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Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods
Paperback Book
Publisher: 
Chelsea Green
 | 
September, 2003
ISBN:
9781931498234
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Banyen's Description: 

For a people hungry for a reconnection to real food, and to the process of life itself, here’s a hands-on trip through the wild world of fermented and live-culture cuisine, vital foods on the leading edge of the “food as nutrition” movement.

Since the beginnings of human culture, we’ve been nourished by fermented foods and drinks—bread, coffee, chocolate, beer, wine, cheese, miso, yogurt, pickles, and sauerkraut are a few of the more familiar—relying on the almost magical power of fermentation to preserve and improve all sorts of food, making them tastier and more digestible. Fermented food is literally alive with the complex bacterial activity so necessary to life itself, not deadened by industrial food processing. These are the world foodcraft traditions our ancestors knew, and we can re-learn these ingenious ways of biological integrity.

The science and art of fermentation is, in fact, the basis of human culture: without culturing, there is no culture. Wild Fermentation is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a “cultural manifesto” that explores the history and politics of human nutrition. The book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes—some familiar, others exotic—that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses.

The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives.

Katz, a leading expert on the history of these foods, has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world.

“If you read it carefully, you will find a recipe for gentle social activism that will help you feel you can indeed do something to improve the state of the world.” —Annemarie Colbin, Food and Healing

Publisher’s Description: 

Take a whirlwind trip through the wild world of fermented and live-culture cuisine! These flavorful foods provide incredible health benefits and are delicious and easy to make. Author Sandy Katz gives readers a wide assortment of delicious recipes that are easy to make at home.

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