The Cookbook and Cooking Lit book group is led by Diana, VB employee, former Consumer and Family Science teacher, and avid home cook.
Join Diana from 4-5 pm the first Wednesday of most months, on Zoom to discuss a featured cookbook or cooking literature selection. Most months we focus on a particular cookbook, discussing the techniques or recipes that we have tried or would like to try. The majority of the cookbooks that we discuss are newer ones that have gotten a lot of buzz, and have been published in the past two years. Occasionally we throw in a classic cookbook, or a book of food-related fiction to mix things up. Register here to access the meeting!
Please remember that if you purchase a copy of our monthly book group selection from Village Books, you'll get our book group discount of 15%, so order your copy by following the link below and mention in the comments field that it's for book group!
Wednesday, November 4, 4:00pm
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition by Sandor Ellix Katz
Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.
Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times.
This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.
