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Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
By:
Sandor Ellix Katz
296 pages, 7x10, colour photos
Paperback Book
Publisher: 
Chelsea Green
 | 
August, 2016
ISBN:
9781603586283
In stock now: 
2
$41.95 CAD
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.

Sandor Katz, whom Michael Pollan calls “the Johnny Appleseed of Fermentation,” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

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.

 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.

“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: 

The Book That Started the Fermentation Revolution

Sandor Ellix Katz, winner of a James Beard Award andNew York Timesbestselling author,whomMichael Pollan callsthe Johnny Appleseed of Fermentationreturns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expandedwisdomfrom his travels around the world.This self-described fermentation revivalistis perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its publication in 2003, and aided by Katzs engaging and fervent workshop presentations,Wild Fermentationhas inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, theyve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katzs work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called one of the unlikely rock stars of the American food scene by TheNew York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipesincluding Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Breadand updates and refines original recipes reflecting the authorsever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

Praise for Sandor Ellix Katz and his books:

The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.Deborah Madison, author of Local Flavors

Sandor Katz has proven himself to be the king of fermentation.Sally Fallon Morell, President, The Weston A. Price Foundation

Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land

The fermenting bible. Newsweek

In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives. Grist

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