Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods, 2nd Edition
  • Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods, 2nd Edition
  • Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods, 2nd Edition
  • Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods, 2nd Edition
  • Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods, 2nd Edition
  • Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods, 2nd Edition
  • Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods, 2nd Edition
  • Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods, 2nd Edition
ISBN: 1603586288
EAN13: 9781603586283
Language: English
Release Date: Aug 19, 2016
Pages: 320
Dimensions: 0.7" H x 9.8" L x 7.1" W
Weight: 1.75 lbs.
Format: Paperback
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  • New $29.95 Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods, 2nd Edition
Book Overview

Wild Fermentation has] become a manifesto and how-to manual for a generation of underground food activists.--The New Yorker

The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazak , and so much more

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the Johnny Appleseed of Fermentation returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its original publication, and aided by Katz's engaging and fervent workshop presentations, 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. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, Read More chevron_right

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Book Reviews (10)

4
  |   10  reviews
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4
   beyong a beginner
Sandor Katz's fermenting progress was interesting to read about, as he has lots of wonderful recipes. I was a bit overwhelmed by the book when I first received it, so found another book on fermenting, which didn 't seem to me intimidating. After receiving and looking through the book, I realized that I was apparently looking for something other than what offered in this book. After receiving it, I wondered if I should have purchased his first book instead, this one. There are many recipes in this book that I want to learn and experience first, so it will be on the shelf waiting for my future fermenting projects.
 
1
   If you like a book about political views then buy this fermented foods book
I don 't believe the other reviews when they say that this book is only a tool where they are selling you a leftist, global change agenda! If we ask for a book about how to learn and do fermented food, please keep your political views to yourself, otherwise make a book about your political agenda and maybe mention something about fermentation! I can even read the darn book ; I should start reading it right away!
 
3
   Let's stick to what the book is about
Haven 't yet gotten to the fermentation part. Still history of fermentation, but he has already managed to insert at least 2 distinct progressivepolitical talking points. It is a book about fermentation and that is what I want to learn and read about not what is your political ideology. May update to 4 stars when it finally gets to fermenting a bit more, as he at least doesn lingers on political subjects, but eh. I don 't care what your political position is on BLM and gender identity, I just want to learn what I set out to learn, there is no need to insert it everywhere.
 
2
   No basic instruction to preserve veggies, nor fruit.
New to fermenting, this book was purchased in a YouTube video, which is why I referenced it. Disappointed as it is not the go-to book I expected or expecting, or even the basic simple mention of vegetables, no citrus, fruits, or even honey. I would not recommend for the average person trying to preserve basic food or real instructions on how to do so. It does go into dairy, grains, alcohol and breads. I'm looking to cook, not to preserve and ferment, so that falls short after arriving home from the farmers'market of fruits and vegetables unless I want to throw it all together for Kimchi.
 
1
   Disappointment
This book was a real disappointment for me. I was expecting more recipes and how-tos and less preaching. If you live in a rural area, there are also a lot of ingredients that you won 't have access to. And while Amazon ordering may be available, I don 't want to try huge quantities of something to order a recipe that I may never use again.
 
2
   Not what I hoped for
There was a lot of information, but the author spent a great deal of time rambling about all kinds of irrelevant areas. There are only a few actual recipes.
 
3
   Not my thing
A beautiful book by a charming guy. But I was looking for much more in the way of recipes, in particular for fermenting vegetables. This book reads more like a guru memoir, with a few recipes in respective sections on fermenting vegetables, beans, grains, wines, vinegars, etc.
 
5
   Another winner from Sandor
It has new pictures and beautiful recipes in it. If you love the old version, I believe that you will also love this version.
 
5
   This is a great book for anyone interested in fermenting
I have Katz's Art of Fermentation and have found it to be a great resource but is a lot to digest. The methods of fermentation are sometimes buried in the prose and also the directions in this book were a little less precise. This new book is essentially the shortened version of the art. It is laid in a more recipe format, so the ingredients needed, the time it takes and the steps to complete it are clearly set. If you're looking for a book that covers virtually all aspects of fermenting, this is it.
 
5
   It is sooo good and super easy only 3 ingredients
Everything I need to know to get started fermenting my own food is here. Since receiving this book a few weeks ago, I have made the fermented buckwheat bread several times and will never stop! It is sooo good and super easy to make with only 3 ingredients buckwheat, salt and water.
 
1