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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; 1st (first) edition (Sept. 1 2003)
  • Language: English
  • ISBN-10: 1931498237
  • ISBN-13: 978-1931498234
  • Product Dimensions: 17.8 x 1.3 x 25.4 cm
  • Shipping Weight: 386 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Bestsellers Rank: #1,817 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

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).

(Mark Knoblauch)

"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

Customer Reviews

4.7 out of 5 stars
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Most helpful customer reviews

19 of 19 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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17 of 17 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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12 of 12 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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24 of 25 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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8 of 8 people found the following review helpful By noemi barabas on Sept. 15 2003
Format: Paperback
This is the only cookbook that I know of that you will read from cover to cover. It is not the dry "do this in this order" kind of book, it walks with you on your culinary endevors like your mom or grandma would, telling you stories along the way, including the secrets that make not just sourdough bread, but unforgettable sourdough bread.
Sandor doesn't just tell us, he shows us, how to be self-sufficient about making and storing food (with little need for a stove or a refrigerator): making sourdough, cheese, miso, making tempeh, making wine, beer and, it seems, almost every other fermented food made the world over. And he gives you a list of resources where you can order the most mundane and exotic of starter cultures and even seaweed from our own Atlantic coast.
And your concept of "self" will never be the same again. He shows us how to reclaim and restore a part of ourselves that has protected us like the ozone layer protects the earth: the world of microbes in and around us, the protective cloak of the microecology that is meant to be a part of us like our skin.
Fermented foods restore a health balance like no probiotics and vitamins can. Happy reading, happy fermenting, happy eating!
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7 of 7 people found the following review helpful By Not your average bear on Jan. 17 2004
Format: Paperback
I didn't expect how much I'd get into this when I picked it up, but Sandor's writing is clear and engaging and the subject is universal. I love that he talks about the history and the culture of fermentation alongside the concrete details of just making it work yourself with the kinds of things you have at hand.
It's true that fermentation is a fundamental chemical process that human beings have used for thousands of years to make food edible and tasty, but we've lost touch with that when we peel back the plastic on store-bought food. We've also forgotten the magical transformations involved, and this book lets you do that for yourself. Now I just have to find a good crock somewhere.
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7 of 7 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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6 of 6 people found the following review helpful By Watermelon Meow Meow on Sept. 18 2003
Format: Paperback
Sandorkraut has done a superb job of gathering his practical experience about fermenting foods, and putting it all done in a fun-to-read book. This book became an instant favorite of mine. I finally know that I am not alone in my fascination of fermention. This book will supplement anyone with a homemade wine, beer, or mead hobby. If you've ever wanted to make your own lacto-fermented veggies, this book is a must read. Great job Sandor!
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