Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz

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Book Reviews of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Book Review: A Down to Earth book on Fermentation for a Food Source
Summary: 5 Stars

Summary of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

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.

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