Wild Fermentation

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

4.35 (4,517 ratings by Goodreads)
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Description

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavours 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 flavours 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 a comprehensive and extremely wide-ranging fermentation cookbook.
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Product details

  • Paperback | 200 pages
  • 175.26 x 251.46 x 12.7mm | 385.55g
  • White River Junction, United States
  • English
  • 25 b&w illustrations
  • 1931498237
  • 9781931498234
  • 2,537

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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About Sandor Ellix Katz

Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Live fermented foods are critically important to human health, and are central elements of many different culinary traditions.
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Rating details

4,517 ratings
4.35 out of 5 stars
5 53% (2,404)
4 33% (1,481)
3 11% (515)
2 2% (82)
1 1% (35)

Our customer reviews

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
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