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 Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods :: 1931498237
Description
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| 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. Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
Reviews
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Author: Guest
I love this book, I have made sourdough bread and ginger beer. They both turned out great. I am now looking to make kimchi and sauerkraut. Recipes are easy to follow and taste great. Love it.
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Author: Guest
This book contains lots of different recipes, and it is most helpful for all interested in fermentation. Kimchi-recipe is ok, fruit.kimchi something I've never heard of - soon to be tested in my fermentation studio! That recipe alone makes the book worth buying.
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Author: Guest
The recipes are outstanding. The commentary is repulsive. Please, Sandor, next time you publish a book, first write a COOKBOOK, then write another one to cathartically release your "inner" feelings. I was very disappointed to have to THROW IT IN THE TRASH! I really wish I could recommend this to my friends. But, unless they want to read about morbid lifestyles, colorful language, toxic morals, and fermenting into bugs at the time of death...well, then I would say to go-ahead and buy it. Just don't say I didn't warn you! Sorry Sallon Fallon, but I disagree with your pick here!
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Author: Guest
This is a friendly little book written by a true conservative. What could be more conservative than using age-old recipes, trying to live self-sufficently, trying to care for the land, and trying to conserve things? Every self-proclaimed conservative in the country should read this book. Which is more conservative: invading foreign countries with jet fighters, machine guns, and other weapons of mass destruction, or growing your own cabbage to make sauerkraut?
I was disappointed that there was not much in the way of barley recipes. Barley is such a tasty grain, used for centuries, that it's a shame it's so neglected in our society.
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Author: Guest
You'll need extra counter space for the many soon-to-be-bubbling crocks of fermented foods that you'll be inspired to try your hand at after reading this exciting, fascinating book. Katz combines some history, some science, some grassroots, and a whole lot of recipes - I couldn't put the book down, and wanted to immediately try fermenting everything I could get my hands on. I've just bought a bunch of jars & will be starting my first batches of sauerkraut, kimchi, and mead (!) - who knew fermenting could be so simple? Katz makes this very exciting process seem accessible to all of us.
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