Ferment for Good: Ancient Food for the Modern Gut: Discover the Slowest Kind of Fast Food: Ancient Foods for the Modern Gut: The Slowest Kind of Fast Food

Fantastic straightforward informative colourful, well illustrated with photos, inspiring book. Useful recipes for all different fermentations. A joy to refer to and navigate. Easy read with nice tone and info. Sections on veg, milk abd dairy, drinks, and Japanese fermentations to name a few. Outstanding attention to detail too throughout. Nice touch that different coasters have different page colours to aid navigation and referencing. Very very impressed and highly recommend this book. Suitable for all from beginners to more experience fermenters.

Not tried any of the recipes yet,but being a good advert for the health benefits of kefir......The last 6mths have been the healthiest and most migraine free of my life,I am gathering the kit together so that I can expand my intake of fermented foods. Only thing I would have liked to see was a section on sourdough. One word of warning though,this being an australian book means some ingreds may not be widely available. A good starting point to get you started,you may need to find another book to look deeper into the medical benefits.

Well written, good pictures, just need to have time to make some.

A great book with lots of information and recipes for fermented foods. also many interesting facts and stories.

Bought as a present for a fermenting-mad friend who loves it and recommends it.

a gift for my daughter who was delighted.

Nice

For me at least, this was an amateurish load of waffle. The imprecision of the recipes and general information just shows up that the author isn't yet sufficiently expert in her field to have written this book. It reads like a collection of blogs. If you're familiar with food blogs, you'll recognise the writing here. It's fluffy and imprecise, filled with irrelevant anecdotes and the obligatory references to what the authors kids like or her husbands favourite dishes. And then when it comes to recipes (eventually) they are so vague that you may really wonder why you bought the book. The imprecision of the recipes is the reason for 1 star instead of two. At one point the author writes that she isn't good with accuracy and says just play around to get it right. How about this - if you're charging us good money for a book, you spend the time working out the quantities - that's literally what we're paying for. There's a feel of deliberate vagueness which often gives the impression that she doesn't really know what she's talking about.

Great, filled with practical tips & knowledge from experience.

This is an excellent book telling everything about preserving good food in the best way possible. There are helpful pictures and it is written in a way that is easily understood. The recipes are fabulous and I make them often. This is my new 'go to' recipe book.

Pic is of the book I rented from the library, but the one I bought is in perfect shape

Sadly all the book I got send by them were damage at the edges. The book is supposed to be a present so I wanted it to look brand new, but the edges were always white and broke.

A ripper Australian guide to fermented foods and drink. Well written using easy to understand language. Personal side notes indicate that the recipes and suggestions have been well practised. This booked is not a flimsy reference to fermented food but a 223 paged master reference to producing your own fermented vegetables, drinks, milk & dairy and condiments & dressing, plus a superb added section on fermented food of Japan.