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This title in other editions

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

by

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

ISBN13: 9781931498234
ISBN10: 1931498237
All Product Details

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"This immensely valuable book belongs in the kitchen of anyone interested in health, nutrition, and wild cultures. It is a feast of fact, fun and creativity." Annemarie Colbin, author of Food and Healing

Review:

"Wild Fermentation takes readers on a tour of fermented foods from around the globe — many of them delicacies available at Zabar's — and describes techniques for making them at home. For me the book was a nostalgic journey, reminding me of traditional foods I knew in my childhood, which are rarely found today. This is a book that will fascinate and inspire food lovers." Saul Zabar, owner of Zabar's, New York City

Review:

"While foodies who enjoy the sensual pleasures of the table will find Katz's attitude completely contrary to theirs, this specialized guide will appeal to those facing similar health challenges." Library Journal

Synopsis:

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.

About the Author

Sandor Ellix Katz is a resident steward of Short Mountain Sanctuary, an intentional community located in rural Tennessee. As someone who is living with AIDS, Katz has found that "living" fermented foods have helped to support his health. He is an impassioned and outspoken advocate of the benefits that these natural, traditional, and above all "real" foods have to offer. For more information on Katz and Wild Fermentation, please visit his Web site www.wildfermentation.com.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

GSE, January 20, 2012 (view all comments by GSE)
Both engaging and inspiring - I have my first sauerkraut underway now.
Was this comment helpful? | Yes | No
(1 of 2 readers found this comment helpful)
soulfulmystic, October 17, 2007 (view all comments by soulfulmystic)
A terrific book in more ways than one. Not only does this book contain numerous recipes for fermented goodies, but it also presents historical and personal stories about the practice of fermentation. I can recommend this book to both those interested in the art of fermentation as well as cooks who would like to expand their repertoire. This book is as addicting as fresh homemade sauerkraut!
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(11 of 16 readers found this comment helpful)
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Product Details

ISBN:
9781931498234
Author:
Katz, Sandor Ellix
Publisher:
Chelsea Green Publishing Company
Foreword by:
Fallon, Sally
Foreword:
Fallon, Sally
Location:
White River Junction, Vt.
Subject:
Beverages - Wine & Spirits
Subject:
Beverages - Beer
Subject:
Methods - General
Subject:
Fermented foods.
Subject:
Cooking and Food-Miscellaneous Methods
Copyright:
Series Volume:
v. 6
Publication Date:
20040331
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
275
Dimensions:
10.03x7.00x.49 in. .80 lbs.

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Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Beer and Beermaking
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Methods » Preserving
Cooking and Food » Reference and Etiquette » General
Featured Titles » General
History and Social Science » World History » General
Metaphysics » General
Religion » Comparative Religion » General

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods New Trade Paper
0 stars - 0 reviews
$25.00 In Stock
Product details 275 pages Chelsea Green Publishing Company - English 9781931498234 Reviews:
"Review" by , "This immensely valuable book belongs in the kitchen of anyone interested in health, nutrition, and wild cultures. It is a feast of fact, fun and creativity."
"Review" by , "Wild Fermentation takes readers on a tour of fermented foods from around the globe — many of them delicacies available at Zabar's — and describes techniques for making them at home. For me the book was a nostalgic journey, reminding me of traditional foods I knew in my childhood, which are rarely found today. This is a book that will fascinate and inspire food lovers."
"Review" by , "While foodies who enjoy the sensual pleasures of the table will find Katz's attitude completely contrary to theirs, this specialized guide will appeal to those facing similar health challenges."
"Synopsis" by , 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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