The summer harvest is coming in. How to preserve it all?! Check out Sandor E. Katz’s Basic Fermentation and you will learn an easy, healthy way to ferment all kinds of ingredients. Discuss your experiences with recipes from the book with fellow home cooks and our culinary consultant, Richard Witting.
About the Book:
A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine.
About the Food For Talk Cookbook Book Club:
Food for Talk is a book club for anyone interested in cooking! If reading about food, experimenting with new recipes and learning from other cooks sounds fun, then the Food For Talk Cookbook Book Club is for you! Chef Richard Witting has selected some beautifully delectable cookbooks. Signing up is as easy as 1.2.3....
1. To register, contact Programming Librarian, Barbara Shatara, at firstname.lastname@example.org
2. Pick up a copy of the cookbook from the Library's Main Desk
3. Read through it, make a dish (though not required) and bring it to the discussion