This week we are talking about Wild Fermentation by Sandor Ellix Katz. It's no secret that we're fans of fermentation. Several chapters in our book were devoted to the subject and there there is always something new to learn about. Fermentation, in its various forms seems to be found in the food of every culture on earth. It changes ingredients and makes them more digestible and in many cases, more delicious. So when we stumbled across this great book devoted to the subject we knew we had to pick it up.
Many of the most informative fermentation books out there are textbooks, which are heavy on information but not very readable or approachable. This book is everything a cook needs it to be. The beginning discusses the history and culture of fermentation and touches on the health benefits of eating fermented foods. Then it gets down to the practical aspects of making fermented foods. The recipe and technique chapters are broken down by the type of fermentation involved. It begins with vegetable ferments. These are the pickles that are most familiar to the home cook. We all make them in some form or another, even if it's just lightly pickling summer vegetables in a vinaigrette for a few hours. Then it moves on to beans. Beans? Actually it is mainly a chapter on miso, making your own and using it in recipes. From there we move through dairy, breads, grain porridges and beverages, wine, beer and vinegar. There is more than enough information and basic recipes to get you started in your own kitchen and once you've begun, the possibilities are endless.
This week we are giving away one copy of Wild Fermentation by Sandor Ellix Katz to one of our readers. To enter to win please leave a comment telling us about one of your favorite fermented foods. One entry per person please. Comments are moderated and will not appear immediately. Winner will be chosen on Friday, February 17, 2012 at 9am EST. This giveaway is now closed. Our winner has been otified via email. Thanks for commenting.
February 14, 2009
February 14, 2005