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Wild Fermentation - The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

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A wonderful resource for learning about fermented foods. Everything from Kombucha to Kimchi. Highly recommended for the DIY foodie, or anyone wanting to explore the wonderful tastes and exciting processes of fermented foods (and beverages).

From the back cover:

Get ready to take a whirlwind trip through the wild world of fermented and live-culture cuisine! These vital foods - at the forefront of the "food as nutrition" movement - provide incredible halth benefits and are delicious and easy to make.

Since the beginnings of human culture, we've been nourished by fermented food -- bread, coffee, chocolate, beer, wine, cheese, miso, yogurt, sauerkraut are a few of the most familiar -- relying on the magic of fermentation to preserve and enhance the flavor and health benefits of what we eat and drink. Fermented food is literally alive with the complex bacterial activity so necessary to life itself, not deadeneed or destroyed by industrial food processing.

Wild Fermentation is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connetion between real food and good health.

  • Paperback: 200 pages
  • Publisher: Chelsea Green Publishing (September 1, 2003)
  • Language: English
  • ISBN-10: 1931498237
  • ISBN-13: 978-1931498234

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