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Learn to COOK - Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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List Price: $25.00
Our Price: $16.50
Your Save: $ 8.50 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Chelsea Green Publishing
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.7
EAN: 9781931498234
Feature: ISBN13: 9781931498234
ISBN: 1931498237
Label: Chelsea Green Publishing
Manufacturer: Chelsea Green Publishing
Number Of Items: 1
Number Of Pages: 200
Publication Date: 2003-09-01
Publisher: Chelsea Green Publishing
Studio: Chelsea Green Publishing
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Features
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ISBN13: 9781931498234
Condition: NEW
Notes: Brand New from Publisher. No Remainder Mark.
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Editorial Reviews:
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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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Spotlight customer reviews:
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Customer Rating:
Summary: A Great Read, Adventurous Fermentation Ideas
Comment: I had no idea what I was getting into when I ordered this book - I had just seen a number of very positive comments on it around the Web. What a delight! Sandor is an interesting character who brings his new-found zeal in life to his experiments with fermented food... Living in an intentional community, he has space and time to explore all sorts of ways of fermentation, and he does so in a friendly, chatty way. Reading this book was almost like sitting down with a fellow fermenter and discussing different ideas. Sandor is very into traditional fermentation methods which can take up to a year or more, but, at the same time, a "short-time fermenter", such as myself, can glean a wealth of information from his experiments and observations. This is another book on my "first go-to" book shelf.
Customer Rating:
Summary: Awesome book explaining so much about healthy living foods
Comment: This book includes explanations of how to make lots of fermented and other living foods and drinks. It describes the health benefits, environmental benefits, and cultural benefits of local, healthy, fermented, living foods. It is an awesome resource and if more people got into this sort of thing, the world would be a much healthier place.
Customer Rating:
Summary: A Wonderful Book
Comment: This book covers everything you can imagine from making a sour dough starter to making your own "mother" for vinegar. I had always made my own yogurt by first buying some at the store as a starter. She walks you through the steps to start your own and once you begin understanding how some of these types of cultures are made, the others get easier and make a lot of sense. If you truely want to make unique salad dressing, healthy yogurts, unbelieveablly tasty picked cucumbers and a whole lot more, this is the book.
Customer Rating:
Summary: WONDERFUL!
Comment: Wonderful! Who would have thought a book about fermentation could be so sweet? This very thorough book on live-culture foods is a pure delight. The author's style is charming and enthusiastic, in spite of his own health challenges. How I relate to him! I too have a serious debilitating illness ~ Chronic Lyme Disease ~ and had to endure over 2 and 1/2 years of heavy doses of antibiotics which completely threw my biological terrain right off the map. I am a huge believer in the healing benefits of live-culture foods and I love sauerkraut and kimchi. I've been making my own kraut for a long time but wanted to explore all the possibilities. I recently purchased an incredible German fermentation crock and Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods was recommended reading along with the equally impressive Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide).
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods provides a wealth of sound nutrition together with a wide range of excellent, well-tested recipes. The author's personal testimony about the healing benefits of live-culture foods makes for enjoyable as well as uplifting reading. I got so much more than I expected with this valuable book.
I wish the author health and healing and thank him kindly for sharing this wonderful book with all of us kraut-makers out there!
Customer Rating:
Summary: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Comment: I love this book. Sandor Katz does an amazing job. I am just waiting to try the sourdough recipe! He's a wonderful resource for all things fermented though and I highly recommend this to anyone, novice to pro (in the fermenting department).
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