false http://photo.goodreads.com/books/1171615988m/109800.jpg 109800 2 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. <i>Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods</i> 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 flavors 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. The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published. 105822 30 9 2003 Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods total:340|5:195|4:111|3:26|2:7|1:1| 340 1512 594 95 4 1 false false Mon Jul 28 00:00:00 -0700 2008 Mon Aug 11 18:21:44 -0700 2008 Mon Aug 11 18:34:06 -0700 2008 more...]]> 4 0 false false Mon Nov 16 00:00:00 -0800 2009 Mon Nov 16 11:31:04 -0800 2009 Mon Nov 16 11:31:04 -0800 2009 more...]]> 5 0 false false Fri Feb 13 03:48:01 -0800 2009 Fri Feb 13 03:53:32 -0800 2009 I get a great vibe from fer...more...]]> 5 0 false false Tue May 12 15:05:18 -0700 2009 Fri May 15 22:00:00 -0700 2009 more...]]> 5 0 false false Tue Mar 24 12:08:10 -0700 2009 Tue Mar 24 12:11:39 -0700 2009 more...]]> 5 0 false false Mon Jul 27 00:00:00 -0700 2009 Thu May 28 08:34:59 -0700 2009 Mon Jul 27 19:15:59 -0700 2009 more...]]> 4 1 false false Tue Apr 01 00:00:00 -0700 2008 Sun Jul 13 00:53:25 -0700 2008 Sun Jul 13 00:54:44 -0700 2008
I sat down to read Sandor Katz’s “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” to help me along with my recreational pickling and fermenting skills.

I was hoping to learn a bit about the how-tos when ma...more...]]> 5 1 false false Fri Aug 01 00:00:00 -0700 2008 Tue Dec 23 07:22:00 -0800 2008 Tue Dec 23 07:27:54 -0800 2008 more...]]> 5 1 false false Tue May 01 00:00:00 -0700 2007 Sun Feb 24 08:44:17 -0800 2008 Sun Feb 24 08:57:01 -0800 2008
I liked his reasoning that we as a society t...more...]]> 5 0 false false Fri Dec 12 07:16:18 -0800 2008 Tue Sep 09 09:19:49 -0700 2008 Fri Dec 12 07:16:18 -0800 2008 more...]]> 4 0 false false Fri Apr 24 00:00:00 -0700 2009 Thu Apr 30 07:16:02 -0700 2009 Thu Apr 30 07:20:58 -0700 2009 more...]]> 3 0 false false Thu May 14 16:27:50 -0700 2009 Thu May 14 16:35:36 -0700 2009 3 0 false false Sun Aug 16 07:31:30 -0700 2009 Sun Aug 16 07:33:53 -0700 2009 5 0 false false Sat Jan 01 00:00:00 -0800 2005 Mon Jan 21 17:21:00 -0800 2008 Mon Jan 21 17:27:09 -0800 2008 more...]]> 5 0 false false Tue Aug 19 14:37:20 -0700 2008 Wed Apr 29 10:13:54 -0700 2009 more...]]> 5 0 false false Sun Mar 01 00:00:00 -0800 2009 Mon Oct 05 03:12:39 -0700 2009 Mon Oct 05 14:54:23 -0700 2009 5 0 false false Wed May 13 10:27:34 -0700 2009 Wed May 13 10:29:37 -0700 2009 3 0 false false Thu May 01 00:00:00 -0700 2008 Mon May 12 18:56:54 -0700 2008 Wed May 28 14:03:51 -0700 2008 The Joy Of Pickling. This book has nice illustrations, sections on vegetables, dairy, wines etc.. but along side the discussion on technique, history and recipes is the author's commentary on being an AIDS survivor and on fermenta...more...]]> 5 0 false false Thu Nov 05 11:38:57 -0800 2009 Thu Nov 05 11:41:57 -0800 2009 4 0 false false Tue Sep 01 00:00:00 -0700 2009 Wed Sep 09 12:53:37 -0700 2009 Sat Sep 12 17:17:29 -0700 2009 http://www.goodreads.com/book_link/follow/8?book_id=109800