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ISBN 10: 1931498237
ISBN 13: 9781931498234
Author: Sandor Ellix Katz
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
1. Cultural Rehabilitation: The Many Benefits of Fermented Foods
2. Cultural Theory: Human Beings and the Phenomenon of Fermentation
3. Cultural Homogenization: Standardization, Uniformity, and Mass Production
4. Cultural Manipulation: A Do-It-Yourself Guide
5. Vegetable Ferments
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Tags: Sandor Ellix Katz, Fermentation, Nutrition
