Fermentation Revolution Cookbook Review

Fermentation Revolution Cookbook Review

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Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More
Fermentation has become a buzz word in recent years, even though it has been around for centuries. It has been traced back to 8000BC, when people used fermentation to make bread and alcoholic beverages. (So, I guess Happy Hour has been around forever!) This fermentation technique was also used to make life saving medications, like antibiotics. Most fermented foods and medicines came about unintentionally. People really enjoyed and benefited from these fermentation accidents, so they wanted more.

Fermentation continues to evolve over time because fermented foods have enhanced nutritional value, aid in digestion, and regulate our immune systems. It is no surprise that fermentation is being embraced today to improve health.

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The Fermentation Revolution Cookbook provides cost effective and relatively simple to follow recipes for 70 different types of foods and beverages. You can definitely save a lot of money by fermenting the refrigerator leftovers that would normally get thrown out. Did you know you can extend the life of vegetable 50 times as long by fermenting them?! The science behind fermentation, the actual fermentation process and pertinent equipment are also covered in this book. It doesn’t matter if you are a scientist at heart, a vegan or a gourmet chef; there is something in this book for everyone.

The book is laid out in an easy to use format. The first five sections (there are no chapters) cover introduction to fermentation, cultivating health, different types of fermentation and useful equipment. The next six sections are dedicated to vegetables, fruit, sugar and honey, dairy and non-dairy milks, grains and legumes, menus and where to buy what you need to succeed. The last section is a gratitude page and the index.

There are many beautiful color photos throughout that help to assist in understanding the process and easily follow the recipes step by step. Using the index makes it easy to find exactly what type of recipe you need for the items you have at home.

The book lists twelve items you will need to do at home fermentation. Do not let this scare you off. You do not need all equipment every time you ferment. I have a lot of these items because I have made my own dandelion wine before. Some of the items you will probably already have in your kitchen. If you want to ferment at home, the bare minimum you need: Mason jars, lids an airlock, weights (can even be just a rock), measuring cups or scale and a large pot of boiling water for sterilization. The other items are for more advanced fermentation processing and are not needed immediately.

Overall, this book is an adventure in fermentation. The authors, Sebastian Bureau and David Cote, have done an excellent job in demystifying fermentation and making it fun. If you love vegetables or enjoy being a foodie who tackles interesting kitchen concepts, you will love this book. It will not only improve you kitchen skills, but your health will probably improve too.

About the authors:

Sebastien Bureau is the president of MannaNova Solutions Inc, a food science consulting service that helps small producers in the fermented and non-fermented food and beverage industry. Since a young age, he has devoted many hours in the kitchen, experimenting with ingredients and exploring flavors and techniques.

David Côté is a living foods chef, nutrition expert, shiatsu therapist and is currently the President of Crudessence and VP of RISE. He refined his culinary passions as well as his approaches to healthy living during the many years he spent traveling the world. Côté is author of previous Robert Rose title, RawEssence: The Flavor of Our Mission.

About the book:
Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More
Paperback: 208 pages
Publisher: Robert Rose (March 15, 2018)
Language: English
ISBN-10: 077880593X
ISBN-13: 978-0778805939

About the reviewer:

Leigh Ann Tatnall is a retired RN who specialized in geriatrics, hospice and wellness. She has completed a Doctorates in Naturopathy and is a Certified Wellness Counselor. When not reviewing books, you can find Leigh Ann cooking, exercising, teaching wellness or crafting therapeutic essential oils. For more info, you can visit her on her website: http://www.purfumeessentials.com/

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