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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods [Paperback]

By Sandor Ellix Katz (Author) & Sally Fallon (Foreword by)
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Item description for Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz & Sally Fallon...

Describes the benefits, worldwide traditions, and science of fermented foods, and provides more than ninety recipes.

Publishers Description

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. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods 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.

Citations And Professional Reviews
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz & Sally Fallon has been reviewed by professional book reviewers and journalists at the following establishments -

  • Booklist - 11/15/2003 page 555
  • Library Journal - 11/01/2003 page 116

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Item Specifications...

Pages   187
Est. Packaging Dimensions:   Length: 0.75" Width: 7" Height: 10.25"
Weight:   0.95 lbs.
Binding  Softcover
Publisher   Chelsea Green Publishing Company
ISBN  1931498237  
ISBN13  9781931498234  

Availability  0 units.

More About Sandor Ellix Katz & Sally Fallon

Register your artisan biography and upload your photo! Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Most recently, with a decade more experience behind him, producing The Art of Fermentation gave him the opportunity to share a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).

Sandor Ellix Katz was born in 1962.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Canning & Preserving
2Books > Subjects > Cooking, Food & Wine > Culinary Arts & Techniques
3Books > Subjects > Cooking, Food & Wine > Drinks & Beverages > Beer
4Books > Subjects > Cooking, Food & Wine > Drinks & Beverages > Spirits
5Books > Subjects > Cooking, Food & Wine > General

Reviews - What do customers think about Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods?

Changed the way I look at food preservation  Sep 7, 2008
I LOVE this book. I've made vinegar pickles in the usual way, but lactic fermantation made me nervous (Really? No vinegar? Won't it spoil?). Sandor's explanation of the whys and history of lactic fermentation really opened my eyes- and, even putting all the myriad health benefits aside, lactic fermentation is SO much tastier than vinegar pickling.

This book is a great compliment to my favorite pickling recipe book, "The Joy of Pickling" by Linda Zeidrich. Sandor's book is not exactly a recipe book. If you happen to knit, I'd say that Sandor is the Elizabeth Zimmermann of fermenting- like her, he believes that improvisation is the very heart of being human. If you're uncomfortable improvising, lots of traditional pickling recipes can be made via lactic- simply omit the vinegar. So far, both my improvisational and recipe'd results have been extrordinary.

There are a lot of complaints in the reviews that Sandor inserts too much politics into this book. Deal with it- food IS political. If you're a christianist wing-nut, you'll no doubt hate this book. But if you're a proud liberal or a thoughtful moderate, you'll probably cheer like I did-- go Sandor go! I really look forward to reading his other books.
The Health Superstar  Jul 4, 2008
This is a wonderful book for anyone who is interested in building their health to a high level. Sandor Katz writes in a fun, insightful way, to bring the history and health giving properties to this subject, and all the ways to produce fermented foods. As a person who does ferment a few foods, I am now inspired to expand my ferments. I highly recommend this book to anyone who is curious about the health benefits of fermented foods.
Fantastic resource and interesting read  Jun 29, 2008
The purpose of this book is not really to be a cookbook. There are recipes given, but they're only half (or less) of the thrust of the work. Katz tries to impart to the reader a visceral feel for how fermentation works and his philosophy of food and nature; to do this, he illustrates the book liberally with examples from his own life. Katz encourages the reader to experiment and create new and exciting dishes.

One doesn't have to live on a communal farm or practice an "alternative lifestyle" to enjoy and learn from this book -- an interest in food preparation and an open mind are all that are required to start enjoying delicious homemade ferments.

Aside from the practical information (the reason I bought the book) it's enjoyable to read on its own. Katz' style is gentle and unassuming, if slightly rambling. All in all, this is a fantastic introduction to the world of fermentation.
Fascinating revelation about fermented food  Jun 27, 2008
It's amazing how much is going on in the air around us and how we can learn to benefit by using what He has provided to nourish our bodies. And it's fun too! Enjoy!
WILD fermentation not sterilized  Mar 31, 2008
This book is required reading for any and all who are on the verge of crossing the paper thin bounderies of fear that our sanitized, white bread culture has shocked us all into believing is right and true. I have read a few of the other comments that people have left and I wonder if they were speaking more of their own lives and not of the life that this book will possibly help you realize. It is only after reading this book that I would have considered it safe or even possible to let flour and water sit on a countertop in a jar for days and then use the bubbling results to create a sour dough bread. This was the life and common knowledge of our grandparents and their parents. This essential knowledge helped EVERYONE before our time servive harsh winters and barren drought summers. It is a shame that refrigeration and antibiotics have sterilized not just our food, but our minds. This book and people like Sandor are either the last hope or the last of a forgotten way of life.

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