Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

by Sandor Ellix Katz, Sally Fallon Morell

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Overview

The Book That Started the Fermentation Revolution

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

Praise for Sandor Ellix Katz and his books:

The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors

“Sandor Katz has proven himself to be the king of fermentation.”—Sally Fallon Morell, President, The Weston A. Price Foundation

“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”—Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land

“The fermenting bible.” — Newsweek

“In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” — Grist

Product Details

ISBN-13: 9781603586290
Publisher: Chelsea Green Publishing
Publication date: 08/19/2016
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 320
Sales rank: 1,226,961
File size: 18 MB
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About the Author

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com. 

Table of Contents

Foreword Sally Fallon Morell ix

Preface to the Revised Edition xi

Acknowledgments xv

Introduction Cultural Context: The Making of a Fermentation Fetish xvii

1 Cultural Rehabilitation: The Many Benefits of Fermented Foods 1

2 Cultural Theory: Human Beings and the Phenomenon of Fermentation 13

3 Cultural Homogenization: Standardization, Uniformity, and Mass Production 21

4 Cultural Manipulation: A Do-It-Yourself Guide 35

5 Vegetable Ferments 49

6 Lightly Fermented Beverages 83

7 Dairy Ferments (and Vegan Alternatives) 107

8 Grain Ferments (Porridges, Soft Drinks, Soups, Flatbreads, and Breads) 139

9 Bean Ferments 185

10 Wines (Including Mead, Cider, and Other Alcoholic Beverages Made from Simple Sugars) 211

11 Beers 239

12 Vinegars 257

13 Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change 269

Appendix: Cultural Resources 281

Notes 283

Image Credits 287

Index 288

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