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 flavours 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.
Wild Fermentation
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Editorial Reviews
From Booklist
Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries. But in that process of control, people lost some of the benefits of wild fermentation. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented foods (alcoholic beverages excepted). Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
Review
A nostalgic journey... this is a book that will fascinate and inspire food lovers. -- Saul Zabar, owner of Zabar's, New York City's Most famous food market.
Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food. -- Sally Fallon, author of Nourishing Traditions
Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food. -- Sally Fallon, author of Nourishing Traditions
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More About the Author
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).
Customer Reviews
Most Helpful Customer Reviews
279 of 283 people found the following review helpful
Format:Paperback
This is the only cookbook that I know of that you will read from cover to cover. It is not the dry "do this in this order" kind of book, it walks with you on your culinary endevors like your mom or grandma would, telling you stories along the way, including the secrets that make not just sourdough bread, but unforgettable sourdough bread.
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.
And your concept of "self" will never be the same again. He shows us how to reclaim and restore a part of ourselves that has protected us like the ozone layer protects the earth: the world of microbes in and around us, the protective cloak of the microecology that is meant to be a part of us like our skin.
Fermented foods restore a health balance like no probiotics and vitamins can. Happy reading, happy fermenting, happy eating!
127 of 133 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
I love this book! I've tried a few of the recipes and just love the results! I can't believe none of the "back to nature" type books and publications I read talk about the simple and healthful ways of preserving food through fermentation!
Sandor does a fantastic job of taking the mystery and careful measuring out of fermentation. Most of the recipes I've read for fermentation say you must follow the recipe exactly or risk food poisoning. I'd rather play around with the recipes, so this is just perfect for me! I'm also impressed with his research into traditional recipes.
I just read that kimchi may cure Avian Flu, and the recipe in this book is a fantastic hit here! We use it as salad dressing with some sesame oil!
Sandor does a fantastic job of taking the mystery and careful measuring out of fermentation. Most of the recipes I've read for fermentation say you must follow the recipe exactly or risk food poisoning. I'd rather play around with the recipes, so this is just perfect for me! I'm also impressed with his research into traditional recipes.
I just read that kimchi may cure Avian Flu, and the recipe in this book is a fantastic hit here! We use it as salad dressing with some sesame oil!
139 of 148 people found the following review helpful
Format:Paperback
To refer to this as a 'cookbook' is disingenuous; it's a book about life and living foods! Having first read through a 20-ish page xeroxed copy of Katz' guide to fermented foods, I welcomed the increased breadth and volume covered in this published edition. I especially appreciate the cited references, although some works are relied on too heavily and there is a relative dearth of scientific citations. That said, there are some and the critique is balanced by the realization that Western science and nutrition have not been overly interested in such topics. A friend with Krohn's disease is hopeful it will help him to find foods he can more easily digest. Katz' book is an unconventional guide to storing foods with methods proven useful over centuries of preservation....and years in his own kitchen. It's detailed, thought provoking and contains a host of colorful characters worth reading about all on their own. It gets four stars because I look forward to a 2nd edition - thanks for a fine book!
Most Recent Customer Reviews
Great Read
We love this book. It is a great read, easy to understand and worth every penny. Would make a great gift for anyone interested in fermentation.
Published 1 day ago by Heidi Blackwood
CAUTION!!! NOT A REAL COOKBOOK... A PROPAGANDA PUSHER
I have never before given this kind of a review...but then I have never needed to. Save your money and save your time! Honestly! Read more
Published 15 days ago by RL
No table of contents?
Just got this book and so far I feel like I am learning a lot. But it is in onvenoent, to say the least, that there is no table of contents How come?
Published 20 days ago by Dr. Mark A. Lodico
Informative, practical, useful.
This book did exactly what I wanted it to do, teach me how to prepare fermented foods. Some of the other reviews are overly concerned about the author's lifestyle, I didn't really... Read more
Published 22 days ago by GARRETT
Inspiring many to ferment
This second copy of Wild Fermentation that I purchased was for a gift. I have also recommended the book to friends who have purchased it and loved it. Read more
Published 23 days ago by M.I. Suárez
Very interesting read
I was amazed at the array of different recipes and will try out some of them. One suggestion for a future edition is to create a separate section for water kefir, ginger beer made... Read more
Published 1 month ago by xendula
Just not scientific enough for me
For a book purported to be the fermentation bible I was sorely disappointed when it came to the science of fermentation. Read more
Published 1 month ago by L. Baumgardner
Good Basics but too much politics
If you know very little about fermentation but want to get a basic understanding by reading, then you can by GLEANING it from this book. Read more
Published 1 month ago by Shelly Belle
Very interesting, very comprehensive guide to fermented foods
For a person looking to add variety to their culinary offering, this book is the way to go. Wild Fermentation starts out by giving general background of the subject which I mostly... Read more
Published 2 months ago by Dellman19
Ferment your thinking
This book will certainly give you a new perspective on fermentation. It covers fermentation of fruits, vegitables, beans, grains, making beer, wine, vinegar etc. Read more
Published 2 months ago by Nate
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milliliters sea salt, dairy ferments, milliliters honey, milliliters salt, milliliters sugar, yeasty sediment, corn chunks, alcohol ferments, wild fermentation, kefir grains, pineapple vinegar, sweet miso, sourdough starter, sauerkraut juice, insulated cooler, ceramic crock Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, Cultural Resources, Short Mountain, Storey Books, Ten Speed Press, Drawoe Kura, Stephen Harrod Buhner Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
milliliters sea salt, dairy ferments, milliliters honey, milliliters salt, milliliters sugar, yeasty sediment, corn chunks, alcohol ferments, wild fermentation, kefir grains, pineapple vinegar, sweet miso, sourdough starter, sauerkraut juice, insulated cooler, ceramic crock Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, Cultural Resources, Short Mountain, Storey Books, Ten Speed Press, Drawoe Kura, Stephen Harrod Buhner Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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