[Sca-cooks] Book Review--Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Cultured Foods

[Susan Fox-Davis]

Wow. Not only do I need this book, but I've been surfing all morning on 
the links about the different fermented foods and drinks. Fascinating stuff!

Selene C.

Sharon Gordon wrote:

>Passing along Dorene's review of the book.  Sounds like a helpful collection
>of info on historical style fermenting.
>***********************
>Wild Fermentation:  The Flavor, Nutrition, and Craft of Live-Cultured Foods
>by Sandor Ellix Katz, Chelsea Green Publishing Company, 2003.  ISBN:
>1-931498-23-7, $25.00.
>
><snip>
>Katz's desire to help others learn the craft of fermentation shines
>throughout this book.  While the techniques are straightforward and the
>equipment basic, he provides an appendix listing sources for starter
>cultures and equipment, endnote citations for each chapter, a bibliography
>for further reading and a website, http://www.wildfermentation.com/ which
>answers fermentation questions and provides links to other fermentation
>sites and discussion lists on the Web.
>