This book is as close as we'll ever get to a master compendium of humankind's knowledge and practices of fermentation. Katz has wandered the globe, documenting rapidly-vanishing ancient recipes, traditions, and methods of fermenting everything from vegetables and fruits to meat and dairy products. I could never live without this cookbook. Fermentation increases not only the flavor of ingredients, but their nutritional value and bioavailability. While the advent of refrigeration has rendered fermentation unnecessary, because we no longer need to store things at room temperature, our bodies yearn for fermented foods as much as our palates enjoy them. Katz teaches you to make sauerkraut, yogurt, wine, homemade sodas, and a litany of other things your mind has never even dreamed of.
Founder and owner of NYrture Food
This is the essential book on fermented food--so comprehensive, thorough and precise in its coverage of a huge range of ferments, including both recipes and delightfully extensive culinary/historical/medicinal information.
Director of Operations, Momofuku Culinary Lab
This is another page turner for anyone who loves learning about the science of food and how food works. It is also an indispensable tool for anyone who is interested in or practices fermentation.
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