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!
Archive for Cookbooks
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.
Rebar is my favorite cookbook as of today. There is not a recipe I tried that I have not liked.