[Sca-cooks] Wild Fermentation Book
selene at earthlink.net
Fri Jun 5 21:54:09 PDT 2009
Yes, I like it very much. It makes the whole subject very accessible.
I use the basic pickle recipe frequently and I'm about to do the
sauerkraut again for an upcoming weenie roast. No SCA-usable
documentation, but he demystifies the whole thing because he's tried out
every recipe in there. Also, he answers his own email and conducts
workshops on the east coast.
Deborah Hammons wrote:
> Is anyone familiar with this book?
> Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
> (Paperback)by Sandor Ellix Katz (Author), Sally Fallon (Foreword)
> ISBN-13: 978-1931498234
> Chelsea Green Publishing Company (September 2003)
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