Koncocoo

Best Vegan Cooking

Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
Beloved byGwyneth Paltrow ('This might be my favorite thing ever') and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Yeah, plenty of blogs and cookbooks preach about how to eat more kale, whyginger fights inflammation, and how to cook with microgreens andnettles. Intheir first cookbook, they're throwing down more than 100 recipes fortheir best-loved meals, snacks and sides for beginning cooks to homechefs.
Reviews
"I live in Portland, the mecca of all things vegan, and my non-vegan friends have been clawing at my door to eat these recipes instead of eating out. I wish they had prep and cook times listed for recipes, but I have to read the recipe and make an educated guess. The food is delicious, the tone is funny, and I have been talking it up to my friends."
"Most of the reviews ive read before purchasing this book are mostly people complaining about the cursing, that they didn't know it was vegan and that the ingredients are too "fancy". UHM, it isn't literally them supporting thugs.. its like a metaphor.. they are thugs in the kitchen, they toughen you up and motivate you in almost a boot camp sort of way. therefore they're they thugs in the kitchen telling you how to get that sh*t right.. Now as for the fancy ingredient complain.. one guy said smoked paprika was too fancy and hard to find... which is not.. at all.. it should be a staple in any cooks spice rack.. Aminos might be hard to find but i seen those even in low level market places and farmers markets or nurserys or co-ops.. health stores, nutritionists or a damn WHOLE FOODS! with all the gmo and crazy processes they're doing lately its surprising people aren't paying attention to minor details like that and then they complain about it like if the author set them up...*sigh*. Now for my honest review; first Id like to say im Hispanic and raised with ethnic foods. I'm trying to establish a routine where the most used items are already cutup and stored somehow for easy access.. perhaps when i do a week food prep. you don't miss the meat at all... i do wish there were more recipes and more versatile breakfast ideas with more fruit but its still a good way to kick-start a detox or life style.. it weans you and really does motivate you if you don't mind the potty mouth. Their sweet potatoes fried rice is also yummy and they have this peanut dipping sauce yum! Some recipes i feel are missing something but maybe thats just my habits and culture that are used to different sides a big slab of meat."
"Love love love this cook book."
"It's worth every penny if you follow a plant based diet, are thinking about following a plant based diet, or just want a fun, delicious cookbook to add variety to you meals. I've been plant based for about one year now, and I don't crave cheese or any animal products, but every now and then I do like to experiment with some old favorites, like lasagna. Really, mad props to all your hard work, it has made my life a whole lot easier and tastier..."
"No reason to throw a cuss word after every word."
"If you are not offended by a little (okay, a lot) of cussing, and you like vegan food, this book is for you!"
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Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
#1 New York Times Bestseller Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur 's Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Thug Kitchen lives in the real world. So, Thug Kitchen, good luck, and keep doing what you're doing.” ― Jamie Oliver The Thug Kitchen crew is an LA-based duo.
Reviews
"I live in Portland, the mecca of all things vegan, and my non-vegan friends have been clawing at my door to eat these recipes instead of eating out. I wish they had prep and cook times listed for recipes, but I have to read the recipe and make an educated guess. The food is delicious, the tone is funny, and I have been talking it up to my friends."
"Most of the reviews ive read before purchasing this book are mostly people complaining about the cursing, that they didn't know it was vegan and that the ingredients are too "fancy". UHM, it isn't literally them supporting thugs.. its like a metaphor.. they are thugs in the kitchen, they toughen you up and motivate you in almost a boot camp sort of way. therefore they're they thugs in the kitchen telling you how to get that sh*t right.. Now as for the fancy ingredient complain.. one guy said smoked paprika was too fancy and hard to find... which is not.. at all.. it should be a staple in any cooks spice rack.. Aminos might be hard to find but i seen those even in low level market places and farmers markets or nurserys or co-ops.. health stores, nutritionists or a damn WHOLE FOODS! with all the gmo and crazy processes they're doing lately its surprising people aren't paying attention to minor details like that and then they complain about it like if the author set them up...*sigh*. Now for my honest review; first Id like to say im Hispanic and raised with ethnic foods. I'm trying to establish a routine where the most used items are already cutup and stored somehow for easy access.. perhaps when i do a week food prep. you don't miss the meat at all... i do wish there were more recipes and more versatile breakfast ideas with more fruit but its still a good way to kick-start a detox or life style.. it weans you and really does motivate you if you don't mind the potty mouth. Their sweet potatoes fried rice is also yummy and they have this peanut dipping sauce yum! Some recipes i feel are missing something but maybe thats just my habits and culture that are used to different sides a big slab of meat."
"Love love love this cook book."
"It's worth every penny if you follow a plant based diet, are thinking about following a plant based diet, or just want a fun, delicious cookbook to add variety to you meals. I've been plant based for about one year now, and I don't crave cheese or any animal products, but every now and then I do like to experiment with some old favorites, like lasagna. Really, mad props to all your hard work, it has made my life a whole lot easier and tastier..."
"No reason to throw a cuss word after every word."
"If you are not offended by a little (okay, a lot) of cussing, and you like vegan food, this book is for you!"
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The Skinnytaste Cookbook: Light on Calories, Big on Flavor
It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent.
Reviews
"At the time I bought this, I'd heard nothing about it. So many of us are on special diets or have to entertain for a family member or guest who is and pull something together--whether that be gluten-free, vegetarian, something for a family who works during the day and needs crockpot meals, something for a family who works all the time and only wants to cook on weekends and then freeze the meals... this book took that all into account. That took some time, but boy is it handy, even if you yourself only use it occassionally. I have had a few cookbooks that actually made me turned off to the meal due to the grey lighting or even ones I knew were fake like a slow cooker photo of mac and cheese that showed it browned on top (that does not occur in a slow cooker). These are truly restaurant quality meals, that are obviously tested and tried and perfected. Some authors will not do this unless the company pays them to use their name in the book. Examples: TUSCAN PANZANELLA SALAD WITH GRILLED GARLIC BREAD. SUMMER LOBSTER ROLLS. MONGOLIAN BEEF AND BROCCOLI. FRENCH BREAD PIZZA SUPREME. TERIYAKI GLAZED STUFFED PORK CHOPS WITH PINEAPPLE SALSA. ROAST BEEF SANDWICHES WITH CREAMY HORSERADISH SPREAD. CHICKPEA AND POTATO CURRY. SPICY BLACKBEAN BURGERS WITH CHIPOTLE MAYO. PEAR AND BRIE GRILLED CHEESE. STEAK SANDWICHES. BLACK BEAN BURRITO BOWLS. CILANTRO LIME SHRIMP. CHEESY BAKED PANNE WITH EGGPLANT. SILKY CHOCOLATE CREAM PIE. LOADED NACHO POTATO SKINS. ITALIAN SAUSAGE WITH PEPPERS AND ONION. WARM APPLE PIE CRUMBLE. GUMBOS, STIR FRIES, MAIN DISH SALADS, MEATLESS MAIN DISH CHAPTERS. SHRIMP AND GRITS. COCONUT PANNA COTTA WITH RASPBERRIES. DOUBLE CHOCOLATE CHUNK WALNUT COOKIES. WINTER POTATO, KALE AND SAUSAGE FRITTATA. THAI COCONUT MUSSELS. C ROLLATINI STUFFED WITH ZUCCHINI AND MUSHROOMS. LASAGNA (ZUCCHINI STRIPS ARE USED RATHER THAN PASTA AND I SWEAR YOU WON'T KNOW THE DIFFERENCE!). Whether you never eat red meat, eat only white meat, eat only seafood, eat no animal protein...or switch it up all the time, you can easily find a chapter on whatever suits your fancy or your mood that day."
"This book cooks with great ingredients which makes the meals taste really good while if you follow the portion sizes, you will lose weight."
"I first fell in love with Gina's recipes on her blog, so when I saw this book I knew I had to have it."
"I have loved each and every recipe I've made from this book and they are all sure to become staples."
"I am IN LOVE with this cook book - it's very simple to follow the recipes, and what I love the most is that it has the calorie chart right there for me to see."
"All of Gina's recipes always turn out!"
"I've long enjoyed the author's blog so when the book was released it quickly became one of my go to gifts for Christmas 2014. For me it was worth gifting to friends because the book has a good range of recipes that taste more indulgent than they actually are and that consistently work."
"This is one of the best cookbooks I have in my collection and believe me I have a huge collection.I would suggest it if you want something a little bit different but still very healthy and fun to make."
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Best Cookbooks, Food & Wine

Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
Beloved byGwyneth Paltrow ('This might be my favorite thing ever') and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Yeah, plenty of blogs and cookbooks preach about how to eat more kale, whyginger fights inflammation, and how to cook with microgreens andnettles. Intheir first cookbook, they're throwing down more than 100 recipes fortheir best-loved meals, snacks and sides for beginning cooks to homechefs. “Dear reader, I love Thug Kitchen's cooking.
Reviews
"I live in Portland, the mecca of all things vegan, and my non-vegan friends have been clawing at my door to eat these recipes instead of eating out. I wish they had prep and cook times listed for recipes, but I have to read the recipe and make an educated guess. The food is delicious, the tone is funny, and I have been talking it up to my friends."
"Most of the reviews ive read before purchasing this book are mostly people complaining about the cursing, that they didn't know it was vegan and that the ingredients are too "fancy". UHM, it isn't literally them supporting thugs.. its like a metaphor.. they are thugs in the kitchen, they toughen you up and motivate you in almost a boot camp sort of way. therefore they're they thugs in the kitchen telling you how to get that sh*t right.. Now as for the fancy ingredient complain.. one guy said smoked paprika was too fancy and hard to find... which is not.. at all.. it should be a staple in any cooks spice rack.. Aminos might be hard to find but i seen those even in low level market places and farmers markets or nurserys or co-ops.. health stores, nutritionists or a damn WHOLE FOODS! with all the gmo and crazy processes they're doing lately its surprising people aren't paying attention to minor details like that and then they complain about it like if the author set them up...*sigh*. Now for my honest review; first Id like to say im Hispanic and raised with ethnic foods. I'm trying to establish a routine where the most used items are already cutup and stored somehow for easy access.. perhaps when i do a week food prep. you don't miss the meat at all... i do wish there were more recipes and more versatile breakfast ideas with more fruit but its still a good way to kick-start a detox or life style.. it weans you and really does motivate you if you don't mind the potty mouth. Their sweet potatoes fried rice is also yummy and they have this peanut dipping sauce yum! Some recipes i feel are missing something but maybe thats just my habits and culture that are used to different sides a big slab of meat."
"Love love love this cook book."
"It's worth every penny if you follow a plant based diet, are thinking about following a plant based diet, or just want a fun, delicious cookbook to add variety to you meals. I've been plant based for about one year now, and I don't crave cheese or any animal products, but every now and then I do like to experiment with some old favorites, like lasagna. Really, mad props to all your hard work, it has made my life a whole lot easier and tastier..."
"They include tons of extra info besides recipes, like what these ingredients you may never have heard of before going Vegan are, and where at in the store you can find them."
Find Best Price at Amazon

