Bfo 1773 f
15 Books Available
Wild Fermentation: Th... BFO-1773

Book


Book
Sandor Ellix Katz, 2016, 320 pp, Food Storage and Processing,:
Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, 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. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s 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 The New 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 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 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.

For thousands of years humans have enjoyed the distinctive flavor and nutrition resulting from the transformative power of microscopic bacteria and fungi. The flavors of fermentation are compelling and complex, and quite literally alive. This book takes the reader on a whirlwind trip through the wide world of fermentation with its compelling and complex flavors, providing basic and delicious recipes that are easy to make at home, including sauerkraut, kimchi, sour pickles, miso, tempeh, dosas, yogurt, kefir, basic cheese, bread, beer and wine. With nearly 100 recipes this is still the most comprehensive and wide-ranging fermentation book available.APPROX WEIGHT:.81 lbs.

 "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!" -- noemi barabas

“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

Bfo 1773

Customer Reviews

Add your Review