Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most men and women consume fermented foods and drinks each and every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative energy of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Reside-Culture Foods is the 1st cookbook to extensively explore the culinary magic of fermentation. \"Fermentation has been an critical journey of discovery for me,\" writes author Sandor Ellix Katz. \"I invite you to join me along this effervescent path, nicely trodden for thousands of years but largely forgotten in our time and spot, bypassed by the superhighway of industrial food production.\" The flavors of fermentation are compelling and complicated, really literally alive. This book requires readers on a whirlwind trip via the wide globe of fermentation, providing readers with basic and delicious recipes-some familiar, other people exotic-that are simple to make at home. The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles bean ferments which includes miso, tempeh, dosas, and idli dairy ferments which includes yogurt, kefir, and basic cheesemaking (as nicely as vegan options) sourdough bread-generating other grain fermentations from Cherokee, African, Japanese, and Russian traditions very easy wine- and beer-generating (as well as cider-, mead-, and champagne-making) methods and vinegar-creating. With practically one hundred recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
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