Wild Fermentation - Sandor Ellix Katz New softcover book
The flavour, nutrition and craft of live-culture foods
by SANDOR ELLIX KATZ with foreword by Sally Fallon
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New softcover book, 188 pages, first published 2003.
Get ready to make a whirlwind trip through the wild world of fermented and live-culture cuisine! These vital foods - at the forefront of the 'food as nutrition' movement - provide incredible health benefits and are delicious and easy to make.
Since the beginnings of human culture, we've been nourished by fermented food - bread, coffee, chocolate, beer, wine, cheese, miso, yoghurt, sauerkraut are a few of the most familiar - relying on the magic of fermentation to preserve and enhance the flavour and health benefits of what we eat and drink. Fermented food is literally alive with the complex bacterial activity so necessary to life itself, not deadened or destroyed by industrial food processing.
Wild Fermentation is one of the only comprehensive recipe books of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a 'cultural manifesto' that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health.
- Cultural Rehabilitation: The health benefits of fermented foods
- Cultural Theory: Human Beings ad the phenomenon of fermentation
- Cultural Homogenization: standardization, uniformity, and mass production
- Cultural Manipulation: a do-it-yourself guide
- Vegetable Ferments
- Bean Ferments
- Dairy Ferments (and vegan alternatives)
- Breads (and pancakes)
- Fermented-grain porridges and beverages
- Wines (including Mead, Cider, and Ginger Beer)
- Cultural Reincarnation: fermentation in the cycles of life, soil fertility and social change
About the author
Sandor Ellix Katz (aka Sandorkraut) is a culinary author, DIY food activist and a self-described 'fermentation fetishist'. His explorations in fermentation developed out of overlapping interests in cooking, nutrition and gardening. A long-term HIV/AIDS survivor, Katz considers fermented foods to be an important part of his healing. He has taught hundreds of food fermentation workshops around the United States and his book Wild Fermentation has been called a classic, "the bible for people embarking on DIY projects like sourdough or sauerkraut" , and "especially notorious for getting people excited about fermenting food"
A native of New York City, the author is a resident steward of Short Mountain Sanctuary, a queer, off-the-grid intentional community in the wooded hills of Tennessee.
For more Permaculture books by Bill Mollison and others click here
Wild Fermentation by Sandor Ellix Katz
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