Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

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

Sandor Ellix Katz
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Details

  • ISBN
    9781931498234 / 1931498237
  • Title Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
  • Author Sandor Ellix Katz
  • Category Preserving & Freezing
  • Format
    Paperback
  • Year 2003
  • Pages 187
  • Publisher
    Chelsea Green Publishing Company
  • Imprint Chelsea Green Publishing Co
  • Language English
  • Dimensions 178mm x 13mm x 251mm

Annotation

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.

Publisher Description

This book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes - some familiar, some exotic - that are easy to make at home. They include vegetable krauts and tempeh, beers, wines and meads, yoghurts and cheeses. The recipes provide a veritable smogasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yoghurt 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.

Review
“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

Author Biography

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

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