- 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)
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 TraditionsSee all Product description
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Most helpful customer reviews on Amazon.com
Wild Fermentation has two features that stand out to me as especially valuable:
First, I did enjoy Katz's philosophical musings in regard to food, politics, death, and human existence in general. Although he is definitely thinking and writing from a very particular perspective, his tone is conciliatory and he remains focused on the potential of food as a unifying social force rather than going off on a tangent of blaming or demonizing folks with different experiences and/or perspectives. I think this demonstrates a degree of good will and rhetorical restraint that is badly needed in our increasingly polarized culture.
Second, the suggested reading sections at the end of each chapter are extremely helpful. These have led me to a wealth of knowledge in the particular genres of fermentation that I became interested while reading this book. With such a dizzying number of books available on every type of fermentation, these suggestions have helped to pinpoint which ones are especially worth checking out.