Wild Fermentation: The Flavor, Nutrition & Craft of Live-Culture Foods, by Sandor Ellix Katz. Updated, Revised Edition.
Wild Fermentation: The Flavor, Nutrition & Craft of Live-Culture Foods, by Sando
These vital foods are at the forefront of the new "food as nutrition" movement. This books shows how fermenting will not only preserve the food, but increase the ease of digestion and nutution as well. Includes Miso, Tamari, Yogurts, Cheese, Beer, Wine, Sourdough Breads, Sauerkrauts, Vinegar and more. Very detailed how-to instructions as well as background information. Forward by Sally Fallon. "Sandor doesn't just tell us, he shows us, how to be self-sufficient about making and storing food (with little need for a stove or a refrigerator): making sourdough, cheese, miso, making tempeh, making wine, beer and, it seems, almost every other fermented food made the world over. And he gives you a list of resources where you can order the most mundane and exotic of starter cultures and even seaweed from our own Atlantic coast. 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. “In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” – Grist “In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself.” – Sally Fallon, author of the nutrition and cookbook Nourishing Traditions