Okay, I’ve gone and proved it now. I am a culture junkie (maybe not as much as some people, but culturing foods is high on my list of fun things to do).
Today, I received Sandor Katz’s The Art of Fermentation. This is not a book for someone who just wants some fermenting recipes (for that, check out my list of raw fermenting/culturing books in My Raw Library . ) The Art of Fermentation is like an encyclopedia of the ways to ferment foods. I inhaled it in one sitting (Okay, I read things I know I am interested in and looked at all of the pictures — I will go back and read bits of it as I feel the call.) I should mention that this is not an all-raw book on fermentation, nor is it vegetarian — Katz explores all areas of culturing/fermenting/aging foodstuffs of all sorts.
What a fun book to have!