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Wild fermentation: the flavor, nutrition, and craft of live-culture foods

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Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

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.

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Grouping Information

Grouped Work ID 10f204cc-c149-06e7-caf3-3d562bfaec4a
Full title wild fermentation the flavor nutrition and craft of live culture foods
Author katz sandor ellix
Grouping Category book
Last Update 2018-05-22 23:05:13PM
Last Indexed 2018-05-22 23:50:34PM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Sandor Ellix Katz
author_display Katz, Sandor Ellix
available_at_catalog Edmondson Pike, Edmondson Pike Kids, Richland Park
collection_catalog Non-Fiction
detailed_location_catalog Edmondson Pike - Adult Non-Fiction, Goodlettsville - Adult Non-Fiction, Richland Park - Adult Non-Fiction, Southeast - Adult Non-Fiction
display_description Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
format_catalog Book, eBook
format_category_catalog Books, eBook
id 10f204cc-c149-06e7-caf3-3d562bfaec4a
isbn 9781603580120, 9781603586283, 9781931498234
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literary_form_full Non Fiction
local_callnumber_catalog 641.7 K949w, 664.024 K1993w 2016
owning_library_catalog Nashville Public Library
owning_location_catalog Edmondson Pike, Edmondson Pike Kids, Goodlettsville, Richland Park, Southeast
primary_isbn 9781603586283
publishDate 2003, 2008, 2016
record_details ils:CARL0000215205|Book|Books||English|Chelsea Green Pub.,|c2003.|xv, 187 p. : ill. ; 26 cm., ils:CARL0000503977|Book|Books|Revised and updated edition.|English|Chelsea Green Publishing,|[2016]|xxi, 297 pages : color illustrations ; 26 cm., overdrive:6c422089-409e-4bdd-ad7c-3ba47d9feafb|eBook|eBook||English|Chelsea Green Publishing|2008|
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subject_facet Cookbooks, Fermented foods
title_display Wild fermentation : the flavor, nutrition, and craft of live-culture foods
title_full Wild Fermentation The Flavor, Nutrition, and Craft of Live-Culture Foods, Wild fermentation : the flavor, nutrition, and craft of live-culture foods / Sandor Ellix Katz
title_short Wild fermentation :
title_sub the flavor, nutrition, and craft of live-culture foods
topic_facet Cooking & Food, Fermented foods, Nonfiction