Wild Fermentation

By Sandor Ellix Katz. This engaging and unique book gives us the opportunity to rediscover "food as nutrition movement" and introduces us to the world of fermented and live culture cuisine. Some of these we are already aware of: bread, beer, cheese, yogurt, and sauerkraut. This book will take you further and explain the health benefits of fermented foods, the cultural theory, homogenization and manipulations, vegetable, bean and dairy ferments, breads, grains, wines, beers and vinegars, and cultural reincarnation: which is fermentation in the cycles of life, soil fertility and social change. Wild fermentation is the only comprehensive recipe book of fermented and live-culture cuisine ever published. It explores the history and politics of human nutrition and provides you with incredible health benefits that are delicious and easy to make. Softcover 188pp