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

$25.00 - Softcover - 187 pages

Celebrate Live Foods!

Get ready to take a whirlwind trip through the wild world of fermented and live-culture cuisine! These vital foods—at the forefront of the "food as nutrition" movement—provide incredible health benefits and are delicious and easy to make.

Since the beginnings of human culture, we've been nourished by fermented foods—bread, coffee, chocolate, beer, wine, cheese, miso, yogurt, sauerkraut are a few of the most familiar—relying on the magic of fermentation to preserve and enhance the flavor and health benefits of what we eat and drink. Fermented food is literally alive with the complex bacterial activity so necessary to life itself, not deadened or destroyed by industrial food processing.

Wild Fermentation is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health.

"In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this magnum opus to a population hungry for a reconnection to real food, and to the process of life itself."
—from the Foreword by Sally Fallon, author of Nourishing Traditions