Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Live fermented foods are critically important to human health, and are central elements of many different culinary traditions.
Booklist-
Fermentation is one of the earliest natural processes involving
food and its preservation that humans sought to control. The
earliest puffed-up breads, wines, and cheeses likely occurred by
chance, and results were scarcely uniform or predictable.
Disconcerted by off-flavors and spoilage in beer, wine, and baked
goods, early peoples learned to control microorganisms whose
existence would not be demonstrated for centuries. But in that
process of control, people lost some of the benefits of wild
fermentation. Sandor Ellix Katz has experimented with Wild
Fermentation, and his book explains to others how to take advantage
of natural fermentation processes to produce bread, yogurt, cheese,
beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A
gold mine for science-fair projects, Katz's work presents properly
supervised young people ample opportunity to explore both the
science and the art of fermented foods (alcoholic beverages
excepted).--Mark Knoblauch
"A nostalgic journey... this is a book that will fascinate and
inspire food lovers."--Saul Zabar, owner of Zabar's, New York
City's Most famous food market
"Sandor Katz has labored mightily to deliver this opus magnum to a
population hungry for a reconnection to real food."--Sally Fallon,
author of Nourishing Traditions
"This immensely valuable book belongs in the kitchen of anyone
interested in health, nutrition and wild cultures. It is a feast of
fact, fun, and creativity by a modern wise wo-MAN."--Susun Weed,
author of Healing Wise
Booklist- Fermentation is one of the earliest natural processes
involving food and its preservation that humans sought to control.
The earliest puffed-up breads, wines, and cheeses likely occurred
by chance, and results were scarcely uniform or predictable.
Disconcerted by off-flavors and spoilage in beer, wine, and baked
goods, early peoples learned to control microorganisms whose
existence would not be demonstrated for centuries. But in that
process of control, people lost some of the benefits of wild
fermentation. Sandor Ellix Katz has experimented with Wild
Fermentation, and his book explains to others how to take advantage
of natural fermentation processes to produce bread, yogurt, cheese,
beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A
gold mine for science-fair projects, Katz's work presents properly
supervised young people ample opportunity to explore both the
science and the art of fermented foods (alcoholic beverages
excepted).--Mark Knoblauch
"A nostalgic journey... this is a book that will fascinate and
inspire food lovers."--Saul Zabar, owner of Zabar's, New York
City's Most famous food market
"Sandor Katz has labored mightily to deliver this opus magnum to a
population hungry for a reconnection to real food."--Sally Fallon,
author of Nourishing Traditions
"This immensely valuable book belongs in the kitchen of anyone
interested in health, nutrition and wild cultures. It is a feast of
fact, fun, and creativity by a modern wise wo-MAN."--Susun Weed,
author of Healing Wise
Booklist-Fermentation is one of the earliest natural processes
involving food and its preservation that humans sought to control.
The earliest puffed-up breads, wines, and cheeses likely occurred
by chance, and results were scarcely uniform or predictable.
Disconcerted by off-flavors and spoilage in beer, wine, and baked
goods, early peoples learned to control microorganisms whose
existence would not be demonstrated for centuries. But in that
process of control, people lost some of the benefits of wild
fermentation. Sandor Ellix Katz has experimented with Wild
Fermentation, and his book explains to others how to take advantage
of natural fermentation processes to produce bread, yogurt, cheese,
beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A
gold mine for science-fair projects, Katz's work presents properly
supervised young people ample opportunity to explore both the
science and the art of fermented foods (alcoholic beverages
excepted).--Mark Knoblauch
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