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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Chelsea Green Publishing Company Product Details - Ratings and reviews for wild fermentation: the flavor, nutrition, and craft of live-culture foods. |
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by: Sandor Ellix Katz
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Sales Rank: 3661
Chelsea Green Publishing Company
Released: 2003-09 |
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Media: Paperback (1)
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Product 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.
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
- Paperback: 200 pages
- Publisher: Chelsea Green Publishing Company; 2003-09
- Label: Chelsea Green Publishing Company
- Studio: Chelsea Green Publishing Company
- ISBN: 1931498237
- Average Customer Review: based on 60 reviews
- Sales Rank in Books: #3661
Avg. Customer Review:
0 of 0 people found the following review helpful:
Customer Rating: 
Summary: Best Cookbook Ever! 2008-12-04
Comment: I love this book so much. It's well written, with clear, concise, unintimidating instructions for so many kinds of ferments. The start of each chapter is a bit of history and commentary, and it's as much fun to read the non-recipe parts as it is to look at the recipes and make plans to incorporate fermented foods in your diet.
For me, the most inspiring instructions were for the ginger ale, the sourdough starter, and the vinegar. I love the idea of making my own vinegars from scratch for on salads, and I love baking bread, the idea of doing it with my own wild yeast starter is really exciting.
I love his introduction chapters, and his philosophy about fermenting. I've recommended this book both to people I know who are really interested in politics and sociology and people who are interested in cooking. It's fun to read, I can't think of any other "cook book" I've sat and read cover to cover for fun.
0 of 0 people found the following review helpful:
Customer Rating:
Summary: How easy to be healthy 2008-11-16
Comment: Tons of info and easy to follow instructions. We have had amazing results with what we've tried. Highly recommend.
1 of 1 people found the following review helpful:
Customer Rating:
Summary: A Much Needed Review of Fermentation 2008-11-03
Comment: 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 people found the following review helpful:
Customer Rating:
Summary: I love this book 2008-11-01
Comment: 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 14 people found the following review helpful:
Customer Rating: 
Summary: Fermented Author... 2008-10-26
Comment: 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.
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
