Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods [NOOK Book]

Overview

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 ...

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

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Overview

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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Editorial Reviews

Library Journal
Katz, a gardener, cook, and writer, is also a long-term HIV/AIDS survivor who strongly believes that the live-culture ferments in foods have kept him alive and healthy. In this unusual book, he makes a case for the benefits of fermentation, an ancient preservation technique that he says makes foods much more digestible and nutritious and that is lacking in the Western diet. Among other weighty topics, he explores worldwide traditions of fermented foods, the history of human nutrition, and fermentation as part of the cycle of life; many chapters explain the science and techniques of vegetable, bean, dairy, and bread fermentation, with more than 90 recipes (e.g., sauerkraut, kimchi, miso, yogurt, breads, wines and vinegar, and beers) included. Katz has obviously done comprehensive research on his subject and is passionate about it (although he tells readers much more than they want to know about his digestive process). While foodies who enjoy the sensual pleasures of the table will find Katz's attitude completely contrary to theirs, this specialized guide will appeal to those facing similar health challenges. For large collections.-Mary Schlueter, Missouri River Regional Lib., Jefferson City Copyright 2003 Reed Business Information.
From the Publisher

"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

Mark Knoblauch

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).

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Product Details

  • ISBN-13: 9781603580120
  • Publisher: Chelsea Green Publishing
  • Publication date: 1/15/2008
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 187
  • Sales rank: 137,323
  • File size: 3 MB

Meet the Author

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, and authored The Art of Fermentation (2011) and the instructional DVD Fermentation Workshop with Sandor Ellix Katz (2010). A native of New York City, he now gardens, saves seeds, tends goats and chickens, and produces biodiesel from used fry oil in an off-the-grid community in the hills of Tennessee.

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Table of Contents

Introduction: Cultural context - the making of a fermentation fetish
1. Cultural rehabilitation: the health benefits of fermented foods
2. Cultural theory: human beings and the phenomenon of fermentation
3. Cultural homogenization: standardization, uniformity, and mass production
4. Cultural manipulation: a do-it-yourself guide
5. Vegetable ferments
6. Bean ferments
7. Dairy ferments (and vegan alternatives)
8. Breads (and pancakes)
9. Fermented-grain porridges and beverages
10. Wines (including mead, cider, and ginger beer)
11. Beers
12. Vinegars
13. Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change

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Customer Reviews

Average Rating 4
( 13 )
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Sort by: Showing all of 13 Customer Reviews
  • Posted May 13, 2010

    more from this reviewer

    I Also Recommend:

    Easy, practical, healthy, oh so useful.

    Everything is very easy to understand. There are more recipes than I expected, and most of them useful! Sandor's writing style makes me feel like a good friend is sharing recipes with me. Casual, comfortable, never overwhelming nor over simplified. The pace of the information is very easy, there isn't so much thrown out at once that it's difficult to digest it all, nor is there a lot of boring information to "skim over". His style makes it so easy to see that it's not a difficult thing, and anyone can give it a try. He is realistic about materials, never expecting anyone to purchase any elaborate equipment and making multiple equipment suggestions when possible. What I love the most about this book is the very strong emphasis on trying without fear. What's the worst that can happen? It won't turn out, you will have to throw it away and try again. Not the end of the world! The first batch of sauerkraut my teenage daughter and I made was so amazing! The second batch ended up in the trash. I might have been discouraged by that failure on my second attempt, but Sandor's wonderful outlook on failure reminded me it's no big deal. Stuff happens. I will be trying so many more of these recipes, time and space (and my toddlers) permitting.
    Not only is this healthy, especially for people with IBS and other digestive issues, but self sufficient. I like being able to provide for myself and my family, and not having to relay on grocery stores for everything.

    5 out of 5 people found this review helpful.

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  • Anonymous

    Posted August 18, 2007

    Amazing

    Katz has written a socially-concious, informative, fun guide to fermenting basically anything. Not only do all of his recipies actually work, but reading Wild Fermentation-- which has supplied me with incredible saurkraut, pickles, honey wine, sourdough bread, and much more-- is like reading the biography of a close friend. Part cook-book, part save-the-planet-and-save-ourselves guide, this book gives anyone who's interested a wonderful treat.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted September 18, 2003

    Simply the Best

    This book is a rare gem. It contains all of the practical experience needed to ferment your own foods and beverages. Yogurt, kefir, country wine, T'ej, hooch, and much much more. It is all in here. Fermentation is such a fun hobby. This book is for the germo-phobe as well. Mircobes are our friends, not our enemies.

    1 out of 1 people found this review helpful.

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  • Posted February 28, 2014

    Check this one out!

    Easy read, good instructions, very informative
    with good recipes!

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  • Anonymous

    Posted August 10, 2013

    I bought this book to learn more about a process that I knew lit

    I bought this book to learn more about a process that I knew little about. I love this book. It not only explains , but also inspires. I recommend this book to all who are interested in fermentation. I have already tried some of his concoctions, and i just love this book, plain and simple.

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