Kirsten K. Shockey

Very in-depth walk through of the Cidermaking process, with enough personal story to make it relateable. Instagram-pretty pictures and an excellent job breaking up a large amount of information into short, useful sections that aid with comprehension. I particularly like their no-judgment approach to the process, where the authors really encourage following the processes that make you happy and catering to your own tastes. A great introduction for beginners, and probably an excellent handbook for jumping off into sophisticated experiments for more advanced makers. As a cider aficionado, it adds to my appreciation of the process and infinite factors that lead to creating something I enjoy.

Advanced Reader's copy provided by Edelweiss.… (mais)

The Big Book of Cidermaking by Christopher Shockey and Kirsten K. Shockey

Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider, from Sweet, Bubbly, Botanical, or Hopped to Barrel – Aged Apple Brandy and Pommeau

As my husband continues to bring in fruit from the garden, I truly wish that I had this book available to me in my house. Not only are the photographs gorgeous but the information is excellent and instructions easy to follow…well relatively easy to follow. That said, the book is not out till September 1 so perhaps I will be able to find it before next season’s harvest.

What I liked:
* The gorgeous photographs
* The section on making cider and what is needed to do so
* Information on the years used in fermentation, the differences in plain, infused, iced, drinking and spirited varieties of beverages
* The history portion and mention of the amazing Nick Botner – Ark Keeper of apple varieties
* The anecdotes
* The details included
* Some information on actual cider makers
* The inclusion of French, Welsh, Spanish and perhaps other foreign ciders and their makers
* Learning the types of wild yeasts that can be used
* Finding out that cider is not just made from apples
* The information on a few other fermented foods
* The Appendix that includes information with photos
* Everything except…

What I didn’t like:
* That the book is not already mine to use with the produce I have on hand :)

Did I enjoy this book? Yes
Would I recommend/buy this book? Definitely

Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review.

5 Stars… (mais)

Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten K. Shockey; Christopher Shockey
A Step-by-Step Guide to Fermenting Grains and Beans

Some of the words I wrote down while reading this book:
* Scientific
* Specific
* Diverse
* Has a great bibliography and index
* Educational
* History of
* Fiddly
* Time consuming
* Stringy
* Specialized equipment
* Caution
* Wonderful illustrations
* Recipes to make and then use fermented products
* Interesting – Probably would never make any of the items in the book but truly informative

Having made some plant milks, thought about making tofu and seen a video on how tempeh is made I thought it would be interesting to see how many items I might be able to make to augment the vegetarian-vegan diet I am trying to follow. I came away with an appreciation of the process used to make many foods that I cannot find locally in the Middle East and also sure that to make the ones in this book as they should be made – and live to tell about it – I would need to follow this book carefully or spend time learning from a master to make them correctly.

Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review.

4-5 Stars… (mais)