Best Vegan & Vegetarian Cooking

Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
#1 New York Times Bestseller Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur 's Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Thug Kitchen lives in the real world. So, Thug Kitchen, good luck, and keep doing what you're doing.” ― Jamie Oliver The Thug Kitchen crew is an LA-based duo.
Reviews
"I live in Portland, the mecca of all things vegan, and my non-vegan friends have been clawing at my door to eat these recipes instead of eating out. I wish they had prep and cook times listed for recipes, but I have to read the recipe and make an educated guess. The food is delicious, the tone is funny, and I have been talking it up to my friends."
"Most of the reviews ive read before purchasing this book are mostly people complaining about the cursing, that they didn't know it was vegan and that the ingredients are too "fancy". UHM, it isn't literally them supporting thugs.. its like a metaphor.. they are thugs in the kitchen, they toughen you up and motivate you in almost a boot camp sort of way. therefore they're they thugs in the kitchen telling you how to get that sh*t right.. Now as for the fancy ingredient complain.. one guy said smoked paprika was too fancy and hard to find... which is not.. at all.. it should be a staple in any cooks spice rack.. Aminos might be hard to find but i seen those even in low level market places and farmers markets or nurserys or co-ops.. health stores, nutritionists or a damn WHOLE FOODS! with all the gmo and crazy processes they're doing lately its surprising people aren't paying attention to minor details like that and then they complain about it like if the author set them up...*sigh*. Now for my honest review; first Id like to say im Hispanic and raised with ethnic foods. I'm trying to establish a routine where the most used items are already cutup and stored somehow for easy access.. perhaps when i do a week food prep. you don't miss the meat at all... i do wish there were more recipes and more versatile breakfast ideas with more fruit but its still a good way to kick-start a detox or life style.. it weans you and really does motivate you if you don't mind the potty mouth. Their sweet potatoes fried rice is also yummy and they have this peanut dipping sauce yum! Some recipes i feel are missing something but maybe thats just my habits and culture that are used to different sides a big slab of meat."
"Love love love this cook book."
"It's worth every penny if you follow a plant based diet, are thinking about following a plant based diet, or just want a fun, delicious cookbook to add variety to you meals. I've been plant based for about one year now, and I don't crave cheese or any animal products, but every now and then I do like to experiment with some old favorites, like lasagna. Really, mad props to all your hard work, it has made my life a whole lot easier and tastier..."
"They include tons of extra info besides recipes, like what these ingredients you may never have heard of before going Vegan are, and where at in the store you can find them."
Find Best Price at Amazon

