| Site Home | |  | General | Home » » » » Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods | | | | | | | 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. | | | Product Details: | | | Author:
| Sandor Ellix Katz | | Paperback:
| 200 pages | | Publisher:
| Chelsea Green Publishing Company | | Publication Date:
| 2003-09 | | Language:
| English | | ISBN:
| 1931498237 | | Package Length:
| 9.8 inches | | Package Width:
| 6.8 inches | | Package Height:
| 0.6 inches | | Package Weight:
| 0.95 pounds | | Average Customer Rating:
|  based on 59 reviews |
| | | | Customer Reviews: | |
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 How easy to be healthyNov 16, 2008
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 FermentationNov 03, 2008
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.
1 of 1 found the following review helpful:
I love this bookNov 01, 2008
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.
0 of 8 found the following review helpful:
 Fermented Author...Oct 26, 2008
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 cooksOct 16, 2008
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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