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Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods Paperback – Sep 1 2003


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Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods + The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World + Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Product Details

  • Paperback: 187 pages
  • Publisher: Chelsea Green Publishing (Sept. 1 2003)
  • Language: English
  • ISBN-10: 1931498237
  • ISBN-13: 978-1931498234
  • Product Dimensions: 25.1 x 17.8 x 1.3 cm
  • Shipping Weight: 386 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: #2,580 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Customer Reviews

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17 of 17 people found the following review helpful By Robin Asbell on Sept. 10 2003
Format: Paperback
This is a rare sort of book, one in which a smart, creative person has become obsessed with a process and collected all sorts of amazing information for the reader on it. Most consumers and cooks don't really consider fermentation and what it does to so many of the foods we eat. Mr Katz has considered it a great deal, and uncovered the nutrition and chemistry that most of us are missing. It is a book for people who remember eating homemade kraut, people who are into buliding immunity, people who like making their own stuff, from beer to bread, and people just interested in food.
A magnum opus on bacteria working for you.
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13 of 13 people found the following review helpful By J. Foster on Jan. 31 2004
Format: Paperback
This book is trully awesome. My husband has Crohn's disease which affects his digestive system and he was told that he needed to recolonize his gut with good bacteria and one of the ways is to eat fermented vegetables. This book guided me thru the process joyously and easily. Well researched and fun to read. Recipes for all kinds of vegies, dairy ferments and breads. Makes you pine for the simpler life in an intentional community.
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22 of 23 people found the following review helpful By A Customer on Feb. 22 2004
Format: Paperback Verified Purchase
I am really pleased with this book. It covers the culture of live culture, and guides you step by step into becoming a fermentation fan. It is packed with recipes for vegetable, bean dairy, bread and grain ferments (wine, beer and vinegar too!)
My only annoyance was the frequent reference by the author to being queer, living in a queer community, and building "our house together at the end of Sex Change Ridge, about a quarte-mile through the woods from "downtown" Short Mountain". I'm very happy for you - but exactly what does this have to do with fermentation?
Despite this, the book is such a good resource I still give it 5 stars.
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9 of 9 people found the following review helpful By Nancy Hendryx on Oct. 8 2003
Format: Paperback
This cookbook has all the mundane and esoteric recipes I've ever wanted to own but have not been able to find all in one glorious place. Non-vinegar pickled pickles? It's there. Amazake? No problem! Kimchee? Likewise! And it's all written in a very intelligent, humorous and engaging manner with short and entertaining anecdotes that do not go on forever or stray far afield. **This book is a gem.** I recently attended a cooking class conducted by the author, who is just as amazing as his cookbook. He is full of energy and enthusiasm for spreading the gospel of these traditional and oh-so-nourishing foods. I own about 60 cookbooks, by the way, and this book is in my top five. I can't say enough good things about it. Buy this book!
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6 of 6 people found the following review helpful By mandala on Nov. 4 2009
Format: Paperback
I am in the middle of reading Wild Fermentation and am thrilled with the recipes. I tried the saurkraut recipe and now understand why the author is so hooked on fermentation. The taste of home-made kraut is incredible! Very unlike store bought stuff. Will try the honey wine next. The author openly admits to having AIDS and he credits consumption of fermented foods for his ability to defy this terrible disease and live a relatively healthy life. A truly inspiring piece of work.
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3 of 3 people found the following review helpful By kimmer on Aug. 28 2011
Format: Paperback
This book had simple and easy to follow recipes! i enjoyed the variety of recipes and the worldly information on the ferments. I would recommend this book for beginners and anyone that is wanting to try out fermenting!
Thank you to the author for this book!
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12 of 14 people found the following review helpful By B. Marold on June 26 2004
Format: Paperback
'Wild Fermentation' by Sandor Ellix Katz appears like a living fossil of the sixties counterculture, surfacing after forty years of being both shaped and scarred by the currents and tides of the last forty years. The author is a member of a very sixties hippie influenced rural community whose lifestyle seems to be grown directly from the soil laid down by 'The Whole Earth Catalogue', 'Easy Rider', 'Alice's Restaurant', and the Hog Farm, but without any trace of the Merry Pranksters' antics or inclinations towards mind-altering drugs. The shaping of the last forty years is seen in the author's being HIV positive AIDs infected young man with a major interest in sharing his passion for fermented foods with the rest of the world through modern publishing and scholarly rigor.
Fermented food products are probably much more common in our lives today than they have been since the advent of the processed foods industry. And, this is a fact that even the average foodie may not be conscious. A quick inventory of fermented foods commonly used in modern American homes will show how widespread they have become.
The most obvious fermented product is beer, which has always been with us. Their cousins, wines and meads are also the product of fermentation. Virtually all cheeses are produced by fermentation, and our interest in and consumption of artisinal cheeses is rising fast. Yogurt is a close cousin of cheeses and consumption of yogurt has been rising since the early seventies. Sauerkraut and Choucroute have been with us since the beginning, but Asian fermented cabbage such as Kimchee and other fermented vegetables are becoming more popular.
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1 of 1 people found the following review helpful By farron on Nov. 9 2013
Format: Paperback Verified Purchase
Lots of recipes and information. Great learning and reference book. Highly recommend it to people hoping to learn more about fermentation and those who have a great understanding, but would like a solid reference tool.
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