Best Prime Reading

Harry Potter and the Sorcerer's Stone
Then, on Harry's eleventh birthday, a great beetle-eyed giant of a man called Rubeus Hagrid bursts in with some astonishing news: Harry Potter is a wizard, and he has a place at Hogwarts School of Witchcraft and Wizardry. He is left only with a lightning-bolt scar on his forehead, curiously refined sensibilities, and a host of mysterious powers to remind him that he's quite, yes, altogether different from his aunt, uncle, and spoiled, piglike cousin Dudley. Of course, Uncle Vernon yells most unpleasantly, "I AM NOT PAYING FOR SOME CRACKPOT OLD FOOL TO TEACH HIM MAGIC TRICKS!" So far it has won the National Book Award, the Smarties Prize, the Children's Book Award, and is short-listed for the Carnegie Medal, the U.K. version of the Newbery Medal. After 11 years of disregard and neglect at the hands of his aunt, uncle and their swinish son Dudley, Harry suddenly receives a visit from a giant named Hagrid, who informs Harry that his mother and father were a witch and a wizard, and that he is to attend Hogwarts School of Witchcraft and Wizardry himself.
Reviews
"SPECIAL NOTE: For U.S. customers purchasing the illustrated edition of Harry Potter and the Sorcerer's Stone, you will notice the text has NOT been converted to the "Americanized" version of the original U.S. releases (with the exception of changing all "Philosopher's Stone" mentions to "Sorcerer's Stone"). Good or bad is naturally for each reader to decide--just know, if you plan to read the books while listening to Jim Dale's audiobooks, you'll notice a few superficial differences. The quality of this new illustrated edition is phenomenal. All chapter intros are illustrated."
"IMPORTANT: For U.S. customers purchasing the illustrated edition of Harry Potter and the Chamber of Secrets, you will notice the text has NOT been converted to the "Americanized" version of the original U.S. releases. This difference isn't as prominent or noticeable as it was with Harry Potter and the Sorcerer's/Philosopher's Stone, but still something to keep in mind. Also, to answer a question that has come up quite a bit, this is the FULL BOOK and not an abridged or shortened version. Underneath the book jacket, the novel is bound in a sturdy orange hardback with green lettering on the spine."
"I was ravenous to get my hands on my copy as soon as it was delivered this morning, but was quickly disappointed. But when I took a close look at my dust jacket, I was extremely upset to find that the gold foil lettering for "Harry Potter" had been rubbed away and destroyed completely in some places leaving ugly, black matte in its place-- pock marking the otherwise handsome gold lettering. Needless to say I'm in awe how Bloomsbury has managed to put together such an incredible project, with JK Rowling's remarkable literature and Jim Kay's otherworldly illustrations-- and allowed it to be put together in a low quality binding! Not all alone in a box... Update (October 9th): I have finally received my new book and it was in much, much better condition. The cover and spine were tight, intact and falling apart from the binding like my original copy."
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Best Cookbooks, Food & Wine

Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
#1 New York Times Bestseller Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur 's Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Thug Kitchen lives in the real world. So, Thug Kitchen, good luck, and keep doing what you're doing.” ― Jamie Oliver The Thug Kitchen crew is an LA-based duo.
Reviews
"I live in Portland, the mecca of all things vegan, and my non-vegan friends have been clawing at my door to eat these recipes instead of eating out. I wish they had prep and cook times listed for recipes, but I have to read the recipe and make an educated guess. The food is delicious, the tone is funny, and I have been talking it up to my friends."
"Most of the reviews ive read before purchasing this book are mostly people complaining about the cursing, that they didn't know it was vegan and that the ingredients are too "fancy". UHM, it isn't literally them supporting thugs.. its like a metaphor.. they are thugs in the kitchen, they toughen you up and motivate you in almost a boot camp sort of way. therefore they're they thugs in the kitchen telling you how to get that sh*t right.. Now as for the fancy ingredient complain.. one guy said smoked paprika was too fancy and hard to find... which is not.. at all.. it should be a staple in any cooks spice rack.. Aminos might be hard to find but i seen those even in low level market places and farmers markets or nurserys or co-ops.. health stores, nutritionists or a damn WHOLE FOODS! with all the gmo and crazy processes they're doing lately its surprising people aren't paying attention to minor details like that and then they complain about it like if the author set them up...*sigh*. Now for my honest review; first Id like to say im Hispanic and raised with ethnic foods. I'm trying to establish a routine where the most used items are already cutup and stored somehow for easy access.. perhaps when i do a week food prep. you don't miss the meat at all... i do wish there were more recipes and more versatile breakfast ideas with more fruit but its still a good way to kick-start a detox or life style.. it weans you and really does motivate you if you don't mind the potty mouth. Their sweet potatoes fried rice is also yummy and they have this peanut dipping sauce yum! Some recipes i feel are missing something but maybe thats just my habits and culture that are used to different sides a big slab of meat."
"Love love love this cook book."
"It's worth every penny if you follow a plant based diet, are thinking about following a plant based diet, or just want a fun, delicious cookbook to add variety to you meals. I've been plant based for about one year now, and I don't crave cheese or any animal products, but every now and then I do like to experiment with some old favorites, like lasagna. Really, mad props to all your hard work, it has made my life a whole lot easier and tastier..."
"No reason to throw a cuss word after every word."
"They include tons of extra info besides recipes, like what these ingredients you may never have heard of before going Vegan are, and where at in the store you can find them."
Find Best Price at Amazon

