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Original Essays | September 17, 2014

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My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »

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1 Home & Garden Cooking and Food- Natural Healing

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

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

ISBN13: 9781931498234
ISBN10: 1931498237
Condition: Standard
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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.
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(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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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:
20030931
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 Used Trade Paper
0 stars - 0 reviews
$17.50 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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