| View Larger Image | Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods | Paperbackby Sandor Ellix Katz (Author), Sally Fallon (Foreword)
| List Price: | $25.00 | | Price: | $16.50 | | You Save: | $8.50 (34%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Paperback | | Publisher: | Chelsea Green Publishing | | Page Count: | 200 Pages | | Publication Date: | September 01, 2003 | | Sales Rank: | 3,066rd |
|
FEATURES | - ISBN13: 9781931498234
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
|
EDITORIAL REVIEWS |
Product Description
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. |
CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 84 reviews)
|
too much personal ideological info to my liken. by John Luong (USA)  2 Stars
October 30, 2009
Normally I do not rate things that I am not thoroughly used, test or read but I make this an exceptional. first its too much personal ideological being stated in this suppose cook book.
secondly you can obtain most information in the book from the internet.
| |
good but... to be found elsewhere too by vera (groningen)  3 Stars
October 04, 2009
i'd say all the fermentation recipes are to be found in sally fallons book "nourishing tradition" + the cookery and all. a much more complete book for the money.
| |
Fermentation Processes, not so much recipes by T Barnes  5 Stars
September 16, 2009
I liked his writing style and the way that he brought you into his fermenting world. Use his simple recipes and make your own modifications, experiment, have fun with it. Keep your batches small because you are bound to mess something up early on. I've tried some basic recipes and made my own changes accordingly. Fermented foods are open to change; no cookie cutter bread buns or perfectly smelling beers, just good fun and a new outlook on life.
| |
Wonderful book! by E. Johnson (New Hampshire) 5 Stars
September 01, 2009
This is an excellent resource for anyone wanting to learn more about fermentations, especially those that do not require store-bought yeast. The instructions are very easy to follow, and the conversational style of the book makes it an enjoyable read. I wish I had more room on my counters for experiments!
| |
Top Notch Book by Robert E. Dally (Shelton, WA USA) 5 Stars
August 28, 2009
Really shines concerning fermentation in your own house. Lots of personal philosophy to get around, but not too preachy. Gave me some great ideas.
| |
SIMILAR PRODUCTS |
| Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)
by Klaus Kaufmann (Author), Annelies Schoneck (Author)
| 
| Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
by Sally Fallon (Author)
A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.
| 
| Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
by The Gardeners and Farmers of Centre Terre Vivante (Author), Deborah Madison (Foreword), Eliot Coleman (Foreword)
Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of...
| 
| The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements
by Sandor Ellix Katz (Author)
The handbook for cultural resistance for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us...
| 
| The Fourfold Path to Healing: Working with the Laws of Nutrition, Therapeutics, Movement and Meditation in the Art of Medicine
by Thomas S. Cowan (Author), Sally Fallon (Author), Jaimen McMillan (Author)
The Fourfold Path to Healing merges the wisdom of traditional societies, the most modern findings of western medicine and the esoteric teaching of the ancients. The fourfold approach includes: Nutrition using nutrient-dense traditional foods; therapeutics through a wide range of nontoxic remedies; Movement to heal and strengthen the emotions; and meditation to develop your powers of objective thought.
|
|
|