Best Burger & Sandwich Recipes

The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
-Whole Wheat Bread. -Gluten Free Bread. -Sourdough Bread. -Nut Bread. -Cheese Bread. -Pizza and Focaccia. -Coffee Cakes and Sweet Roll. -Chocolate Bread.
Reviews
"She was able to adapt these recipes to use with any bread machine and if you follow her instructions to the letter these breads turn out perfect and absolutely delicious ."
"I am new to bread making so this is why I wish it was a little more specific to bread machines."
"I have had it for about a month, bought it at the same time as I bought my very first bread-making machine, and so far every recipe I've made has turned out great!"
"Very simple recipes for our bread machine."
"I've tried multiple recipes from this book with tasty results and look forward to trying more of them."
"Using the exact (measured by scale) measurements of ingredients resulted in a dough that was like thick pancake batter, rather than the dough ball I usually have. So, always check your dough while it is mixing/kneeding to make sure you aren't too wet or too dry."
"One thing I don't like about the book is that many of the recipes in the Whole Grain chapter aren't 100% whole grain - a few of them even contain only a small amount of whole grain flour. Despite the few things I don't like about this book, I feel that the information is so helpful that once I've tried a few more recipes and experimented a bit, I'll be able to adjust recipes successfully and maybe create my own."
"Looks to be a great book, hopefully my wife will love it as a Christmas gift."
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Best Vegetarian Cooking

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. "Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankind's first biotechnology and earth's first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk--even fish and meat--are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer." --Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of Ancient Wine and Uncorking the Past. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation." It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."
Reviews
"I really appreciate that he does so - it allows me to go back and check for new, updated research and expand my reading. He adamantly does not claim fermented foods area a panacea and is skeptical of some of the touted benefits of various foods (kombucha as a cure for diabetes, for example). He argues, quite successfully, that fermented foods have their place in a well balanced, healthy, diet and provides the studies, traditions, and first-hand knowledge that demonstrates why."
"You don't need to have read Katz' other work, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, to understand, appreciate, and use this book - it stands alone. As Michael Pollan states in the well-written foreword, this is not one of those cookbooks you buy for the nice pictures and keep on your coffee table. The first 67 pages are devoted entirely to the beginner, focusing not on specific recipes but on answering the inevitable questions: "WHY would I want to ferment food? Many of us are experimenters at heart, and fermentation is the perfect mix of art and science to tap into this nature and inspire all kinds of crazy projects. (Surprise: Katz doesn't buy into corn ethanol biofuels). While this is by no means a biology textbook, the scientific content is much improved over Wild Fermentation. Katz is not a formally-trained scientist, but he does not shy away from technical details when they are helpful for understanding, and he shows respect for the scientific method and its results. While some of my more imaginative fermentation adventures have yielded delicious results, a few have been downright terrible (yep, ate them anyway!). If you have some problem with the fact that Katz has HIV (he states this outright in the new book, and includes a sidebar about how fermented foods may be helpful but they are not a disease cure), do the rest of us a favor and keep it to yourself."
"For health reasons (we're not getting any younger) we started taking an active interest in food - both the quality of the food and the preparation practices. It was during that time I started hearing more and more about the benefits of fermentation of other foods - but frankly, not having grown up around anything remotely related to food preparation, I had no idea what was/wasn't fermented. I then bought the book and video set and several other books on fermentation...in fact, by this point, I probably own most of the major books about fermentation. The information expands upon the understanding of fermentation in a dramatic way. Now, if you are just wanting an introduction to fermentation with a few quick and easy recipes' and examples, the older books by Katz are probably still your best choice. Existing fermentation fans will ABSOLUTELY want to purchase this new book for the expanded knowledge, information and insight."
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