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Title: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz, Sally Fallon ISBN: 1-931498-23-7 Publisher: Chelsea Green Publishing Company Pub. Date: September, 2003 Format: Paperback Volumes: 1 List Price(USD): $25.00 |
Average Customer Rating: 4.88 (8 reviews)
Rating: 5
Summary: There is no guide better than this one!!
Comment: This book is trully awesome. My husband has Crohn's disease which affects his digestive system and he was told that he needed to recolonize his gut with good bacteria and one of the ways is to eat fermented vegetables. This book guided me thru the process joyously and easily. Well researched and fun to read. Recipes for all kinds of vegies, dairy ferments and breads. Makes you pine for the simpler life in an intentional community.
Rating: 5
Summary: Should be read by every dedicated kitchen cook in America!
Comment: With Sandor Katz's Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-culture Foods as their guide, meal time dishes involving fermented and live-culture cuisines are not to be thought of as being restricted to gourmet class professional chefs. Most of us would recognize a great number of fermented foods (bread, coffee, chocolate, beer, wine, cheese, miso, yogurt, sauerkraut) that find their place in our kitchens and on our dining room tables. These are foods that depend on complex bacterial activity in order to be nutritional and palate-pleasing ingredients to our dining. What Sandor Katz has done is to compile a book that explores the history and politics of human nutrition, draws attention to world food traditions, and demonstrates the vital connection between natural, "live culture" foods and good human health. Wild Fermentation deserves a rightful place in any personal, professional, or academic Food & Nutrition reference collection -- and should be read by every dedicated kitchen cook in America!
Rating: 5
Summary: The stuff of life
Comment: I didn't expect how much I'd get into this when I picked it up, but Sandor's writing is clear and engaging and the subject is universal. I love that he talks about the history and the culture of fermentation alongside the concrete details of just making it work yourself with the kinds of things you have at hand.
It's true that fermentation is a fundamental chemical process that human beings have used for thousands of years to make food edible and tasty, but we've lost touch with that when we peel back the plastic on store-bought food. We've also forgotten the magical transformations involved, and this book lets you do that for yourself. Now I just have to find a good crock somewhere.
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Title: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon, Mary G. Enig PhD. ISBN: 0967089735 Publisher: NewTrends Publishing, Inc. Pub. Date: 01 October, 1999 List Price(USD): $25.00 |
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Title: Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health by Klaus Kaufmann, Annelies Schoneck ISBN: 155312037X Publisher: Alive Books Pub. Date: September, 2002 List Price(USD): $10.95 |
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Title: Nutrition and Physical Degeneration by Weston A. Price ISBN: 0879838167 Publisher: McGraw Hill - NTC Pub. Date: June, 2003 List Price(USD): $19.95 |
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Title: The Milk Book: The Milk of Human Kindness Is Not Pasteurized by William Campbell Douglass ISBN: 996263654X Publisher: Rhino Publishing S.A. Pub. Date: June, 2003 List Price(USD): $22.99 |
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Title: Traditional Foods Are Your Best Medicine: Improving Health and Longevity With Native Nutrition by Ronald F. Schmid ISBN: 0892817356 Publisher: Inner Traditions Intl Ltd Pub. Date: April, 1997 List Price(USD): $14.95 |
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