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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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Home > Home and Garden Books > Crafts > Item 3
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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by Sandor Ellix Katz and Sally Fallon
Sales Rank: 2155
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List Price: $25.00
$16.50
At Amazon
on 10-13-2008
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Paperback: 200 pages
Publisher: Chelsea Green Publishing Company September 2003
Language: English
ISBN-10: 1931498237
ISBN-13: 978-1931498234
Product Dimensions:
9.8 x 6.8 x 0.6 inches
Shipping Weight: 15.2 ounces
From Booklist
Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries. But in that process of control, people lost some of the benefits of wild fermentation. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented foods (alcoholic beverages excepted). Mark Knoblauch
Copyright © American Library Association. All rights reserved
Product Review
A nostalgic journey this is a book that will fascinate and inspire food lovers. -- Saul Zabar, owner of Zabar's, New York City's Most famous food market.
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
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Available from Amazon
Price: $16.50
Updated on 10-13-2008
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