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Recipes
How To
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Book - Wild Fermentation
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Item Number: BK586283
Wild Fermentation by Sandor Ellix Katz
The Flavor, Nutrition And Craft Of Live-Culture Foods Is The First Cookbook To Widely Explore The Culinary Magic Of Fermentation.
The book covers:
- Vegetable ferments such as sauerkraut, kimchi, and sour pickles
- Bean ferments including miso, tempeh, dosas, and idli
- Dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives)
- Sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions
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Extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques and vinegar-making.
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This could be most comprehensive and wide-ranging fermentation cookbook ever published, with nearly 100 basic and delicious recipes -some familiar, some exotic but all easy to make at home
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7" X 10" Softcover - 187 pages
Bread, Cheese, Wine, Beer, Coffee, Chocolate - Most People Consume Fermented Foods And Drinks Every Day Enjoying The Distinctive Flavors And Nutrition Resulting From The Transformative Power Of Microscopic Bacteria And Fungi.
The Flavors Of Fermentation Are Compelling And Complex - Quite Literally Alive. This Book Takes Readers On A Trip Through The Wide World Of Fermentation.
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Product Reviews
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