Recently I began making Almond milk, and some form of almond cheese with the leftovers as my part of trying to reduce my waste contribution. I am not making much of headway but I am always on the lookout for new things to do. Since I am finally experimenting, this book came at the right time!
I was so excited by the simple instructions provided in the book, I ordered my own copy on Book Depository (*affiliate link) and I thought I would wait to post the review till I actually make one item in the book and probably accompany the review with it. I understand the complication in ‘reviewing’ a cookbook. Does just the idea suffice or is the confirmation of the taste when following the given instructions critical to the review? With this book, the reasoning felt clear. Even if my finished products do not look as great as the ones in the book, the accompanying detail and the information that go hand-in-hand with the recipes are fascinating. It was worth just reading it in its entirety just to broaden my own horizon. There are more ferments mentioned in this book than I knew existed! The people who put this book together are heavily invested in this lifestyle and it shows in the curation of the collection.
I am waiting till the end of August to get back home where my copy is presumably waiting for me and dabble in the few that I can start off with, without cultures required. I highly recommend giving this a read if you are even slightly curious about this world.
I received an ARC thanks to NetGalley and the publishers but the review is completely based on my own reading experience.
2 thoughts on “Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten K. Shockey; Christopher Shockey”
This sounds super interesting and I’m so impressed that you’re making your own almond milk and cheese! I would love to try that.
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It’s surprisingly simple! 😄 Would work for the busiest of people
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