Chelsea Green Publishing Company Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

The author writes in a way where even thought you know he is very experienced, he comes down to a beginner level and makes fermentation exciting to try instead of intimidating. I’ve always loved foraging and had dipped my toes in fermentation (kombucha and sauerkraut) but this gave me the tools I needed to take it further!

It's got some interesting recipes/concepts, I just wish it was more readily apparent that this is truly a book for BEGINNERS. It's for people who have never fermented anything, and they'd like to ferment some wild ingredients.I was expecting some interesting combos using unique gathered ingredients, along with some blurbs about how to find interesting things to eat near you, but all I really got were how to ferment some of the most commonly gathered ingredients, and very simple recipes to use them.A big draw of the book as well is the plant cheeses - those indeed are interesting - but do not make much use of the "wildcrafting" other than the toppings/flavourings. Even then, not too much. Overall I was disappointed, but if you're a beginner looking for a simple book with some foraged ingredients thrown in, you might be interested. Personally I'd just buy a more in-depth book and sub in some forage-ables.

Given as a gift, very pleased with it.

Libro bellissimo ed entusiasmante ma secondo me non adatto a chi inizia a raccogliere. Inoltre nel libro si menzionano zone di raccolta troppo diverse da quelle di molti, con piante che quindi non si trovano

Fascinada con este libro, un gran guía de fermentos y amo el enfoque con insumos silvestres.Super recomendable.