| Bestsellers | | • | Root Cellaring: Natural Cold Storage of Fruits & Vegetables | | • | BALL Complete Book of Home Preserving | | • | Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation | | • | Ball Blue Book of Preserving | | • | Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods | | • | Putting Food By (Plume) | | • | Complete Guide to Home Canning and Preserving (Second Revised Edition) | | • | Charcuterie: The Craft of Salting, Smoking, and Curing | | • | Canning & Preserving for Dummies | | • | A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game |
|
|
|
|
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods | 
 enlarge | Author: Sandor Ellix Katz
Creator: Sally Fallon
Publisher: Chelsea Green Publishing Company
Category: Book
List Price: $25.00
Buy New: $14.95
You Save: $10.05 (40%)
New (38) Used (11) from $14.95
Rating:  54 reviews
Sales Rank: 2443
Media: Paperback
Number Of Items: 1
Pages: 200
Shipping Weight (lbs): 1
Dimensions (in): 9.8 x 6.8 x 0.6
ISBN: 1931498237
Dewey Decimal Number: 641.7
EAN: 9781931498234
ASIN: 1931498237
Publication Date: September 2003
Availability: Usually ships in 1-2 business days
| |
| Editorial Reviews:
Product Description
For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food and Katz provides readers with delicious recipes-some familiar, others exotic-that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses. The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate. Katz, a leading expert on the history of these foods, has written a revolutionary and informative culinary guide he calls "a cultural manifesto." He has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world.
|
| Customer Reviews: Read 49 more reviews...
 Great book for lazy cooks October 16, 2008
This is one of the best books I have ever purchased. It has changed the way our family eats and drinks. We have been trying to eat locally for years, but get discouraged by all the energy needed to preserve foods by canning them and freezing them. This book teaches you the basics to preserve tasty foods without fear of death beacause you unwittingly deviated from a recipe. Sandor Katz presents information in a way that empowers you to think about what you are eating, and prepare it how you like it. If you haven't eaten fermented foods, you should. There is a depth of flavor that is not replicated in any other way.
I am pleased to have this book in my arsenal of cooking inspirations. Buy it. Borrow it. Give it as a gift. Ferment everything.
 Wonderful information but cloaked in uncomfortable draping... October 12, 2008
1 out of 1 found this review helpful
This book really is wonderful in its coverage of fermentation recipes. My kitchen is brimming with them at the moment. I have millet porridge, saurkraut, kimchi, sour dough starter, kefir, and yogurt all going right now. If you want to find recipes that are simple and inexpensive then this is a great book. If you are at all uncomfortable about alternative lifestyles, however, you may not be able to stomach this book. I accidentally bought two and was going to give the extra to my mother in law, but I knew she wouldn't probably appreciate it. I ended up returning the extra copy. The author has AIDS and lives in a queer commune where they call themselves faeries and does go into some depth about his lifestyle. If you are ok with this then it would be a great book for you.
 Changed the way I look at food preservation September 7, 2008
I LOVE this book. I've made vinegar pickles in the usual way, but lactic fermantation made me nervous (Really? No vinegar? Won't it spoil?). Sandor's explanation of the whys and history of lactic fermentation really opened my eyes- and, even putting all the myriad health benefits aside, lactic fermentation is SO much tastier than vinegar pickling.
This book is a great compliment to my favorite pickling recipe book, "The Joy of Pickling" by Linda Zeidrich. Sandor's book is not exactly a recipe book. If you happen to knit, I'd say that Sandor is the Elizabeth Zimmermann of fermenting- like her, he believes that improvisation is the very heart of being human. If you're uncomfortable improvising, lots of traditional pickling recipes can be made via lactic- simply omit the vinegar. So far, both my improvisational and recipe'd results have been extrordinary.
There are a lot of complaints in the reviews that Sandor inserts too much politics into this book. Deal with it- food IS political. If you're a christianist wing-nut, you'll no doubt hate this book. But if you're a proud liberal or a thoughtful moderate, you'll probably cheer like I did-- go Sandor go! I really look forward to reading his other books.
The Health Superstar July 4, 2008
2 out of 2 found this review helpful
This is a wonderful book for anyone who is interested in building their health to a high level. Sandor Katz writes in a fun, insightful way, to bring the history and health giving properties to this subject, and all the ways to produce fermented foods. As a person who does ferment a few foods, I am now inspired to expand my ferments. I highly recommend this book to anyone who is curious about the health benefits of fermented foods.
Fantastic resource and interesting read June 29, 2008
The purpose of this book is not really to be a cookbook. There are recipes given, but they're only half (or less) of the thrust of the work. Katz tries to impart to the reader a visceral feel for how fermentation works and his philosophy of food and nature; to do this, he illustrates the book liberally with examples from his own life. Katz encourages the reader to experiment and create new and exciting dishes.
One doesn't have to live on a communal farm or practice an "alternative lifestyle" to enjoy and learn from this book -- an interest in food preparation and an open mind are all that are required to start enjoying delicious homemade ferments.
Aside from the practical information (the reason I bought the book) it's enjoyable to read on its own. Katz' style is gentle and unassuming, if slightly rambling. All in all, this is a fantastic introduction to the world of fermentation.
|
|
|
Powered by Associate-O-Matic
| |
