Wild Fermentation by Sandor Ellix Katz (Book)

The Flavour, Nutrition and Craft of Live-Culture Foods.(including a variety of Sourdough recipes)

Since the beginnings of human culture, we’ve been nourished by fermented foods- bread, coffee, chocolate, beer, wine, cheese, miso, yoghurt, sauerkraut are a few of the most familiar- relying on the magic of fermentation to preserve and enhance the flavour and health benefits of what we eat and drink. Fermented food is literally alive with the complex bacterial activity so necessary to life itself, not deadened or destroyed by industrial food processing.Author Sandor Katz is a self described “fermentation fetishist.” His explorations in fermentation developed out of overlapping interests in cooking, nutrition and gardening. A long-term HIV/AIDS survivor Katz considers fermented foods to be an important part of his healing.Much more than a cookbook, this is also a ‘cultural manifesto’ that explores the history and politics of human nutrition. Recommended as a fascinating and yet easy read.