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ISBN: 1931498237 / ISBN-13: 9781931498234

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 ... Show synopsis

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  • Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green Publishing Company) – Trade paperback (2003)
    by Sandor Ellix Katz, Sally Fallon (Foreword by)

    Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

    Trade paperback, Chelsea Green Publishing Company
    2003
    English
    187 pages

    ISBN: 1931498237
    ISBN-13: 9781931498234

    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 ... Show more

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Reviews of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Overall customer rating: 4.500
Grace G

Good, fun book

by Grace G on Jul 11, 2013

Featured in Michael Pollan's newest, "Cooked," this author writes a fun, informative, and non-sensationalist (although strongly opinionated) book on lactofermentation. Enjoyable to read with easy-to-follow recipes. More

Raymond Y

Love this book!

by Raymond Y on Nov 8, 2012

A friend loaned me a copy of this book and I ordered a copy for myself the next day. Recipies are easy to understand and follow, subject matter is wonderful! teaches how to make very healthy tasty stuff. Most of the people in my family love the kimchi that I make and that suprised me! More

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