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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods Paperback – 17 Jun 2013

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Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries. But in that process of control, people lost some of the benefits of wild fermentation. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented foods (alcoholic beverages excepted). Mark Knoblauch
Copyright © American Library Association. All rights reserved


"Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food."--Sally Fallon, author of Nourishing Traditions

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Product details

  • Paperback: 200 pages
  • Publisher: Chelsea Green Publishing Co (17 June 2013)
  • Language: English
  • ISBN-10: 1931498237
  • ISBN-13: 978-1931498234
  • Product Dimensions: 17.8 x 1.3 x 25.4 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #3,47,860 in Books (See Top 100 in Books)
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Amazon.com: 4.6 out of 5 stars 648 reviews
5.0 out of 5 starsA Great Resource
9 April 2017 - Published on Amazon.com
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40 people found this helpful.
Lori Doyle
5.0 out of 5 starsIt is sooo good and super easy only 3 ingredients
31 January 2017 - Published on Amazon.com
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19 people found this helpful.
Luke Feher
5.0 out of 5 starsGreat read!
14 January 2017 - Published on Amazon.com
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18 people found this helpful.
James C.
5.0 out of 5 starsThis is a great book for anyone interested in fermenting
8 June 2017 - Published on Amazon.com
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18 people found this helpful.
jc vt
3.0 out of 5 starsAn introductory guide
14 June 2015 - Published on Amazon.com
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17 people found this helpful.

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