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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
Copyright © American Library Association. All rights reserved
Review
"Wild Fermentation takes readers on a tour of fermented foods from around the globe--many of them delicacies available at Zabar's--and describes techniques for making them at home. For me the book was a nostalgic journey, reminding me of traditional foods I knew in my childhood, which are rarely found today. This is a book that will fascinate and inspire food lovers."- Saul Zabar
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Most helpful customer reviews
15 of 15 people found the following review helpful
5.0 out of 5 stars
Excellent Sourcebook,
By A Customer
This review is from: Wild Fermentation: The Flavor, Nutrition and Craft of Lve-Culture Foods (Paperback)
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.
9 of 9 people found the following review helpful
5.0 out of 5 stars
Improving Food with Bacteria,
By Robin Asbell (Minneapolis, Mn) - See all my reviews
This review is from: Wild Fermentation: The Flavor, Nutrition and Craft of Lve-Culture Foods (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.
11 of 11 people found the following review helpful
5.0 out of 5 stars
There is no guide better than this one!!,
By
This review is from: Wild Fermentation: The Flavor, Nutrition and Craft of Lve-Culture Foods (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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