Wild Fermentation: The Flavor, Nutrition, and Craft of Live-culture Foods [J0278]

2003 PB in Gift-Worthy condition. 'Wild Fermentation' is the only comprehensive recipe book 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". 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; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

From recent-ish Amazon/GoodReads reviews: "The book is good for sourdough beginners; tells how to manage starter culture and then go on to bake or make pancakes."; "A really lovely book with great recipes. My only real objection is to some outdated terms for trans people, but considering the context and the love with which Katz writes, I'm not particularly bothered. The ending, in particular, is wonderful."; "This book changed my life! A great read, fun, and empowering. I highly recommend this book to anyone considering trying out any aspect of home fermentation! Bakers, cooks, and brewers alike!"