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    Wild Fermentation: The Flavor, Nutrition, and Craft of Life-Culture Foods (Mixed media product) By (author) Sandor Ellix Katz

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    DescriptionDVD AND BOOK SET: In this exclusive package, experience a complete look at fermentation with both the DVD of one of Sandor Ellix Katz's popular workshops and a copy of Sandor Ellix Katz's Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, the first cookbook to widely explore the culinary magic of fermentation. This book provides readers with basic and delicious recipes--some familiar, others exotic--that are easy to make at home. With nearly 100 recipes, it is the most comprehensive and wide-ranging fermentation cookbook ever published. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods 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. Fermentation Workshop with Sandor Katz Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes: The history of fermentation and culturing Information about microorganisms and pre-digestion Demonstrations on making kefir and sauerkraut Tips on fermentation vessels and storage The truth about food safety (botulism, surface mold, and other fears de-mystified) And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.


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  • Full bibliographic data for Wild Fermentation

    Title
    Wild Fermentation
    Subtitle
    The Flavor, Nutrition, and Craft of Life-Culture Foods
    Authors and contributors
    By (author) Sandor Ellix Katz
    Physical properties
    Format: Mixed media product
    Number of pages: 208
    Width: 180 mm
    Height: 253 mm
    Thickness: 13 mm
    Weight: 440 g
    Language
    English
    ISBN
    ISBN 13: 9781603583015
    ISBN 10: 1603583017
    Classifications

    BIC E4L: HEA
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    Nielsen BookScan Product Class 3: T9.0
    Ingram Subject Code: HL
    LC classification: RA
    B&T General Subject: 420
    BIC subject category V2: VFMD
    Abridged Dewey: 613
    BISAC V2.8: HEA017000, HEA010000
    DC22: 641.7
    DC21: 641.7
    LC subject heading:
    Thema V1.0: VFD, MBNH3, VFMD
    Edition
    1
    Illustrations note
    index, bibliography
    Publisher
    Chelsea Green Publishing Co
    Imprint name
    Chelsea Green Publishing Co
    Publication date
    30 September 2010
    Publication City/Country
    White River Junction