The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha[a Cookbook]

Name: The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha[a Cookbook]
Price: 38.00 USD
Availability: InStock
ISBN: 9780399582653

✍️ Lukas, Kathryn

Reader Score

4.4

(1 review)

$38.00

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Author

Lukas, Kathryn

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🏛 Ten Speed Press 📅 2019 📔 Hardcover ISBN: 9780399582653

📚 This Book in Collections

🫙 Preserving & fermenting

📝 Description: The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha[a Cookbook]

Providing the history, health information, and safest methods for preserving, this resource offers 115 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, yogurt, kombucha, and even hard ciders and mead.

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

This volume offers a practical introduction to fermentation, prioritizing safety and historical background over intricate culinary theory. While the breadth of recipes is impressive, ranging from vegetables to hard ciders, the catalog description suggests a somewhat encyclopedic approach rather than a deeply narrative one. It may not suit experienced fermenters seeking advanced troubleshooting or rare heirloom techniques, as it likely covers well-trodden ground with standard instructions. Readers looking for high-concept food writing might find the tone too instructional. However, for novices wanting a reliable, all-in-one reference to start their preservation journey with confidence, this book provides a sturdy foundation without unnecessary complexity.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

This volume offers a practical introduction to fermentation, prioritizing safety and historical background over intricate culinary theory. While the breadth of recipes is impressive, ranging from vegetables to hard ciders, the catalog description suggests a somewhat encyclopedic approach rather than a deeply narrative one. It may not suit experienced fermenters seeking advanced troubleshooting or rare heirloom techniques, as it likely covers well-trodden ground with standard instructions. Readers looking for high-concept food writing might find the tone too instructional. However, for novices wanting a reliable, all-in-one reference to start their preservation journey with confidence, this book provides a sturdy foundation without unnecessary complexity.