Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz
Book Summary Information
Author: Sandor Ellix KatzForeword: Sally Fallon
Edition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2003-09-01
ISBN: 1931498237
Number of pages: 200
Publisher: Chelsea Green Publishing
Product features:
- ISBN13: 9781931498234
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
Book Reviews of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Book Review: good but... to be found elsewhere too
Summary: 3 Stars
i'd say all the fermentation recipes are to be found in sally fallons book "nourishing tradition" + the cookery and all. a much more complete book for the money.
More Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods reviews:
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Summary of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food and Katz provides readers with delicious recipes--some familiar, others exotic--that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses.The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate.
Katz, a leading expert on the history of these foods, has written a revolutionary and informative culinary guide he calls "a cultural manifesto." He has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world.
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