Wild Fermentation
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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
Product Description
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation."Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavours of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.
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Most Helpful Customer Reviews
13 of 13 people found the following review helpful
Format:Paperback
I am new to fermenting and this book has been a real inspiration. The recipes and instructions are very clear and easy to follow and there are many things you could try straight away with things that you probably have in your kitchen.
It's written in a lovely style and full of personal stories of how fermenting can fit into your daily life. The only problem I'm having is acquiring big jars and crocks to put things in!
So from a total beginner (but someone quite handy in the kitchen) I fully recommend this book. It has just the right balance of science I think to make it all seem tangible too, I think that really helps to foster understanding rather than just following recipes.
It's written in a lovely style and full of personal stories of how fermenting can fit into your daily life. The only problem I'm having is acquiring big jars and crocks to put things in!
So from a total beginner (but someone quite handy in the kitchen) I fully recommend this book. It has just the right balance of science I think to make it all seem tangible too, I think that really helps to foster understanding rather than just following recipes.
5 of 5 people found the following review helpful
Format:Paperback
This is an extremely interesting book, but not by Sally Fallon as it states here, (she wrote the forward only). It's written by Sandor Ellix Katz a self confessed 'fermentation fetishist'.
The recipe section covers every form of fermented food you can think of, from Fruit Kimchi to Amazake to Kefir. It is a extremely enjoyable book to read especially if you are (like the author), passionate about fermentation. Everything from health benefits to history of fermentation & cultural aspects are covered.
Highly recommended!!
The recipe section covers every form of fermented food you can think of, from Fruit Kimchi to Amazake to Kefir. It is a extremely enjoyable book to read especially if you are (like the author), passionate about fermentation. Everything from health benefits to history of fermentation & cultural aspects are covered.
Highly recommended!!
20 of 23 people found the following review helpful
Format:Paperback
This book is one that I wished for for years. I didn't it existed until I bought Sally Fallons book. I have always wanted to know more about fermentation and this book clearly describes a lot of way of fermenting various veggies and how to make sourdough etc.
There is no meat and fish in there, but I sure do hope that Sandor will also write a book on the meat and fish fermenting topic. I would surely buy it.
Back to the roots is how I would call it, and with that, back to a better health.
There is no meat and fish in there, but I sure do hope that Sandor will also write a book on the meat and fish fermenting topic. I would surely buy it.
Back to the roots is how I would call it, and with that, back to a better health.
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Most Recent Customer Reviews
Amazing book, will definitely buy his others
Absolutely superb book. If you are interested in fermenting anything, making beer, wine, or are just slightly interested, this book will not disappoint. Read more
Published 19 months ago by Laney
Excellent, clear, easy and informative!
A very good read, clear and easy. Informative and just begs you to try it all out! Highly recommended.
Published 21 months ago by zephanco
"Wild about food"
I was delighted with this book. I had seen the title mentioned on an american website so was 'over the moon' when I found the book available from Amazon. Read more
Published 23 months ago by Hippy Chick
simple way to better health
fantastic recipes of how to make everyday foods into power nutrition. the author encourages you to try your own recipes and the possibilities are endless. Read more
Published on 10 Nov 2009 by Josephine
Inspiring and practical.
Sandor is a sane thinker in this world of refined food, genetic engineering etc. The book is marvellous, inspiring and practical. Read more
Published on 16 July 2009 by Mrs. A. M. J. Wigmore
bookful of goodies
This is the best book I have bought for a long time.If you are in to health,self sufficiency,veganism,alternative living,this should keep you busy for a while. Read more
Published on 12 July 2009 by Alan Ashmore
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