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.
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
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.
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