Mastering Fermentation

June 1, 2013

Fermentation is one of the oldest forms of preservation. Tackling foods beyond sauerkraut and sourdough bread, author Karlin (Artisan Cheese Making at Home) has penned a guide that emphasizes both the art and the science of this rising food trend. Chapters on fermenting basics and equipment provide an introduction to the investment of time and supplies, while examples of fermentation recipes that include fruits, vegetables, grains, and dairy products showcase varied but easily mastered skills. After making condiments like ponzu sauce and basic Dijon-style mustard or other foods such as crumbly feta, duck prosciutto, or milk kefir, readers can then try their hand at 20 recipes for finished dishes that highlight some of the gems in the book. VERDICT As the popularity of fermentation grows with home cooks, Karlin's book will have broad appeal for both beginning and advanced preservers.--Kristi Chadwick, Emily Williston Lib., Easthampton, MA

Copyright 2013 Library Journal, LLC Used with permission.

August 1, 2013
The microbial process of fermentation plays a part in many everyday foods. The bacteria, molds, and fungi let loose on raw ingredients transforms them into wholly new foods, sometimes far removed from their original natures. Nearly everyone is familiar with this process that turns grape into wine or barley into beer, but few are as aware that parallel bacterial activity makes cabbage into sauerkraut and milk into cheese or yogurt. Meats, such as corned beef, rely on fermentation for flavor, and every Dane knows what it can do for a smorgasbord's herring. Karlin aims to make the home cook less daunted by these biological processes. She carefully inventories requisite equipment and gives detailed directions. She usefully catalogs sources of supply for mold starters, specialized yeasts, and the like. As with many food preservation techniques, sanitation and other controls are vital, not just for tasty outcomes but to ensure food safety. A valuable reference book.(Reprinted with permission of Booklist, copyright 2013, American Library Association.)