First of all, Goodreads has really jacked up the listing for this book. This is for the book, Wild Fermentation: A Do-it-Yourself Guide to Cutural ManFirst of all, Goodreads has really jacked up the listing for this book. This is for the book, Wild Fermentation: A Do-it-Yourself Guide to Cutural Manipulation. ISBN 978-1-934620-17-5. It’s a 64 page booklet published by Microcosm Publishing, 2001. This listing is for this book: https://www.goodreads.com/book/show/1.... However, Goodreads shows “other editions” of this book as this one: https://www.goodreads.com/book/show/1.... Two completely different books, as the latter is an expanded version of this booklet. Additionally, if you go to Sandor Katz’s author page on GR, this booklet is not even listed, although the ebook version is listed separately.
So, for this booklet, many of the reviews below are actually for the second book above. It doesn’t help that Katz has two books with almost identical names, but really surprised GR hasn’t done a better job of separating the two, since GR is associated with Amazon, which is where I bought my copy. This is a good reason to always check the ISBN of whatever edition you’re reading, to ensure you’re reviewing the right book here.
So, on to the review. Katz is basically modern hippie who lives in a commune in Tennessee, becoming something of a cultural (ha, nice pun) warrior for the lost art of fermentation. His books, blog, and workshops have helped to revitalize an ancient form of preserving food which, while never lost, was becoming less and less prominent in the way we eat and prepare foods here in the United States. Covering everything from sourdough breads to kimchi to sauerkraut and cultured milk products, Katz lays out the very simple groundwork for producing these fermented delicacies in your own kitchen.
Fermented food contain many beneficial bacteria, or probiotics, that are essential to our health. These bacteria evolved along with us, becoming part of how our bodies regulate our health. Katz believes he is is a living example of this. He considers fermented food to be part of his health regimen in keeping himself healthy despite having AIDS. My own personal anecdote is that since I started fermenting cabbage into sauerkraut about a year and a half ago, and eating at least a quarter cup of it a day (or other cultured products like kimchi or yogurt - not the heavily sweetened, commercial shit, but the real stuff), I have not suffered from chronic sinus infections. I used to get them at least twice a year, but only had one very mild case in this time period that lasted a couple days versus weeks.
If you’re interested in fermenting foods for the first time, this is a handy booklet, easy to read and follow directions. Katz has a blog, and another fine blog to follow is http://fermentationrecipes.com/ which has a couple of recipes I use often, like the curtido and the beet/ginger sauerkraut.
Fermenting foods is easy and safe, offering up many nutritional benefits. Give it a try! ...more
This isn't a bad book, and I think people who follow Dr Junger's advice can see many benefits. Nevertheless, one has to wade through a bunch of bullshThis isn't a bad book, and I think people who follow Dr Junger's advice can see many benefits. Nevertheless, one has to wade through a bunch of bullshit before getting to the "plan." Lots of anecdotal evidence, which sound good, but aren't particularly convincing.
I've not done the full cleanse, but I adopted a lot of what Junger's plan entails a few years ago when I started eating a mostly Paleo diet. It's not rocket science to cut out the sugars, refined carbs, and processed food, as a way of restoring health and vigor. I lost about 20 pounds during this time, also by exercising regularly, getting enough sleep, meditating, and limiting my intake of electronic devices.
If you want to read all the stuff I thought was unnecessary, then you will enjoy this. I'm not sure about the practicality of eliminating a lot of the "toxins" in our household environment, but it couldn't hurt. ...more
not a bad little book. Klipp is a pretty good writer, but this was more like an article for a second tier fitness mag. He has a good story here but itnot a bad little book. Klipp is a pretty good writer, but this was more like an article for a second tier fitness mag. He has a good story here but it is short and doesn't provide a lot of detail about his transformation....more
Yet another e-book of relatively easy paleo recipes. There's not a lot that's original here, in content or ideas, but it's a slim volume and I supposeYet another e-book of relatively easy paleo recipes. There's not a lot that's original here, in content or ideas, but it's a slim volume and I suppose one can add some of these recipes to the usual portfolio. I thought the best entry was how to make your own coconut milk....more
Jennifer McGruther is one of the growing number of bloggers dedicated to eating foods in their natural and traditional state. Setting aside any kind oJennifer McGruther is one of the growing number of bloggers dedicated to eating foods in their natural and traditional state. Setting aside any kind of industrial processing, McGruther has developed an array of recipes for all kinds of foods, from breads to meat and game to fish, vegetables, and ferments.
Writing in a deliberate, yet casual style, she offers many tips and insights into the traditional and artisan food movements. I enjoyed reading not only the captions, but the recipes as well.
