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For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes--some familiar, others exotic--that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses. The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate. Katz, a leading expert on the history of these foods, has written a revolutionary and informative culinary guide he calls "a cultural manifesto." He has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world.

This book is on these lists:

LibraryBell's Wish List by LibraryBell
Jeamac's Wish List by jeamac
Raw Food Health by soyvey
Recommended Reads by kerrick
BodyEarth Recommended Reading by ellen.007
Cookbook, food, farming by lccushman
Food: Politics, History, Health and Culture by hyperlocavore
Kavanah's Book Recomendations by kavanahgarden

All lists >>

• January 2012 Indie Next List
• December 2011 Indie Next List
• November 2011 Indie Next List