Storey is well known for producing practical, sensible, well illustrated books aimed at helping smallholders and gardeners get the best out of their lives. Many of their books and leaflets have found a permanent place in my library and I turn to them often for inspiration and advice. This is a really well written collection of precise and accessible tutorials with lots (LOTS) of recipes for turning milk (including plant milks) into fermented probiotic rich foods.
This is a beautifully presented book, well written and photographed. The recipes are appetizing and (mostly) made with easily sourced ingredients. The introduction covers the history and a little scientifically accurate and layman accessible explanation of the fermentation process and probiotics. The equipment chapter also gives a good overview on equipment and supplies which will make life a lot easier.
The second part contains the core recipes for basic yogurt and kefir, along with variations. There are both warm and room temperature ferments as well as some recipes for butters and yogurt/kefir cheeses.
The rest of the book is given over to recipes for using and expanding the basic fermented products into drinks, sauces, soups, and treats. The recipes are drawn from world and fusion cuisine and there's a huge array of possibilities. We're still working our way through the recipes, picking and choosing, and have enjoyed every one we've tried.
The recipes have their ingredients listed bullet style in a sidebar. The headers include a description and introduction. Special notes such as vegan friendly are listed in the introduction. Measurements are given in US standard only (there is a metric conversion chart at the end of the book). Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store (some items will need a specialist co-op or world-food/specialist grocery). Nutritional information is not included. Cook's notes and variations for each recipe are also included in a footer at the end.The recipes all fit on a single page (which is super convenient for reading from a tablet when your hands are full). The book also includes a recipe list and index as well as references and a suppliers list (slanted toward North American readers, but readers located elsewhere will have no trouble locating supplies online). The list of websites for further reading provides some really good links to valuable information.
Well written, very well presented, full of tasty beautifully presented and healthy yogurt (and kefir).
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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