait to try some of the other recipes. Pickled fish must be the most disgusting food on the planet, but Ed Anderson has actually made it look good on page 151. This book is so beautiful, it would make an excellent gift for someone interested in fermentation.

I have gotten into fermenting foods somewhat recently, making sauerkrauts, pickling corn, okra, eggplant, hot sauces, etc. I saw this book referenced in a magazine, and decided to purchase it despite its having no reviews at that time. I am glad I did. It is now one of the books I would want to save if my house catches fire. There are several of those, but this is near the top of the list. I don't follow recipes; instead, I follow ideas. This book is full of wonderful ideas. I used ideas from her hot sauce recipes and her mustard recipes to make a wonderful habanero mustard. I can't wait to try others, such as bran-fermented vegetables. I'm going to have to work up to some, such as corned beef that sits at room temp for 24 hours. Every page I turn to has a nice idea to try. The only negative I see in the book is that it really needs to be a companion book to, say, Wild Fermentation or The Art of Fermentation. Those books explain why fermentation is neither entirely predictable nor exactly repeatable, and gives mileposts and signs for judging when a fermentation is going right or astray. And also that the final product can depend on personal preference. This book, to me, gives the impression that one should follow a very precise regiment, and is less informative about how individual conditions (or preferences!) might require adjustments. Likewise, some ingredients and steps are called for, such as adding whey or blanching, and it is sometimes not clear why. I understand what these do, but the description does not say whether something special to the ingredients/procedure makes them necessary (for safety) or if they are conveniences and optional. I think this is a fantastic book and it goes beyond what I have seen elsewhere. My personal negatives are trivial in comparison to what the author has accomplished

Of the several books I have seen on this subject, this is a good one to buy as a first guide. It is fairly comprehensive and includes lists of suppliers and websites for more information. There are many very interesting recipes, some extending the world of fermentation beyond its normal boundries. For instance, I had not seen anywhere previously using a one-day, room-temperature fermentation step in the processing of corned beef. It actually makes a very big difference. My corned beef (and also the subsequent pastrami after smoking it) is now thought off as the best anyone has ever eaten. There are many other very special recipes.

I am thoroughly enjoying this book. I have been making Kim Chi for years and wanted to start trying to ferment other food items, this book is a great resource. All of the recipes so far are fairly simple to follow with minimal ingredients, also, the pictures that accompany the recipes are beautiful.

I am fairly new to the world of fermentation and find the author's well researched background and detailed explanations extremely useful and informative. The recipes I have tried so far are delicious. One thing I really appreciate is that the recipe yields are managable--the Apricot-Date Chutney recipe yields two cups rather than the twelve cups or more that comparable recipes in other books I have produce. Whether you are new to fermentation or are a seasoned veteran, this book has something for you.

This is a good technical book on fermenting. My fermenting library includes The Art of Fermentation and Nourishing Traditions; both authors are passionate about the subject which gets me excited to try everything in their books. The passion was lacking in Mastering Fermentation and I found it hard to get excited, although there were some very interesting recipes I will try. I was disappointed it didn't delve into the real world of vinegar making; something this book made a point in covering and something I am very interested in and find it hard to get any information on. If you need to be inspired to try fermentation try the books I mentioned above but if you already know about fermenting then this book has some interesting recipes to try.

Gotta Love this book. If researching how to this is the one for you. Soy sauce from scratch? yep. Shrubs for decadent cocktails? yep. This list goes on and on. Easy to follow directions make this a mystery Hit....

Es un libro muy completo. Tiene receptas interesantes y cura el lado scientifico. Apto para todos lo que quieren aprender y valorando la seguridad.

Awesome book! Has everything you need to know. Tons of tips and tricks. Lots of variations to recipes!!

The book came almost 10 days after the estimated delivery date. I was concerned that the book wouldn't come at all. The book describes every process in detail and it is very interesting and full of new information.

This book is very well laid out starting with the basic 'starter' recipes and moving into more complex recipes. Lots of different varieties of recipes as well. The instructions are very clear and the illustrations are beautiful. Very satisfied with my purchase!

This book is kick starting me on the fermenting world! The greek yougurt recepie, makes the best greek yogurt I have ever had! So rich and creamy!