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| Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Paperback
Author: Sandor Ellix Katz, Sally Fallon
Publisher: Chelsea Green Publishing Company
Release Date: 2003-09
ISBN-10: 1931498237
ISBN-13: 9781931498234
List Price: $25.00
Average Customer Rating:
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Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) (Natural Health Guide)
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Summaries and Customer Reviews are supplied by Amazon.com
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.
How easy to be healthy
| Customer Rating: | | 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
| Customer Rating: | | 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
| Customer Rating: | | 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...
| Customer Rating:  | I purchased this book in conjunction with Nourishing Traditions and at the recommendation of Amazon.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. |
Great book for lazy cooks
| Customer Rating: | 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. |
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