Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Google eBook)

Front Cover
Chelsea Green Publishing, Jan 15, 2008 - Cooking - 187 pages
166 Reviews

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.

  

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5 stars
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Great book with lots of inspiring recipes. - Goodreads
Lots of storytelling, not a lot of precision. - Goodreads
The book has tons of great easy recipes. - Goodreads
An excellent book and useful reference! - Goodreads
So inspirational, educational, freeing. - Goodreads
Lots of good recipes! - Goodreads

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

User Review  - David - Goodreads

We tried four different batches of sauerkraut from instructions in the book but none of them turned out. They kept drying out and even after adding saline back in, they started going moldy and smelling bad. It isn't as easy as it seems to be from the book. Read full review

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

User Review  - Kelly Elmore - Goodreads

I realized while reading that this was a reread for me. I enjoyed it, and I got some good ideas about how to begin fermenting again. Sometimes his hippiness is a little much. For instance, I don't ... Read full review

Contents

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VIII
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IX
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XI
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XVI
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References to this book

About the author (2008)

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.

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