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

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

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by Sandor Ellix Katz
     
 

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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

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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

"This immensely valuable book belongs in the kitchen of anyone interested in health, nutrition and wild cultures. It is a feast of fact, fun, and creativity by a modern wise wo-MAN."--Susun Weed, author of Healing Wise

"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:
01/15/2008
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
187
Sales rank:
131,725
File size:
3 MB

Meet the Author

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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