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

'Wild Fermentation' is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in... Full description

Main Author: Katz, Sandor Ellix, 1962-
Format: Book
Language: English
Published: White River Junction, Vt. : Chelsea Green Pub., 2003
Subjects:
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.
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Library Location Call Number Status
Neenah Adult Nonfiction 641.7 K159w Available
Neenah Adult Nonfiction 641.7 K159w On Hold
Oshkosh Adult Nonfiction 641.7 K19w On Hold
Ripon Adult Nonfiction 641.7 Katz Available