By: Sandor Ellix Katz
Ok. I admit this book is s bit heady and scientific at times. But I love that. I can dig deeper into fermenting or I can pull back and look at this exploration of the topic. This is not a book loaded with recipes, but it is a jumping off point for me when I buy ingredients and want to explore their flavor over time. I was just discussing a chunky homemade hot sauce recipe with Jim Lahey from Sullivan Street Bakery. There are so many ways to make mistakes. There are so many ways to ferment deliciously. This book is like an encyclopedia! I just tried the recipe for “Fruit Kvass”. Really cool.