Great book called " The art of fermentation" by Sandor Ellix Katz
Forward by Michael Pollan
Subtitle "An in-depth exploration of essential concepts and processed
from around the world".
Sub subtitle " With practical information on fermenting Fruits, Grains,
Milk, Beans, Meats, and more."
From Amazon Review below.
"The Art of Fermentation is much more than a cookbook...Sure, it tells
you how to do it, but much more important, it tells you what it means,
and why an act as quotidian and practical as making your own sauerkraut
represents nothing less than a way of engaging with the world. Or
rather, with several different worlds, each nested inside the other: the
invisible world of fungi and bacteria; the community in which you live;
and the industrial food system that is undermining the health of our
bodies and the land. This might seem like a large claim for a crock of
sauerkraut, but Sandor Katz's signal achievement in this book is to
convince you of its truth. To ferment your own food is to lodge an
eloquent protest-of the senses-against the homogenization of flavors and
food experiences now rolling like a great, undifferentiated lawn across
the globe. It is also a declaration of independence from an economy that
would much prefer we were all passive consumers of its commodities,
rather than creators of unique products expressive of ourselves and the
places where we live."--Michael Pollan, from the Foreword
"This is, quite simply, the finest book on fermentation available. It is
comprehensive, erudite, and surprisingly profound. Sandor Katz is the
guru of a large and growing tribe of fermentation enthusiasts and this
book will awaken you to the thrilling world of benign bacteria all
around us. Not only do they provide us with pickles, cheese, bread,
alcohol - but our existence depends on bacteria and they deserve our
reverence and respect."--Ken Albala, Food Historian and Coauthor of The
Lost Arts of Hearth and Home: The Luddite's Guide to Domestic
Bill S. Jersey USA zone 5 shade garden
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