Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Author: Sandor Ellix Katz
ISBN: 1931498237
Manufacturer: Chelsea Green Publishing Company
Customer Rating:
, based on 51 reviews
Lowest Price: $15.43
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Editorial Review:
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.
One doesn't have to live on a communal farm or practice an "alternative lifestyle" to enjoy and learn from this book -- an interest in food preparation and an open mind are all that are required to start enjoying delicious homemade ferments.
Aside from the practical information (the reason I bought the book) it's enjoyable to read on its own. Katz' style is gentle and unassuming, if slightly rambling. All in all, this is a fantastic introduction to the world of fermentation.
Damon
and recipes and the author comes across an authentic curious
and creative human being with a huge heart.
A wonderful read. Worth every cent!
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.
Customer Reviews:
The Health Superstar
This is a wonderful book for anyone who is interested in building their health to a high level. Sandor Katz writes in a fun, insightful way, to bring the history and health giving properties to this subject, and all the ways to produce fermented foods. As a person who does ferment a few foods, I am now inspired to expand my ferments. I highly recommend this book to anyone who is curious about the health benefits of fermented foods. 2008-07-04
Fantastic resource and interesting read
The purpose of this book is not really to be a cookbook. There are recipes given, but they're only half (or less) of the thrust of the work. Katz tries to impart to the reader a visceral feel for how fermentation works and his philosophy of food and nature; to do this, he illustrates the book liberally with examples from his own life. Katz encourages the reader to experiment and create new and exciting dishes.
One doesn't have to live on a communal farm or practice an "alternative lifestyle" to enjoy and learn from this book -- an interest in food preparation and an open mind are all that are required to start enjoying delicious homemade ferments.
Aside from the practical information (the reason I bought the book) it's enjoyable to read on its own. Katz' style is gentle and unassuming, if slightly rambling. All in all, this is a fantastic introduction to the world of fermentation.
2008-06-29
Fascinating revelation about fermented food
It's amazing how much is going on in the air around us and how we can learn to benefit by using what He has provided to nourish our bodies. And it's fun too! Enjoy! 2008-06-27
WILD fermentation not sterilized
This book is required reading for any and all who are on the verge of crossing the paper thin bounderies of fear that our sanitized, white bread culture has shocked us all into believing is right and true. I have read a few of the other comments that people have left and I wonder if they were speaking more of their own lives and not of the life that this book will possibly help you realize. It is only after reading this book that I would have considered it safe or even possible to let flour and water sit on a countertop in a jar for days and then use the bubbling results to create a sour dough bread. This was the life and common knowledge of our grandparents and their parents. This essential knowledge helped EVERYONE before our time servive harsh winters and barren drought summers. It is a shame that refrigeration and antibiotics have sterilized not just our food, but our minds. This book and people like Sandor are either the last hope or the last of a forgotten way of life.
Damon
2008-03-31
Excellent in every way
This book is a treasure trove of excellent fermenting ideas
and recipes and the author comes across an authentic curious
and creative human being with a huge heart.
A wonderful read. Worth every cent!
2008-03-24
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