About this title: This book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes - some familiar, some exotic - that are easy to make at home. They include vegetable krauts and tempeh, beers, wines and meads, yoghurts and cheeses. The recipes provide a veritable smogasbord of tastes, like homemade tempeh, ...
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Note: This is a general synopsis. Each listing is described below.
Binding: Softcover
Publisher: Chelsea Green Pub Co
Date Published: 2003-09-01
ISBN-13:9781931498234ISBN:1931498237
Description: NEW. Softcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9781931498234. read more
Binding: Paperback
Publisher: CHELSEA GREEN PUB CO
Date Published: 2003
ISBN-13:9781931498234ISBN:1931498237
Description: New. For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and... read more
"I read this book straight through and loved ever single drop. Sandor makes connections between our culture and our attitudes to fermented foods in elegant inspiring ways!"
"I get a little cranky when my cookbooks are heavily infested with ideological ranting, even if I generally agree with the content. That caveat aside, I'm quite fond of this book; it has a number of unique recipes that I hope to try in the near future."
"This book is an excellent resource, and I will likely purchase a copy when I'm ready to start fermenting. The author does a great job of explaining the process of fermentation, providing a brief (and interesting) history, and then explaining the recipes. Most of them are quite simple and just require time and patience. A few require spores and the author provides resources on where those can be purchased.
My favorite part of this book is the author's critique of modern food production and how it ties into global transnational capitalism and economic imperialism. I wasn't expecting to read about that, but it really is an important aspect of our current food system, and an important one that I think everybody should know about. This political and economic explanation does a great job of laying out why it's important to make one's own food, and learning how to ferment is a large part of breaking out of "the system."
I'm very excited to try to ferment, and I'm glad to see that there are plenty of (seemingly) easy things like ginger beer or kimchi to try to get my feet wet before trying more time-intensive things like making my own tempeh or wine."
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