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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 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 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.
- Sales Rank: #17800 in Books
- Brand: Chelsea Green Pub Co
- Published on: 2003-09-01
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .50" w x 7.00" l, .85 pounds
- Binding: Paperback
- 187 pages
- Used Book in Good Condition
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
Review
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).
"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
From the Author
"I have been fermenting foods and drinks for a decade. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and I want to share what I have learned."--Sandor Ellix Katz
Most helpful customer reviews
1 of 1 people found the following review helpful.
Too much filler
By Justin England
It was an okay book. If you're into fermentation at all then you're probably going to have seen most of the recipes already. Out of all the fermentation books I have this is probably the only one I wouldn't recommend having though honestly. Just not enough good recipes, and way too much extra sideline stuff. I bought this thinking it was more of a fermentation cookbook sort of deal, but that's really not what it is. It's pretty much just a collection of whatever the author felt like writing, circling it back around to fermentation in a roundabout way. Example, at one point the author gives a recipe, then goes on about how the recipe was given to them by a transgender and then going on a rant about gender identity. Half a page for a recipe, then a page and half of leftist pummeling. Keep in mind, I am a supporter of the LBGT community, but at the same time I don't buy a recipe book to get pummeled with propaganda. If you're looking for a light evening read, it's a good book, but if you're looking for a real fermentation cookbook with more of a professional scientific style to it, look somewhere else.
25 of 25 people found the following review helpful.
Takes us back to a better place............
By woodsie8
I was needing to spend time in a waiting room at a hospital and took this with me, to pass the time. I actually started to read it, instead of thumbing through it. I really got what he was saying about how much we can benefit from preserving with fermentation, as in way back when before we had frig's, etc. I also was impressed with the fact that this is a healthy addition to our diets. I really do want to get back to basics and away from so much premade foods. You won't be disappointed. Also, the reviews that are complaining about his homo agenda.......... That is flat out, not the truth. These obviously are homophobic, rigid people that wrote the reviews. They obviously use any avenue to attack gays and this was just another way, trying to get people to not buy his book. He speaks of his Aids and the community he lives in but does not make that the focus, by no means. There was nothing inappropriate in this book. Many people speak of their health in food related books and the benefits of certain diets of foods. Enjoy. You won't be disappointed.
0 of 0 people found the following review helpful.
Great for anyone just starting out or wanting to go all-in, with ferments.
By Carly P
Good basic knowledge of fermentation using the wild yeasts (i.e. Not adding whey or starter culture to most ferments) and Sandor's storytelling is very entertaining. There are some recipes that are a tad complex for me but I look forward to trying many new things. If you are interested in this book, look for the Facebook group with the same name - lots of support and ideas!
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