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Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."
The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.
The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
About the author:
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic.
Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. This updated and revised edition, now with full-color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes and updates and refines original recipes, reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike.
Making wine at home just got more fun, and easier, with author Richard Bender’s experiments. Whether you’re new to winemaking or a seasoned pro, you’ll find this innovative manual accessible, thanks to its focus on small batches that require minimal equipment and that use an unexpected range of readily available fruits, vegetables, flowers, and herbs.
This is the story of a man, a cow, and a question: What am I eating?
After realizing he knows more about the television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone buys 420 pounds of beef directly from a rancher and embarks on a hilarious and inspiring culinary adventure. With the help of an incredibly supportive wife and a cadre of highly amused friends, Stone offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner.
Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more.
Over the course of dozens of nose-to-tail meals, Stone cooks his way through his cow, armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected; like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat (like the tongue and heart). And at the end of each chapter, he shares a recipe.
By examining the food that fuels his life and pondering why we eat the way we do, Stone and his family slowly discover how to live a life more fully, and experience a world of culinary adventures along the way.