The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz (Chelsea Green, 2003)
When “fermentation revivalist” Sandor Katz’s Wild Fermentationwas published in 2003, it was described as “the only comprehensive recipe book of fermented and live-culture cuisine” on the market. While no longer alone on the shelf, this book, with its easy-to-follow instructions, accessible style, engaging stories, and historical anecdotes, shows its staying power. It’s a must-have for anyone interested in home fermentation.