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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
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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Neenah Adult Nonfiction 641.7 K159w Available
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Ripon Adult Nonfiction 641.7 Katz Available