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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods | |||||||
 
| 80% Recommended by our customers. Publisher: Chelsea Green Publishing Company Catalog: Book Release date: 2003-09 Media: Paperback Number of pages: 200 Ean: 9781931498234 Book Isbn: 1931498237  Tip: compare prices with similar booksAuthor:
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| Professional Review: |
| This book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes - some familiar, some exotic - that are easy to make at home. They include vegetable krauts and tempeh, beers, wines and meads, yoghurts and cheeses. The recipes provide a veritable smogasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yoghurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate. |
| User Reviews: |
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Written on February 27, 2008 Summary: Worth the purchase! This book was definately worth the purchase! It's got a wonderful variety of recipes. My favourite aspect is that it offers the reader recipes from different parts of the world. When making this stuff, it's like travelling through sacred foods. Fermenting is such an amazing process/experience and taste. It's so good for you, and it's cheap to make. It just takes some time, and watching your food/drinks ferment is an exciting 'scientific experiment'. We are told the opposite that eating something like this will make us sick. It's actually the opposite, not eating this stuff IS making us sick. In the western world, we have more problems with digestion then ever before. Eating a variety of 'homeade' fermented foods aids in digestion, and is way more fun to eat, then popping dead pills. Enjoy!  Written on February 15, 2008 Summary: Wonderful information A refreshing look at fermentation without hyper-pasteurization. Some other book's yogurt recipes I've followed have pasteurized the product three times between cow and refrigerator. This book pushes for unpasteurized milk where possible for yoghurts and cheeses. A refreshing change from chemistry-lab fermentation. Covers a rich array of fermented products, with the exclusion of any meat products. If you want to ferment fish, I recommend a good Tai cookbook. I've never seen recipes for other meats. As an aside, the author does use the book to spread his political thoughts, though I don't feel it's out of format for this book. The book is pretty clearly about sustainable living with the land, instead of against it, as can be seen in his desire to let things ferment naturally as much as possible. The political commentary is mostly along the same lines. The author is gay and does live on a hippy commune, if that offends your sensibilities you probably should keep that in mind. Pros: Recipes are detailed and have a personal story to each recipe. Cons: Some details are lacking, such as how to store some products. But the author clearly pushes a exploratory style of recipe following. Sean Written on February 8, 2008 Summary: Fermented Goodness Ok - one of my new pursuits is fermented vegetables. This time-proven storage technique has been all but lost in our culture. This book was extremely useful in identifying the types of foods that can be fermented as well as describing several techniques. The biggest return was on the varied recipes. I've already tried a couple of them. If you haven't already, check out the Harsch Fermenting Crock Pot. For small batches these crocks are the best equipment for the job. I can also recommend the sauerkraut "stomper" from Lehmans.com Written on January 19, 2008 Summary: Wild Fermentation Katz has effectively collated a great deal of personal experience on lactic fermentation (as in sauerkraut)of a wide range of plant products. His writing style is clear and accessible. After years of omitting kraut from my yearly roster of farm preservation, I read his book and immediately started my crock going. Results were excellent. Thanks, Felix! Katz also reminds us that food preservation with fermentation greatly extends the range of foods we can count on when the power fails. Joann S. Grohman author Keeping A Family Cow Written on January 2, 2008 Summary: Bubbling life A gift that has been giving since the beginning of time, its nice to see we are starting to pay attention to what has been here all along. Our food is alive, we are what we eat. lucky us! |
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| Our price | $16.50 | $16.50 | $16.50 | $9.56 | $27.95 | $10.20 |
| List price | $25.00 | $25.00 | $25.00 | $11.95 | $27.95 | $15.00 |
| Lowest used price | $17.40 | $15.98 | $16.14 | $6.73 | $45.98 | $8.23 |
| Lowest new price | $15.27 | $15.62 | $15.63 | $6.62 | $19.95 | $8.37 |
| Collectible price | - | $35.00 | - | - | - | - |
| Catalog | Book | Book | Book | Book | Book | Book |
| Release date | 2003-09 | 1999-10-01 | 2007-04-04 | 2002-02 | 2008-01-31 | 2006-03-28 |
| Media | Paperback | Paperback | Paperback | Paperback | Paperback | Paperback |
| Number of pages | 200 | 688 | 208 | 64 | 527 | 304 |
| Ean | 9781931498234 | 9780967089737 | 9781933392592 | 9781553120377 | 9780916764203 | 9780452285668 |
| Book Isbn | 1931498237 | 0967089735 | 1933392592 | 155312037X | 0916764206 | 0452285666 |
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