Lisa Counter Culture Pickles and Other WellBred Foods Lisa Herndon 9780985840808 Books
Download As PDF : Lisa Counter Culture Pickles and Other WellBred Foods Lisa Herndon 9780985840808 Books
This is a comprehensive guide covering fermentation (with anaerobic-specific recipes) AND a wide array of nutrient-dense companion foods that make up a healthy diet. All the recipes are gluten free. Information on sourcing your best bets for real food as well as detailed, traditional recipes covering everything from bone broth, salads, meat, eggs, seafood, veggies, dehydrator to treats. This is a collection of my best tried and true recipes.
This is a conveniently sized, spiral-bound 6 inch by 9 inch softcover book that lies flats while you brew up your next ferment. This book will save you money. No more wasted failed ferments. Make you own real foods with probiotics and correctly balanced vitamins, minerals and enzymes and see your supplement needs quickly decrease!
You can't compete with real living food when compared to processed (even minimally) probiotics. Who knows if the probiotics supplements are even still alive? Were they shipped under refrigeration? Are they just sitting there at room temperature in your home? I bet there isn't much life left in them....Make you own and feel assured that you are getting those good bugs where they need to go.
The focus is on anaerobic fermentation. These recipes will work with any truly airtight anaerobic jar system (except for kombucha). Each recipe provides a clear explanation of temperature, duration, salinity, and technique recommendations, as well as an extended Frequently Asked Questions (FAQs) section as appropriate for each type of ferment.
Traditional Cooking for the Modern Kitchen
Step-by-Step Anaerobic Instruction for Digestion-Healing Probiotics
Safe and Scientific Techniques (No More Wasted, Failed Ferments)
Delicious Nutrient-Dense Real Foods (Bone Broth, Seafood, Meat, Veggies and More)
Gluten Free and Paleo Friendly
Probiotic JarTM Specific Recipes
Food, Equipment & Resource Guides
Lisa Counter Culture Pickles and Other WellBred Foods Lisa Herndon 9780985840808 Books
Lisa has done a fair job of assembling her favourite recipes into a generally usable form. Spiral bound with slick heavy weight paper, this is easy to use in the kitchen. Where it fails is in its details - missing for the most part - and incomplete in other cases. The sauerkraut recipe for example - mixed US measures (cabbage) and metric measures (salt) leaves me with having to scramble back and forth. (This wouldn't be so bad if she hadn't declared up front that she would be using metric measures all the way through.) The instructions have me filling the fermentation container with brine to cover the cabbage - but, wait - what concentration should I be using - 2% or 10%. I could overlook this if she had cabbage in her brine chart - I had to go online to other sources to find that a 2% concentration would work. After the positive interviews on the video Paleo circuit, I expected something special. What I got was a way overpriced ($36.99) half-fermented collection of her favourite recipes (scrambled egg / boiled egg recipes, anyone?) (I wish I were kidding - see pg. 88 -89). Save your money and take a little time on the web - you can find complete recipes and instructions there. But like I said, the paper is nice.Product details
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Tags : Lisa's Counter Culture: Pickles and Other Well-Bred Foods [Lisa Herndon] on Amazon.com. *FREE* shipping on qualifying offers. This is a comprehensive guide covering fermentation (with anaerobic-specific recipes) AND a wide array of nutrient-dense companion foods that make up a healthy diet. All the recipes are gluten free. Information on sourcing your best bets for real food as well as detailed,Lisa Herndon,Lisa's Counter Culture: Pickles and Other Well-Bred Foods,LCC Publishing,098584082X,Cooking, Food & Wine - Cooking
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Lisa Counter Culture Pickles and Other WellBred Foods Lisa Herndon 9780985840808 Books Reviews
This is my go-to guide for all things lactofermentation. After failed attempts at making crisp, effervescent sauerkraut and kimchee, I bought this book plus Probiotic Jars and Jar kits from Lisa and started doing this properly What a difference that all made! We are on the GAPS diet to heal and seal our leaky guts. We eat ferments 1-3 times a day. With Lisa's instructions I get crunchy kraut and kimchee every time without the worry of opening a big jar of subpar ferment after 12 weeks. Sometimes we can't wait that long, and it still tastes great. If we run out before the 12 weeks, we'll buy Bubbies or Farmhouse Culture, and even these commercial products aren't as tasty as our homemade stuff. For us, great tasting ferments that have properly gone through 12 weeks of fermentation is a must. I can make 5-day old sauerkraut in a Ball jar using info on the internet. But spending money on Lisa's book is an investment with many returns for my family's health. This summer I've ventured out of cabbage ferments, along with water and milk kefirs, and experimented with other veggies. One of my sons love fermented green tomatoes, and my husband enjoys the fermented garlic. At this point, I need another fridge just to hold all my Probiotic Jars.
Lisa also can be easily reached via email. She will answer any questions you have. Very knowledgeable, very approachable. Thanks, Lisa!
Fermenting foods is an art as well as a science, and Lisa Herndon really helped take the uncertainty out of the process for me. We eat fermented foods daily now, and our health has improved as a result!
I love the recipies! But I thought the whole book was about fermentation. There were other non-fermenting recipies too, which I'm not interested.
Great recipes
I bought this book on the high recommendations of a few people. I was hoping this book would be comparable to Nourishing Traditions, Practical Paleo or GAPS based on the price tag. I was highly disappointed when it came in the mail and was very thin. I thought it would be about three times the size based on the price. Some of the reviews talk about pictures and other than the pictures for each of the headers/sections, there aren't any other pictures...which for someone that is very visual when cooking, is also disappointing.
I do really appreciate the information on lactofermentation but other than that, I think this book is way overpriced. I would possibly pay around $20 total including shipping but definitely not the $40 with shipping that I paid.
I appreciate Lisa's work and time. I think the price needs to be adjusted as well as the book better proofed for spelling mistakes. With these two changes, I think it could help the sales grow.
There are some areas that lack some detail; fortunately Lisa can be emailed to get clarification. Not all authors can do that.
Great book with lots of great recipes. If you notify the author on her website that you purchased the book, you can download a pdf copy (with a code she provides) for your computer. It does have typos here and there - which can be a distraction or even a pet peeve for some (I get distracted by them but it's not the end of the world). Looking beyond that, it is an otherwise very helpful resource and worth it particularly if you are using a jar like the ones in her recipes.
Lisa has done a fair job of assembling her favourite recipes into a generally usable form. Spiral bound with slick heavy weight paper, this is easy to use in the kitchen. Where it fails is in its details - missing for the most part - and incomplete in other cases. The sauerkraut recipe for example - mixed US measures (cabbage) and metric measures (salt) leaves me with having to scramble back and forth. (This wouldn't be so bad if she hadn't declared up front that she would be using metric measures all the way through.) The instructions have me filling the fermentation container with brine to cover the cabbage - but, wait - what concentration should I be using - 2% or 10%. I could overlook this if she had cabbage in her brine chart - I had to go online to other sources to find that a 2% concentration would work. After the positive interviews on the video Paleo circuit, I expected something special. What I got was a way overpriced ($36.99) half-fermented collection of her favourite recipes (scrambled egg / boiled egg recipes, anyone?) (I wish I were kidding - see pg. 88 -89). Save your money and take a little time on the web - you can find complete recipes and instructions there. But like I said, the paper is nice.
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