How does one consider a cookbook read? I decided once I skimmed most of it, made a couple of recipes, and it was due back at the library qualified as "read".
I had seen Sandor Katz speak a few months ago about fermentation (promoting his book, The Art of Fermentation) and immediately wanted to give it a try. He made everything seem so simple. I had canned a few things before, but this went beyond vegetables, to cheeses, drinks, and meats. I currently have sauerkraut and mead fermenting in my apartment. The mead is almost done, and the sauerkraut can be eaten whenever. I cannot wait to try the mead. I'm definitely buying the book later.
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