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| Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods | 
 enlarge | Author: Sandor Ellix Katz
Creator: Sally Fallon
Publisher: Chelsea Green Publishing Company
Category: Book
List Price: $25.00
Buy New: $15.27
You Save: $9.73 (39%)
New (35) Used (9) from $14.98
Avg. Customer Rating:  62 reviews
Sales Rank: 3867
Media: Paperback
Number Of Items: 1
Pages: 200
Shipping Weight (lbs): 1
Dimensions (in): 9.8 x 6.8 x 0.6
ISBN: 1931498237
Dewey Decimal Number: 641.7
EAN: 9781931498234
ASIN: 1931498237
Publication Date: September 2003
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
 Excellent in every way March 24, 2008
3 out of 3 found this review helpful
This book is a treasure trove of excellent fermenting ideas
and recipes and the author comes across an authentic curious
and creative human being with a huge heart.
A wonderful read. Worth every cent!
Great Recipes, Truthful Commentary March 23, 2008
3 out of 3 found this review helpful
This is a great book about how to make some of your own fermented foods, including pickles.
The author also writes a bit about himself, and does not try to be politically correct, but tells it like it is.
I felt that this was totally appropriate, as life is oftentimes a messy, unpredictable, organic journey and it takes all kinds - just like making fermented foods.
I enjoyed reading about the author, and the recipes are good.
This book creates community! March 19, 2008
4 out of 4 found this review helpful
If you could only have 20 books, this should be one of them! I want to make all of the 99 or so recipes. This is the book I keep buying because I keep giving it away. My 3-year old loved the sour pickles, saurkraut and Nuka pickles(my favorite). Yeah for feeding raw vegetables to children! My mom and dad who didn't have anything else in common after producing me, both love this book. It really gives you a sense of adventure and spiritualism about food. Before this book I never really thought "I love you" to my food, But now I look over at all my bubbling jars and joy wells up in my heart.
The first thing I started handing out to everyone interested was Kombucha mothers, then it was nuka pickles and ginger beer. My friends and family know that I never learned to cook yet, so they all hesitate to try and then respond with Wow, that actually is really good!
I havn't found anything I don't like about this book.
This book ties with my favorite book of all time.
But the best thing is that every time I pick up this book I get excited. THe author's serene enthusiasm is just so uplifting. You can tell he's explored all this stuff thoroughly, all the little tips and details make it so even if you're not very talented at food or disciplined at nurturing the life of a project, he's got all the info covered so you don't end up wondering hm, what did I do wrong?
I feel like if there's one good thing I can do for my community, it's promote this book! YUM!!!
Everything I've made so far has been fun and delicious, I'm working on the essene bread and whole rye bread currently.
Also, lot's of fun scientifific facts about food that make you go oh!, Clarity!
I love the illustrations, they have a nice vibe to them. And now I finally have a neon pink and green book in my home.
And when you read it the author engages your feelings in such a benevolent, easy way. You just want to share yourself, your food, your kitchen, your garden, and this book with strangers and friends, and anyone who will listen for a second.
I Am getting so hungry writing this, and I never knew I had a taste for this kind of stuff, I think your body just rejoices when you start eating like this. Heh, heh, my stomach just agreed with me.
BUY THIS BOOK! IT MAKES YOU FEEL HEALTHIER! IT MAKES YOU LOVE MORE!
THANK YOU SANDOR!
 Worth the purchase! February 27, 2008
5 out of 5 found this review helpful
This book was definately worth the purchase! It's got a wonderful variety of recipes. My favourite aspect is that it offers the reader recipes from different parts of the world. When making this stuff, it's like travelling through sacred foods. Fermenting is such an amazing process/experience and taste. It's so good for you, and it's cheap to make. It just takes some time, and watching your food/drinks ferment is an exciting 'scientific experiment'. We are told the opposite that eating something like this will make us sick. It's actually the opposite, not eating this stuff IS making us sick. In the western world, we have more problems with digestion then ever before. Eating a variety of 'homeade' fermented foods aids in digestion, and is way more fun to eat, then popping dead pills. Enjoy!
Wonderful information February 15, 2008
3 out of 3 found this review helpful
A refreshing look at fermentation without hyper-pasteurization. Some other book's yogurt recipes I've followed have pasteurized the product three times between cow and refrigerator. This book pushes for unpasteurized milk where possible for yoghurts and cheeses. A refreshing change from chemistry-lab fermentation.
Covers a rich array of fermented products, with the exclusion of any meat products. If you want to ferment fish, I recommend a good Tai cookbook. I've never seen recipes for other meats.
As an aside, the author does use the book to spread his political thoughts, though I don't feel it's out of format for this book. The book is pretty clearly about sustainable living with the land, instead of against it, as can be seen in his desire to let things ferment naturally as much as possible. The political commentary is mostly along the same lines. The author is gay and does live on a hippy commune, if that offends your sensibilities you probably should keep that in mind.
Pros: Recipes are detailed and have a personal story to each recipe.
Cons: Some details are lacking, such as how to store some products. But the author clearly pushes a exploratory style of recipe following.
Sean
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