A review by abbi_hoiles
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

5.0

I've been super into sourdough breads lately, and this book has great recipes for bread and more. It discusses the history of using fermentation in cooking and also discusses the implication of using fermentation in today's world amid mass production and mass marketing. There are chapters devoted to fermenting vegetables, beans, dairy, bread, beers, wines, and vinegars. I love that everything's contextualized and explained simply & lovingly.