Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz
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Book Summary Information
Author: Sandor Ellix KatzForeword: Sally Fallon
Edition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2003-09
ISBN: 1931498237
Number of pages: 200
Publisher: Chelsea Green Publishing Company
Book Reviews of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Book Review: Informative, educational and tasty
Summary: 5 Stars
This book is one that I wished for for years. I didn't it existed until I bought Sally Fallons book. I have always wanted to know more about fermentation and this book clearly describes a lot of way of fermenting various veggies and how to make sourdough etc.
There is no meat and fish in there, but I sure do hope that Sandor will also write a book on the meat and fish fermenting topic. I would surely buy it.
Back to the roots is how I would call it, and with that, back to a better health.
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