Two books about Real Food

by kath_red on December 12, 2012

in Books, Food

Greenhorns: 50 Dispatches from the New Farmers’ Movement edited by Paula Manalo, Severine von Tscharner Fleming, Zoe Ida Bradbury. Storey Publishing (May 8, 2012).

Greenhorns is a series of essays written by beginner farmers ‘for the benefit of other beginner farmers’. Inspiring, sad, funny, interesting and quirky stories written by ordinary, sometimes naive, but always motivated, newbies to the farming life. You’ll laugh and cry right alongside these folks as they blunder their way through their early farming venture and maybe you’ll be inspired to give this life a go too!

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin. Quarry Books (July 1, 2012).

Real food fermentation author, Alex Lewin, is realistic and visionary about food at the same time. In the ‘know your ingredients’ chapter he discusses where and how to find ‘real food’, he is not fanatical about using organic produce over other produce, he instead advocates a more realistic approach of trying as best you can to get the best produce that is available to you. And as a huge fan of Sandor Katz (author of Wild Fermentation and The Art of Fermentation) he doesn’t try to replicate the recipes from those books, instead he adds to them — giving detailed instructions about certain areas he is passionate about and providing incredibly good how-to photographs to go alongside.

The recipes — quite a lot of space is given over to sauerkraut in all its manifestations, there is a good chapter on fermented dairy (buttermilk yoghurt etc), fermented condiments have some space (chutneys and preserved lemons), beverages (apple cider, kombucha and ginger ale), and finally fermented meats are mentioned (salami). This book is by no means extensive it its range of subjects – rather the areas that he is passionate about is deep and detailed.

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