Also By This Author

Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods

by Sandor Katz

Foreword by Sally Fallon

Praise

"This is a very well written book, a pleasure to read, with excellent information and easy recipes for cultured and fermented foods. If you read it carefully, you will even find a recipe for a gentle social activism that will help you feel you can indeed do something to improve the state of the world."

—Annemarie Colbin, Ph.D., author of Food and Healing

"Wild Fermentation takes readers on a tour of fermented foods from around the globe—many of them delicacies available at Zabars'—and describes techniques for making them at home. For me the book was a nostalgic journey, reminding me of traditional foods I knew in my childhood, which are rarely found today. This is a book that will fascinate and inspire food lovers."

—Saul Zabar, owner of Zabar's, New York City's most famous food market

"This immensely valuable book belongs in the kitchen of anyone interested in health, nutrition and wild cultures. It is a feast of fact, fun, and creativity by a modern wise wo-MAN."

—Susun Weed, author of Healing Wise

"In our mad rush to adopt newer, more technological food production, we have abandoned the fermenting, healthful wisdom of our forebears. Sandor Katz's book reclaims one of the most important, and ecologically sustainable, processes of preserving and enhancing foods that humankind has discovered. Wild Fermentation is a significant, hands-on, journey through the miracle of fermented foods."

—Stephen Harrod Buhner, Earth Poet and author of Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation and The Lost Language of Plants

"For those of us raised to believe that cleanliness is Godliness and 'sterilization' the route to health, the notion that we'd sometimes be better off letting microbes have their way in our food seems. . . well, 'wild.' Armed with nothing more than a taste for sour flavors, and a decade of experiment that began with salted cabbage, Katz takes the reader on a tour of praise for what microbial biodiversity can do for foods and human health. A witty and enlightening romp with 'mix, wait, and check' recipes for everything from brined garlic to vineagre de pina."

—Joan Gussow, Author This Organic Life

"In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself."

—Sally Fallon, author of Nourishing Traditions, from the Foreword