Recommended for those who want to return to cooking and eating as our grandparents and great-grandparents did. Not recommended for those who enjoy the SAD....more
Well, hard to review a book that I haven't placed into practice yet. There is a lot of good information here, nothing very rarefied, especially for thWell, hard to review a book that I haven't placed into practice yet. There is a lot of good information here, nothing very rarefied, especially for the price, but since I'm interested in starting a micro farm myself, I'm reading all that I can....more
I suppose it's always easy to compare like-minded books to one another. Many of the reviews here are tasking Plenty with not being quite in the same lI suppose it's always easy to compare like-minded books to one another. Many of the reviews here are tasking Plenty with not being quite in the same league as Barbara Kingsolver's Animal, Vegetable, Miracle. And it's not. This book is more of a memoir than Kingsolver's, although there are plenty of similarities. But Alisa and James are not farmers, but foragers of a kind, scouring an area of 100 miles in any direction for local food. This book is as much about their mental exercises, and the doubts and small joys, as about the food challenge itself.
The two authors alternate chapters, although, to be fair, they both write a lot alike. It wouldn't be easy to tell who wrote what, if it weren't for use of first person singular. Nevertheless, we are given some insight into the broader issues of climate change, sustainability, and perhaps most importantly, that of memory in the collective struggle for retaining the old foodways. Never preachy, but definitely thought provoking.
So, I'd recommend this book as a companion to AVM, not a competitor. Enjoy it on its own merits. ...more
although many of the recipes are worth trying, i didn't have success with quite a few. there's more information about tailoring your diet to certain dalthough many of the recipes are worth trying, i didn't have success with quite a few. there's more information about tailoring your diet to certain disease and other bodily issues that i wasn't expecting, and ended up being not interested in.
a very earnest book. the author is an advocate of local eating, and she uses this book to explore what it munlike the listing, this book is 261 pages.
a very earnest book. the author is an advocate of local eating, and she uses this book to explore what it means to eat and live locally. well, mostly. she makes a lot of good points about the connectedness of farming to eating and the health of the planet to both, but at times can come across as preachy, which she freely admits in on section of the book.
nevertheless, i had a hard time putting this book down. i think it would have been valuable to have a sketch of her property, as it was a bit difficult imagining her homestead, but she does give very vivid detail of her home and garden.
the one concern i had was the same paradox i find with most environmentalists concerned with climate change (as i am), and that is the tendency to still trave, presumably by jet, around the country and world. going to a conference in Norway doesn't sound feasible to me if you're concerned about your carbon footprint, and a tad hypocritical. she also likes to point out her accomplishments serving on such and such committee or whatever. it's the way she writes about it that seems smug and self-righteous.
still, i recommend this book. read it, then go garden and pick up Barbara Kingsolver's Animal, Vegetable, Miracle....more
I really didn't grow up with Julia Child. Everyone knew who she was, of course, because she was a "famous person." It wI could not put this book down!
I really didn't grow up with Julia Child. Everyone knew who she was, of course, because she was a "famous person." It wasn't until my college days, after six years in the navy, that I started watching her programs on PBS. There was a four hour block of cooking shows, and she was in her Cooking with Master Chefs phase. I mostly remember a young and slim Emeril Legasse, but I digress. Julia was already pretty old then around 80, and sat a good bit while the guest chef did his or her thing. But there was something rather amazing about this woman, and the more I learned about her, the more I grew to admire all the things she had accomplished.
This book deals with the time Julia and her husband Paul spent in France. Paul was in the civil service, and was stationed in Paris not long after World War 2. This is where Julia blossomed as a person and, more importantly, as a cook and writer. She recounts meals they ate, markets they visited, and people they met, all in her characteristic style of speech. It's really amazing the things they had to endure in postwar France, but they managed quite well.
Eventually they made their way to Marseilles, and after some time in West Germany and Norway, back to the US. Before leaving Paris, Julia and two of her friends began writing what was to become a classic, Mastering the Art of French Cooking. Julia does not hold back from discussing the difficulties she had with her co-authors and her initial publisher, but she was a very no-nonsense person, and this drive helped propel her, at a time in life when many people are slowing down, into celebrity and cult status.
Paul Child is very much a co-star of this book. He was a great husband to Julia, and encouraged her and never held her back. In many ways, it was his tastes that introduced Julia into the world of fine cuisine. Although he didn't "make" her, he was a great influence and the great love of her life.
I'll be checking out Julia's videos on YouTube, as many episodes of her first series, The French Chef, are now there. But this is a delightful "remix" of Julia Child, and shows her love of life, cooking, and friends and family. Enjoy this book. Bon Appetit!