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Wild Fermentation by Sandor Ellix Katz

{ February 21, 2012 @ 10:30 pm } · { Cookbooks, Fermentation }
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The author describes his love of fermentation as a fetish. He playfully explains his forays into all types of fermentation, including but not limited to; vegetables, beans, dairy, bread, and beers. He combines personal anecdotes about his fermentation trials with food history and recipes. I have yet to try many recipes but I’ll update this review when I do!

http://www.google.com/products/catalog?q=wild+fermentation&um=1&ie=UTF-8&tbm=shop&cid=8036272288549633152&sa=X&ei=RGFET5PJJ5GP0QG2prXuAw&ved=0CFgQ8wIwBw

Book review: What Einstein Told His Cook

{ April 10, 2011 @ 6:07 pm } · { Cookbooks }
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Robert L. Wolke has published a delightful compilation of his food science columns from The Washington Post. My co-worker, Caroline, gave me this book and I haven’t been able to put it down, better than The Girl Who Played with Fire! (almost)

The author is a chemistry professor who knows the science behind our basic cooking conundrums. Having just finished a number of sciences courses, I am especially drawn to his detailed explanations of ‘how’ and ‘why’ certain cooking techniques matter.

I’ll refer to this book when I start making a number of the novel recipes.