Wild Fermentation
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Wild Fermentation : The Flavor, Nutrition, and Craft of Live-Culture Foods

By (author) Sandor Ellix Katz , Foreword by Sally Fallon

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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.

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  • Paperback | 200 pages
  • 175.26 x 251.46 x 12.7mm | 385.55g
  • 01 Sep 2003
  • Chelsea Green Publishing Co
  • White River Junction
  • English
  • 25 b&w illustrations
  • 1931498237
  • 9781931498234
  • 854

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Review quote

"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

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Customer reviews

Wild Fermentation

A great book to introduce you to the world of fermentation. I have only tried one recipe so far...I made the sour pickles and they were amazing...so delicious that my husband and I ate 2 large jars in a week!! Will be trying the Kimchi next. I didn't bother with any special equipment and don't own a crock, so just made mine in jars with the lids on loosely. I rated this book 4/5 as I was dissapointed that there were no photos.show more
by Karen Kaye