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Book Data

ISBN: 9781931498234
Year Added to Catalog: 2004
Book Format: Paperback
Book Art: 25 b&w illustrations, more than 90 recipes
Dimensions: 7 x 10
Number of Pages: 208 pages
Book Publisher: Chelsea Green Publishing
Old ISBN: 1931498237
Release Date: July 1, 2003
Web Product ID: 170

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Wild Fermentation

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

by Sandor Ellix Katz

Foreword by Sally Fallon

Table of Contents

  List of Recipes ix
  Foreword by Sally Fallon xi
  Acknowledgments xiii
Introduction  Cultural Context: The Making of a Fermentation Fetish 1
Chapter 1.
 Cultural Rehabilitation: The Health Benefits of Fermented Foods 5
Chapter 2.
 Cultural Theory: Human Beings and the Phenomenon of Fermentation 13
Chapter 3.
 Cultural Homogenization: Standardization, Uniformity, and Mass Production 20
Chapter 4.
 Cultural Manipulation: A Do-It-Yourself Guide 28
Chapter 5.
 Vegetable Ferments 38
Chapter 6.
 Bean Ferments 57
Chapter 7.
 Dairy Ferments (and Vegan Alternatives) 73
Chapter 8.
 Breads (and Pancakes) 92
Chapter 9.
 Fermented-Grain Porridges and Beverages 110
Chapter 10.
 Wines (Including Mead, Cider, and Ginger Beer) 124
Chapter 11.
 Beers 141
Chapter 12.
 Vinegars 152
Chapter 13.
 Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change 158
  Appendix: Cultural Resources 167
  Notes 169
  Bibliography 175
  Index 181

Price: $25.00
Format: Paperback
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