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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
 
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Paperback)

by Sally Fallon (Foreword), Sandor Ellix Katz (Author)
5.0 out of 5 stars  See all reviews (3 customer reviews)
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Product details

  • Paperback: 200 pages
  • Publisher: Green Books (30 Oct 2003)
  • Language English
  • ISBN-10: 1931498237
  • ISBN-13: 978-1931498234
  • Product Dimensions: 25.7 x 17.5 x 1.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 15,840 in Books (See Bestsellers in Books)

    Popular in these categories:

    #12 in  Books > Food & Drink > Preserving Food
    #13 in  Books > Food & Drink > Drinks & Beverages > Beer

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Product Description

Product Description

This book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes - some familiar, some exotic - that are easy to make at home. They include vegetable krauts and tempeh, beers, wines and meads, yoghurts and cheeses. The recipes provide a veritable smogasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yoghurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate.

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Customer Reviews

3 Reviews
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Average Customer Review
5.0 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
11 of 12 people found the following review helpful:
5.0 out of 5 stars Informative, educational and tasty, 9 Jan 2008
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.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars bookful of goodies, 12 Jul 2009
By Alan Ashmore "al" (Spain) - See all my reviews
(REAL NAME)   
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.Breads,beers, soya,cheeses,and a whole lot of other delicious and thought prevoking food!
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2 of 2 people found the following review helpful:
5.0 out of 5 stars Inspiring and practical., 16 Jul 2009
By Mrs. A. M. J. Wigmore "The Parsnip" (Somerset UK) - See all my reviews
(REAL NAME)   
Sandor is a sane thinker in this world of refined food, genetic engineering etc. The book is marvellous, inspiring and practical. I set to work straight away, fermenting whatever I had lying around. I'm sure it will do my iffy stomach the world of good. Still have to taste the outcome, mind!
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