| Subcategories |
 |
Cooking, Food & Wine |
|
|
|
|
 |
 |
| |
|
|
|
|
|
Wild Fermentation
written by Sandor Ellix Katz
Studio : Chelsea Green Publishing
by Chelsea Green Publishing
Release Date : 2007-12-11
Publisher : Chelsea Green Publishing
Released : 2007-12-11
Availability : Usually ships in 24 hours
Number of Items : 1
Avg. Customer Rating: (based on 60 reviews)
List Price : $25.00
Our Price : $14.85
|
|
| |
|
Product 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 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. |
| |
|
| |
|
Best Cookbook Ever! |
I love this book so much. It's well written, with clear, concise, unintimidating instructions for so many kinds of ferments. The start of each chapter is a bit of history and commentary, and it's as much fun to read the non-recipe parts as it is to look at the recipes and make plans to incorporate fermented foods in your diet.
For me, the most inspiring instructions were for the ginger ale, the sourdough starter, and the vinegar. I love the idea of making my own vinegars from scratch for on salads, and I love baking bread, the idea of doing it with my own wild yeast starter is really exciting.
I love his introduction chapters, and his philosophy about fermenting. I've recommended this book both to people I know who are really interested in politics and sociology and people who are interested in cooking. It's fun to read, I can't think of any other "cook book" I've sat and read cover to cover for fun. |
| |
|
How easy to be healthy |
|
Tons of info and easy to follow instructions. We have had amazing results with what we've tried. Highly recommend. |
| |
|
A Much Needed Review of Fermentation |
|
This is an essential book for anyone interested in the manifold uses of fermentation in their food. Cheese is just the start. There's a lot of healthful information, but there's also just an awful lot of good-tasting food in this book and I hope he follows it up with a sequel SOON! Katz's writing style and historical understanding of fermentation and his devotion to teaching the methods are admirable. I highly recommend this book for any foodie, locavore, or home cook looking to try something new. |
| |
|
I love this book |
|
I ran across this book while looking for a recipe for kimchi -- a Korean buddy had failed to bring me his family recipe so I had to resort to white-man's version. It's true that this is not your standard cookbook with a recipe per page and nothing else -- there's lots of 'else'. Often I find cookbook philosophy is padding, but in this case I found it riveting. As soon as I read the debunking of antibacterial soap I knew this book was for me. I'm now on my umpteenth batch of kimchi, which my Korean buddy rates as reminiscent of the (simple) country style. I'll take that as praise. And I have ventured into many other fermented foods introduced to my by this book. So this book has done all I want from a cookbook by opening up new vistas in delicious food and putting new ventures into my day, not to mention being healthy for me and mine. |
| |
|
Fermented Author... |
I purchased this book in conjunction with Nourishing Traditions and at the recommendation of Americancivilwar.com. Last time I do that. The author sees nothing wrong with promoting his "way left into oncoming traffic" unhealthy, unappetizing, and uninteresting, alternative (being nice here) lifestyle.
I would HIGHLY recommend that you NOT purchase this book, but if you were duped into buying this product, use it to start your wood cook stove. |
| |
|
|
|
