Kevin Saftner said he can’t fix complaints about noise at his iconic music venue if he doesn’t know who is making them.
Due out later this month is another fermenting book: "Mastering Fermentation" (Ten Speed; Aug. 27, 2013; $29.99).
Subtitled "Recipes for Making and Cooking with Fermented Foods," it's written by Mary Karlin, a Northern California/Colorado cooking teacher and food writer who was a founding staff member of the Ramekins Culinary School in Sonoma, Calif.
The 256-page hardback covers the basics, shows how to make foods and then shows how to incorporate them in finished dishes.
Lots of other preserving cookbooks include fermented recipes, such as the lovely "Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving" by Kevin West (Knopf, June 2013, $35). He begins his "Brining Basics" chapter: "Fermenting vegetables for brined pickles requires us to rethink our belief that bacteria are bad."
-- By Bob Batz Jr.