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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods |  | Author: Sandor Ellix Katz
Creator: Sally Fallon
Publisher: Chelsea Green Publishing
Category: Book
List Price: $25.00
Buy New: $14.90
as of 11/23/2009 02:16 MST details
You Save: $10.10 (40%)
New (34) Used (11) from $14.90
Seller: treebeardbooks
Rating:  84 reviews
Sales Rank: 1698
Media: Paperback
Pages: 200
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 10.1 x 6.9 x 0.6
ISBN: 1931498237
Dewey Decimal Number: 641.7
EAN: 9781931498234
ASIN: 1931498237
Publication Date: September 1, 2003
Availability: Usually ships in 1-2 business days
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Product Description
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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| Customer Reviews:
Showing reviews 1-5 of 84
 too much personal ideological info to my liken. October 30, 2009
John Luong (USA)
1 out of 2 found this review helpful
Normally I do not rate things that I am not thoroughly used, test or read but I make this an exceptional. first its too much personal ideological being stated in this suppose cook book.
secondly you can obtain most information in the book from the internet.
 good but... to be found elsewhere too October 4, 2009
vera (groningen)
3 out of 3 found this review helpful
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.
 Fermentation Processes, not so much recipes September 16, 2009
T Barnes
2 out of 2 found this review helpful
I liked his writing style and the way that he brought you into his fermenting world. Use his simple recipes and make your own modifications, experiment, have fun with it. Keep your batches small because you are bound to mess something up early on. I've tried some basic recipes and made my own changes accordingly. Fermented foods are open to change; no cookie cutter bread buns or perfectly smelling beers, just good fun and a new outlook on life.
Wonderful book! September 1, 2009
E. Johnson (New Hampshire)
1 out of 1 found this review helpful
This is an excellent resource for anyone wanting to learn more about fermentations, especially those that do not require store-bought yeast. The instructions are very easy to follow, and the conversational style of the book makes it an enjoyable read. I wish I had more room on my counters for experiments!
Top Notch Book August 28, 2009
Robert E. Dally (Shelton, WA USA)
Really shines concerning fermentation in your own house. Lots of personal philosophy to get around, but not too preachy. Gave me some great ideas.
Showing reviews 1-5 of 84
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