Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix KatzWild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

bySandor Ellix KatzForeword bySally Fallon Morell

Paperback | September 1, 2003

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Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught...
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Title:Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture FoodsFormat:PaperbackDimensions:187 pages, 9.95 × 6.96 × 0.52 inPublished:September 1, 2003Publisher:Chelsea Green PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1931498237

ISBN - 13:9781931498234

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Reviews

Rated 4 out of 5 by from Wild Fermentation Great go to fermenting book!
Date published: 2017-01-16
Rated 4 out of 5 by from Good Book Great book! A lot of interesting and practical information. Easy to do recipes and it all seems so simple to add live foods to each meal. Can't wait to get the dvd
Date published: 2012-12-13

From the Author

"I have been fermenting foods and drinks for a decade. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and I want to share what I have learned."--Sandor Ellix Katz

Table of Contents

Introduction: Cultural context - the making of a fermentation fetish
1. Cultural rehabilitation: the health benefits of fermented foods
2. Cultural theory: human beings and the phenomenon of fermentation
3. Cultural homogenization: standardization, uniformity, and mass production
4. Cultural manipulation: a do-it-yourself guide
5. Vegetable ferments
6. Bean ferments
7. Dairy ferments (and vegan alternatives)
8. Breads (and pancakes)
9. Fermented-grain porridges and beverages
10. Wines (including mead, cider, and ginger beer)
11. Beers
12. Vinegars
13. Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change

Editorial Reviews

"Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food."--Sally Fallon, author of Nourishing Traditions