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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 ... Show synopsis

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  • 1. Trade paperback, Chelsea Green Publishing Company, 2003

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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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