Thursday, February 9, 2012

Wild Fermentation by Sandor Ellix Katz

(Microcosm) On the 6th to last page Katz muses that “The word fermentation has another connotation. Ideas ferment, as they spread and mutate and inspire movements for change…” While that’s all well and good, to say that this book marries food preparation and politics (outside of the idea that in our corporate culture any d.i.y. activity is a political statement) is a stretch. What this is, gloriously and wonderfully so, is simply an instruction/cook book that very clearly tells you how to ferment and pickle every famous fermented and pickled food, from kimchi to miso to sauerkraut to capers. And like the fermented beverages that are not covered in this book (other than Ethiopian honey wine) this is intoxicating and addictive! Highly recommended for anyone with curiosity, tastebuds and patience.

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