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    Get ready to take a whirlwind trip through the wild world of fermented and live-culture cuisine! These vital foods at the forefront of the "food as nutrition" movement provide incredible health benefits and are delicious and easy to make.

    Since the beginnings of human culture, we've been nourished by fermented food bread, coffee chocolate, beer, wine, cheese, miso, yogurt, sauerkraut are a few of the most familiar relying on the magic of fermentation to preserve and enhance the flavor and health benefits of what we eat and drink. Fermented food is literally alive with the complex bacterial activity so necessary to life itself, not deadened or destroyed by industrial food processing.

    Wild Fermentation is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health

    DESCRIPTION: "Wild Fermentation" The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Ellix Katz (208 pages, paperback) 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.

    Overall Customer Rating of 1 Reviews:
    Rockport, Texas

    Terrific book

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    We bought this when it first came out. It's fascinating and inspiring. Last year we made Kosher dill pickles using fresh cucumbers off the vine (the ones in the store have had the essential bacteria washed off of their skin) and nothing but salt, water, and a grapevine leaf for tannic acid. They tasted great and had a fine crispness. We also often make vinegar with the trimmings from a fresh pineapple.