Skip to main content
Customer Review
Reviewed in the United States on January 14, 2013
Report
Permalink
"Wild Fermentation" offers a broad overview of the subject from A to Z, including a wide range of fermentation processes and their history, as well as specific how-to's for a variety of recipes in each category. This book is thorough, comprehensive, fascinating and easy to follow. By the time I put it down, I had already compiled a list of foods and beverages I'd like to make. What I like best, though, is Katz' laid back approach that immediately puts the reader at ease about things like: "Will I be able to do this?" "What if it flops?" And of course: "How can I tell the difference between fermented and spoiled?" I highly recommend this book to anyone interested in the topic of fermentation in general or any of the subtopics, such as beer- or cheese-making.
3 people found this helpful
Helpful
Product Details
4.6 out of 5 stars
4.6 out of 5
894 global ratings
