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
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