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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).
"This immensely valuable book belongs in the kitchen of anyone interested in health, nutrition and wild cultures. It is a feast of fact, fun, and creativity by a modern wise wo-MAN."--Susun Weed, author of Healing Wise
"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
Fantastic read including recipes and personal stories about fermenting at home.Published 1 day ago by John
Very helpful to understanding why and how we need fermentation.Published 15 days ago by Donna Diedrich
A delightful, thoroughly enjoyable look at a very important aspect of healthy nutrition. Bravo!Published 27 days ago by Sally R. Cappel
I checked out this book from the library a week ago, and I can't put it down! The writing style is great. Read morePublished 27 days ago by S. J. Owens
Not exactly what I expected, but an excellent guide nonetheless.Published 1 month ago by Eric the Grey
Informative book on many recipes. I will have plenty of time trying some of my favorites.Published 2 months ago by AWOL
really interesting, great variety of fermentation projects to tryPublished 2 months ago by Heather Collier