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Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen Flexibound – 15 Jul 2012

4.8 out of 5 stars 20 customer reviews

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Product details

  • Flexibound: 176 pages
  • Publisher: Quarry Books (15 July 2012)
  • Language: English
  • ISBN-10: 1592537847
  • ISBN-13: 978-1592537846
  • Product Dimensions: 20.7 x 1.6 x 26 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 73,890 in Books (See Top 100 in Books)

Product Description

About the Author

Alex Lewin is a Massachusetts-based health strategist who specializes in fermented foods. He has studied cooking at the Professional Chef’s Program at the Cambridge School of Culinary Arts and nutrition at the Institute for Integrative Nutrition. He has been featured for this work in publications including Harvard Magazine, Edible Boston, Stuff Magazine, and on public radio.


Customer Reviews

4.8 out of 5 stars
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Top Customer Reviews

Format: Flexibound Verified Purchase
When I looked around for books on food fermentation I found a great choice and great reviews and no reviews for this title. However, after having a look inside I purchased Alex Lewin's book and I read it cover to cover in a few days. I found it clear to understand, concise, and yet full of answers to the possible questions which a beginner might wish to ask. The book design was also pleasing and modern, the photographs informative and the instructions laid in an intelligent manner.

Within three days I was able to make my first sauerkrauts and then kimchi. I will be using the book over and over as a reference and I recommend to anyone who wishes to get started with cultured food. The smart and modern graphics make it a good gift for your loved ones, too!

After experimenting with cultured foods I went on to try sourdough starters, and thanks to the background acquired with this book I felt confident in my new adventure.

Thanks Mr. Lewin!
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Format: Flexibound Verified Purchase
Fantastic guide for a beginner to fermenting like myself. I love the colour photographs which provide supplementary visual representation how to proceed and what equipment one needs. A more user friendly book on fermenting I have yet to find.
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Format: Kindle Edition Verified Purchase
A great deal of time is spent discussing how to chop vegetables with an excess of photos of chopping, slicing, and food processors that add nothing to the learning experience. Less time is spent discussing the how-to of fermentation and that can be somewhat vague. For example the section on sauerkraut, on which we are supposed to build our fermentation skills, has 6 steps on how to chop a cabbage (7 if you count the one that suggests a food processor) and then 4 on the fermentation preparation that I, and probably you, are buying the book for. Suddenly it gets vague or ambiguous, telling us to "push down hard ... so that the liquid rises above the top of the cabbage". What liquid? Where did this liquid come from? How much liquid? Is this the liquid we squeezed out of the cabbage? It didn't tell us to retain it, but nor did it say to discard it. Or is it the filtered water we have been advised to use in the previous chapter? This is then followed by instructions for cutting a bell pepper.

I was very disappointed in this book, particularly given it is not cheap, and was left with more questions than answers
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Format: Flexibound
Great book, with very good explanations and step be step instructions. Great coloured photos to show you each step and truthfuly what the fermented products look like. I am new to fermentation and with this idiot proof book, I have made some great fermented vegetables.
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Format: Kindle Edition Verified Purchase
Has everything I was looking for - it's easy to read, has complete and accurate instructions, explains a bit about the history and science of fermentation and, best of all, it works - I have two pots of sauerkraut and one of preserved lemons on my countertop as we speak!
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Format: Flexibound Verified Purchase
As I bought a crock, I needed some pointers to get me going, so I needed a book. It was the right choice as it is packed with tips and recipes for deliciously healthy goodies. If you are a novice in fermentation, as I am, this book is a great choice.
Very happy with it.

Thank you.
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Format: Flexibound Verified Purchase
I love this inspirational book - the pictures give you a great feel for what is required and I have successfully fermented foods and I am looking forward to more great fermenting fun!
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Format: Flexibound Verified Purchase
This is a good, basic introduction to fermenting foods. I had tried to get the information from the internet, but too often it was contradictory. This author not only makes it clear what to do, he has the scientific knowledge to explain why. I've successfully made kefir, water kefir and the best yogurt we've ever had. You cannot take chances with food safety, but I felt very safe in following the instructions in this book.
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