Free PDF Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Ellix Katz
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Ellix Katz
Free PDF Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Ellix Katz
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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.
Product details
Paperback: 187 pages
Publisher: Chelsea Green Publishing; 1st edition (September 1, 2003)
Language: English
ISBN-10: 1931498237
ISBN-13: 978-1931498234
Product Dimensions:
7 x 0.5 x 10 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
662 customer reviews
Amazon Best Sellers Rank:
#152,146 in Books (See Top 100 in Books)
And everyone who has tried them now wants a jar, but I usually just tell people.. "make them yourself" its so easy it a bit ridiculous. Sandor's enthusiasm is wonderful on this subject and it shows throughout the book. You'll have all kinds of ferment experiements going on atop your fridge or kitchen counter in no time. Whipping up a batch of the most delicious dills takes me all of 5 minutes of work, followed by 3 to 5 days of waiting (which is by far the most difficult part). This is a great read and a precursor to his newer and much larger work on the subject.
There are lots of five star reviews for Wild Fermentation already, but one more can't hurt, right? Katz provides many detailed recipes in this book for ferments of several varieties, which makes it a great starter book to read before stepping up to The Art of Fermentation.Wild Fermentation has two features that stand out to me as especially valuable:First, I did enjoy Katz's philosophical musings in regard to food, politics, death, and human existence in general. Although he is definitely thinking and writing from a very particular perspective, his tone is conciliatory and he remains focused on the potential of food as a unifying social force rather than going off on a tangent of blaming or demonizing folks with different experiences and/or perspectives. I think this demonstrates a degree of good will and rhetorical restraint that is badly needed in our increasingly polarized culture.Second, the suggested reading sections at the end of each chapter are extremely helpful. These have led me to a wealth of knowledge in the particular genres of fermentation that I became interested while reading this book. With such a dizzying number of books available on every type of fermentation, these suggestions have helped to pinpoint which ones are especially worth checking out.
This is a great book for anyone interested in fermenting...anything. I have Katz's "Art of Fermentation", and have found it a great resource, but it is a lot to digest (pun intended). The methods of fermentation are also buried in the prose, and sometimes the instructions in that book were a bit less precise. This new book is basically the condensed version of The Art. It is set up in a more "recipe" format, so the ingredients needed, the time it will take, and the steps to complete it are laid out clearly. There is still plenty of information and opinion about fermenting, but getting to the how-to's is very easy. Love it! If you're looking for one book to thoroughly cover virtually all aspects of fermenting, this is it.
Everything I need to know to get started fermenting my own foods is in here. I have made the fermented buckwheat bread multiple times since getting this book a few weeks ago and I will never stop! It is sooo good and super easy only 3 ingredients: buckwheat, salt and water.
This guy is all about fermenting food. He's taken it to a spirtual, culturally revolutionary level of being into fermenting things. You don't have to get that deep, just make some sauerkraut, but appreciate this man's strange and unrelenting passion for fermented food. Great read!
I have the old version of this book and I love it so much that when I found out there was a new version, I knew I had to get it. This version does not disappoint. It has beautiful pictures and new recipes in it. If you love the old version, I believe you will love this one too. I credit Sandor Katz with helping me overcome my intimidation about fermenting and inspiring me in so many ways. I love the way he writes. I love his recipes. I love his books.
If you're looking for a simple beginner's guide this is fine. I was disappointed, however, after pouring through the comprehensive, in-depth treatise "The Art of Fermentation" by the same author (which is superb and won the James Beard Foundation Award.) "Wild Fermentation" is a simpler precursor with much of the same information but a narrower focus. It does, however, have some step-by-step basic recipes that "The Art of Fermentation" doesn't have. For those who want an introduction into the subject with some basic recipes, this is fine. I'm still looking for a book with a greater range of recipes and variations on sauerkraut, kimchi, fermented fruits vegetables and tsukemono.
This book is great! I have become rather fascinated with the Nuka pickles alone. And the ginger bug. And everything else in this book! Every day I try something new out of this book! All recipes are easy enough as long as you follow Sandor's instructions. Through practice and with this books guidance you can expand and explore. This book is the first step towards a much healthier lifestyle for you and any friends and family that are willing to try rediscovered techniques of healthy food processing. Which (obviously) fermentation is the oldest form of. I recommend this book for everyone who has a kitchen.This is an independent review. I was not paid or given any form of compensation for this review. I'm just an old cook always on the hunt for new flavors to wow my clientele with.
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