Fermented Vegetables, 10th Anniversary Edition is an updated and reformatted 2nd edition of the classic volume by Kirsten & Christopher Shockey. Released 16th April 2024 by Hachette on their Storey imprint, it's an encyclopedic 440 pages and is available in paperback and ebook formats.
This is a truly encyclopedic volume. Everything from arugula to zucchini is covered. The authors have included a deep dive into microbes and fermentation which can be pored over -or- skipped straight to the recipes (and they are legion). The layout is logical and easy to use. Information is arranged with page numbers by type of vegetable in the frontspiece, as well as by thematic chapter: introduction (brines, tools, etc), basics (kraut, condiments, tsukemono, pickles, and kimchi), an A to Z listing of vegetables to pickle and ferment, and sample meal ideas to use the ferments (including breakfast to dessert (!! yes, really)).
The volume is beautifully photographed throughout and the photos are clear and easy to understand. Recipe ingredients are mostly relatively easy to source at any well stocked grocery store in North America. The recipes are written with an introduction and description, ingredients in a bullet list, and followed by step-by-step preparation instructions. Measurements are given in imperial (American) units, with metric units in parentheses (yay!).
This is an encyclopedia and reference and belongs on every kitchen shelf. It's also a very *useful* volume full of delicious healthy recipes.
Five stars. This would be an excellent choice for public library, homesteader/smallholder, home cook, as well as for gift giving. It's a definitive reference classic.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
No comments:
Post a Comment