Horizon Information Portal

e-branch

Home

My Account/Renew Loans

Find Magazine Articles & more

Wild fermentation : the flavor, nutrition, and craft of live-culture foods / Sandor Ellix Katz.

by Katz, Sandor Ellix, 1962-

View full image

Chelsea Green Publishing, [2016]

Fermented foods.

9781603586283 (pbk.)

Updated and revised edition.

xxi, 297 p. : col. ill. ; 26 cm.

"The book that started the fermentation revolution"--Cover.

Includes bibliographical references and index.

Foreword by Sally Fallon Morell -- Preface to the revised edition -- Acknowledgments -- Introduction. cultural context: the making of a fermentation fetish -- 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 -- 6. Lightly fermented beverages -- 7. Dairy ferments (and vegan alternatives) -- 8. Grain ferments (porridges, soft drink, soups, flatbreads, and breads) -- 9. Bean ferments -- 10. Wines (including mead, cider, and other alcoholic beverages made from simple sugars) -- 11. Beers -- 12. Vinegars -- 13. Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change -- Appendix. cultural resources -- Notes -- Image credits -- Index.

Michael Pollan calls him the "Johnny Appleseed of Fermentation." Sandor Katzre returns with a fresh perspective, renewed enthusiasm, and expanded wisdom. This self-described fermentation revivalist, best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods and their health benefits. Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. This new edition is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes - including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread - and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Sandor Katz is the author of The Art of Fermentation and is the host of the instructional video "Fermentation Workshop".

Horizon Information Portal 3.24_8902M

© 2001-2013 SirsiDynix All rights reserved.

Horizon Information Portal