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Synopsis
A classic beginner's guide to fermenting just about anything.At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?
Review
Sandor Ellix Katz considers himself a fermentation revivalist. He has written several award-winning books and taught hundreds of workshops around the world empowering people to create their own fermented foods. The New York Times calls him one of the unlikely rock stars of the American food scene.""GENIUS! Americans are suffering from yucky guts and this book teaches us how to fix em simple and basic!" Joli Forbes, Bamboo Family Magazine
"This book marries food preparation and politics. What this is, gloriously and wonderfully so, is an instruction/cook book that very clearly tells you how to ferment and pickle every famous fermented and pickled food, from kimchi to miso to sauerkraut to capers. And like the fermented beverages that are not covered in this book (other than Ethiopian honey wine) this is intoxicating and addictive! Highly recommended for anyone with curiosity, tastebuds and patience." -Roctober Magazine
Praise for Sandor Ellix Katz's other works on fermentation:
In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself." Sally Fallon, author of the nutrition and cookbook Nourishing Traditions
A unique cookbook for gardeners This book will appeal to those interested in world food traditions, the history of human nutrition, and the whys" of good food and good health." The Washington Post
Wild Fermentation will serve as a training manual for thousands of culinary Harry Potters, working their magic in the tranquil atmosphere of sacred kitchens." Wise Traditions
the avant-garden prophet of fermented foods ." Acres USA
informative, thought-provoking and nothing less than inspiring Wild Fermentation does not scare off readers with technicalities; it does everything it can to invite readers to begin fermenting on their own. And it succeeds." In Good Tilth
Basic Fermentation
A classic beginner's guide to basic home fermentation of just about anything, Basic Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate-in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?
A classic beginner's guide to basic home fermentation of just about anything, Basic Fermentation is a great resource by one of the world's foremost experts on the topic."
Wild Fermentation
A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.
Fermented foods are great for your health, and this book is a great resource for learning to use the microbes around you."
History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012)
It is fermented with living cultures and has a 4-week refrigerated shelf life. 1996 April 22–Alpro acquires ... Katz , Ellix Sandor . 2003. Wild fermentation : ... Cultural manipulation : A do -it- yourself guide . 5. Vegetable ferments. 6."
History of Cheese, Cream Cheese and Sour Cream Alternatives (With or Without Soy) (1896-2013):
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 28 cm. Free of charge in digital format on Google Books.
[26 ref] • Summary: This is a book about green and ethical products. The ratings are not about flavor or sales or ... Singer , Peter ; Mason , Jim . 2006. The way we eat : Why our food choices matter . Emmaus, Pennsylvania: Rodale Press, ..."
History of Soy Sauce (160 CE To 2012)
He got the patent because various people vouched for him; he didn't describe how to make any of the food products he patented. Ted worked with both mung ... Katz , Ellix Sandor . 2003. ... Cultural manipulation : A do -it- yourself guide . 5."
History of Tempeh and Tempeh Products (1815-2011)
The cap on the amount of APPs that can be used in menus was removed, and the new regulations no longer require that APPs be ... Katz , Ellix Sandor . 2003. Wild fermentation : The ... Cultural manipulation : A do -it- yourself guide . 5."
History of Miso and Its Near Relatives
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
“Although Sandy is widely known in North America as 5296. Katz , Ellix Sandor . 2003. Wild fermentation : The flavor, nutrition, and craft of live- culture foods. White River Junction, Vermont: Chelsea-Green Publishing Co. xv + 187 p. July."
History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color. Free of charge in digital PDF format.
He found that koji [long used to make sake from rice] was much more active in the production of alcohol than malt, used in the USA to produce whiskey and beer ... Katz , Ellix Sandor . ... Cultural manipulation : A do -it- yourself guide . 5."
Where Do Books Come From?
16.95 978-1-62106-289-9 BREAD OF THE RESISTANCE HOW TO MAKE SOURDOUGH WITHOUT MEASURING TESSALYN MORRISON Sourdough ! ... BLAND AWARD WINNES SANDOR ELLIX KATZ BASIC FERMENT ATION A DO - IT - YOURSELF GUIDE TO CULTURAL MANIPULATION WITH ..."
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