Sandor Ellix Katz

4.5, but dinged for a ridiculous anti-science statement near the end.

This book is full to the brim of great information about fermentation - both theoretical and practical - and recipes. If you are at all interested in home cooking, indigenous or traditional cooking or even just the history and geography of food and cooking, you'll find this book interesting.

The hippiness of it might turn some off, but, while I found it a little distracting it didn't detract significantly from the book.

The statement that really irked me was near the end as was something to the effect that scientifically gained knowledge of the microscopic world had drained it of wonder. Variations of this have been flogged by many people. This is a demonstrably false and ridiculous statement - doubly since since the author draws on this same scientific knowledge throughout the book. Plenty of people find wonder in exactly these same scientific details about how life at all scales functions.

If knowledge robs something of its wonder, Mr. Katz, it does so for you and not in general. And that's an indication of your inability to choose to see the wonder from a different angle and in a different light, not the fault of science or scientists.… (mais)

I watched the author describe making fermented foods like sauerkraut and kimchi at a farming conference workshop, and had to get this book. It's an engaging and personal look at live-cultured foods from bread to beer to kraut and miso. If it involves fermentation, chances are Katz has covered it. Throughout he emphasizes DIY "culture," providing recipes and sources for starter cultures. I've had the pleasure of meeting some of the people he describes in the book, which gives it some added appeal to me.… (mais)