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

Author: Sandor Ellix Katz
Publisher: White River Junction, Vt. : Chelsea Green Pub., ©2003.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
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. The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Sandor Ellix Katz
ISBN: 1931498237 9781931498234
OCLC Number: 51967139
Description: xv, 187 pages : illustrations ; 26 cm
Contents: Cultural context: the making of a fermentation fetish --
Cultural rehabilitation: the health benefits of fermented foods --
Cultural theory: human beings and the phenomenon of fermentation --
Cultural homogenization: standardization, uniformity, and mass production --
Cultural manipulation: a do-it-yourself guide --
Vegetable ferments --
Bean ferments --
Dairy ferments (and vegan alternatives) --
Breads (and pancakes) --
Fermented-grain porridges and beverages --
Wines (including mead, cider, and ginger beer) --
Beers --
Vinegars --
Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change.
Responsibility: Sandor Ellix Katz.

Abstract:

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. 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.

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