Fermenter

OMG, I love this book. It’s filled with great info, innovative recipes, and little to NO unnecessary fluff. I’ve purchased several books on fermentation and this is by far my favorite

I enjoyed reading this book at the library, and I decided to buy it. It's a keeper!

The actual recipes are wonderful, innovative and healthy. The font in this book hurts my eyes, dulled white print on black, Large then small front, Fancy fonts, it's crazy. I really wanted this book, I waited and bought ti as soon as it was published and now I can't stand to read it. I have no issues reading, my eyes are good 20/20 ! Staining to try to see a blurred small font is just not worth it. Sure I could just use the recipes but half the book is stories, stories I was interested in, the how and why's. I had this on my coffee table and everyone that came over had an opinion from it's chaos to "Ugg how do you read this ?" Maybe the ebook would be clearer ? I might check it out.

Aunque tengo el libro de Noma quería algo mas mundano y con recetas deliciosas, este es un libro para incorporar los fermentos de una forma deliciosa

I love this book! There are so many interesting recipes for saurkrauts, and other types of fermentation. There are recipes for beginners, and there are also plenty of recipes that require special equipment. I would recommend it.

I just got the book and have read through it. I haven't had the chance to make any of the recipes yet. There are a lot of unique and exciting recipes in here I can't wait to try. That being said, some I'm going to have to wait on because some need special equipment. Some of the special equipment suggested in this book: proofer ($200, smoker $140, koji board) so while there are recipes that just take a jar (pickles, hot sauce, kraut) some of the more interesting ones take more involved equipment. I'm excited to jump in and start fermenting and start adding equipment gradually. I think some of these recipes would be worth it!

I've moved away from Portland and I miss fermenter all the time. I'm so excited that every detail was shared - not just the fermentation steps, but also the recipes for my favorite restaraunt dishes. Silly and cute commentary throughout that really connects you to the author.

This is not your average cookbook. It’s educational, the recipes are fantastic and it’s also a great read! The chef is really entertaining so it feels like you get more than just a great cookbook. Highly recommend.

I love this book!!

I don’t often leave reviews, but must for this book, as I want to make EVERY RECIPE IN IT! So exciting. Nicely presented, cheat sheets for various processes e.g. making tempeh. The only downside for me is two or three recipes require a smoker, and these are key recipes, ……at my age do I need smoker…no….but I may just have to consider one and the two recipes in question sound amazing. I do not think anyone buying this book would be disappointed. I have been dehydrating/pickling for 35+ years….I have been a vegan for over 30, (occasional lapses) and have taken up fermenting in the last 3 years. Nearly every recipe has something new to offer me. Can’t wait to get going.

I literally love this book. I think I have sort of outgrown regular cookbooks. I don't need more recipes. I need creativity and I love to learn. I love to cook and have many decades of doing it. We are very experienced fermenters, and I found this book to be lovely and very full of new and useful information and ideas.