Wild Fermentation Book

 
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Author: Sandor Ellix Katz (Forward by Sally Fallon); 200 pages, 2003.

From the back cover:


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.

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Customer Reviews
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Name:
Kaitlin Hansen
Date:
10/21/2009
Review:
I bought this so I could get more recipes for my veggie fermenters, but this book totally surpassed my expectations. I ended up reading the book cover to cover and feel much more confident about my experiments in food preservation. Katz shows how easy it is to ferment all different types of food with little to no special equipment. Perfect for a low-budget college student like myself. I cannot wait to buy his other book!
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