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Wild Fermentation : The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz (2003, Paperback)

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Explore the world of live-culture foods with "Wild Fermentation" by Sandor Katz. This book is perfect for craft enthusiasts and those interested in nutrition. With a focus on fermentation, this book covers a variety of subjects, including craft, health, and unique flavors. Discover the art of fermentation and how it can elevate your meals with "Wild Fermentation." Perfect for those interested in craft and nutrition, this book covers a variety of subjects to get you started. From creating unique flavors to promoting good health, "Wild Fermentation" is a must-have for any food enthusiast.

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Product Information

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavours 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 flavours 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 a comprehensive and extremely wide-ranging fermentation cookbook.

Product Identifiers

Publisher
Chelsea Green Publishing
ISBN-10
1931498237
ISBN-13
9781931498234
eBay Product ID (ePID)
2475946

Product Key Features

Author
Sandor Ellix Katz
Format
Paperback
Language
English
Publication Year
2003
Number of Pages
187 Pages

Dimensions

Weight
9 Oz
Height
0.5in
Width
7in
Length
10in

Additional Product Features

Lc Classification Number
Tp371.44
Publication Date
2003-09-01
Reviews
"Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food."--Sally Fallon, author of Nourishing Traditions, "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 by a modern wise wo-MAN."--Susun Weed, author of Healing Wise, Booklist- Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries. But in that process of control, people lost some of the benefits of wild fermentation. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented foods (alcoholic beverages excepted)., "A nostalgic journey... this is a book that will fascinate and inspire food lovers."--Saul Zabar, owner of Zabar's, New York City's Most famous food market
Foreword by
Sally Fallon Morell
Copyright Date
2003
Lccn
2003-046207
Dewey Decimal
641.7
Dewey Edition
21
Illustrated
Yes

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item 7 Wild Fermentation: The Flavor, Nutr..., Sandor Ellix Ka
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4.9

4.9 out of 5 stars based on 28 product ratings

28 product ratings

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5 out of 5 stars
by cetacean_dreamsJan 28, 2016
Newsweek magazine calls it "the fermentation Bible" and I would have to agree
This is far more than a cookbook. Sandor Katz delves deep into the history and culture of fermented foods and provides guidelines for developing your own art and skill. This book falls more into the realm of "Diet and Nutrition" than it does in "Cooking", and Katz ties the value of ancient food-making arts into staying healthy in our modern world. The "recipes" in this book are easy to follow and inexpensive, time and nature do most of the work. If you enjoy preserving healthy nutritious food for yourself and your family, this book is all you need to get started. Very highly recommended.
Verified purchase: Yes | Condition: New
5 out of 5 stars
by gemstoneprinces...Jul 16, 2009
WILD FERMENTATION
THIS BOOK IS THE VERY BEST I HAVE EVER READ ON THE SUBJECT MATTER OF FOOD!! Sandor Ellix Katz touches the very soul of food. You can feel the warmth, the breath and the life of the author. I can tell this book is a labor of love as well as a way of life. I stayed up until 5:00 AM Reading this book. It is like my soul knows what he is saying. I just understand everything. It is not a fluff book on food. It is not dull. It is deep and insightful. I know this man though we have never met. His soul REALLY resonates and that is what makes the writing seem so alive to me. I want to repeat. This is the Best Book on Food I have Ever read and I have read more than a few...
5 out of 5 stars
by dontablerJun 04, 2009
Set your veggies free!!!!!!!!
I found a copy of this at a freinds house and after one glance i came home and found it here ready to spread the gospel of things can have real taste.! actually it was a recipe for KimChee right out in the public areas of the book where schildren could see it that made it imperative to have and of course keep hidden. I have enjoyed a live cultured Bulgarian Buttermilk summers for decades and there is a method of stealing huge quantities of this from things youprobably already have around the house. The other stuff is twice the price of whole milk and comes in half gallons. I have paid for the book with this one recipe. it has some information on bread, a couple of great beer recipes, fermented goodies of every typpe size and description. It is also funny and personal and could give your body some enzymes from live food that it has never heard of . get it and get healthier. thirteen chapters of hidden knowledge, bound to be dissed by rush limbaugh, the ability to make your own anything good and tasty. You really cn make soybeans palatable for human beings, also japanes miso and other ferments, breads dont have to be tasteless, pass the word...its also cheaper here than in the store.Read full review
5 out of 5 stars
by melisabgJan 05, 2021
Excellent book for learning about fermentation!
Love it! Tells history, numerous recipes, very excited to get started! Buy it, you’ll be glad you did! My copy was pristine.
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by rtkruseFeb 23, 2016
Love this book, easy reading and great recipes.
Verified purchase: Yes | Condition: Pre-owned

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Wild Fermentation : The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz (2003, Paperback)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

All listings for this product

Ratings and Reviews

Most relevant reviews

Newsweek magazine calls it "the fermentation Bible" and I would have to agree

WILD FERMENTATION

Set your veggies free!!!!!!!!

Excellent book for learning about fermentation!

Love this book, easy reading and great recipes.

Best Selling in Books

Save on Books

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