Susanah Gerzsabek:
Fermenting vegetables
Germany on Nov 14, 2023
seawitch:
Perfect condition and great book
Mexico on Sep 20, 2023
Teridacktal:
Interesting read, will try lots of these recipes in the future.
Canada on Sep 01, 2023
Antonio G. Gomes:
Sempre quis ter o livro, em português era proibitivo.
Unico detalhe que não sei identificar na compra é a "capa solta" do encadernação.
Brazil on Aug 18, 2023
L:
This book is a great read. It makes a complicated subject matter accessible without dumbing it down, and makes a compelling case for the benefits of eating fermented food. It sparked in me a desire to experiment, and it’s easier than I ever realized. I’m fascinated by all the research about health benefits that I’d never expect—not just digestive health, but immunity, mental health, and other issues.
This book has changed my cooking and my diet as much as anything I’ve ever read, right up there with Michael Pollan’s “The Food Rules”.
United States on Jun 29, 2023
Brandon CurtisBrandon Curtis:
First off: this book is beautiful. Hardcover, with a series of full-color plates 1/3rd and 2/3rds through. For only twice the price of a flimsy paperback, you're investing in five hundred solidly-constructed pages that will last.
And a good thing, because this book is destined to be a classic.
You don't need to have read Katz' other work,
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
, to understand, appreciate, and use this book - it stands alone. If you already own Wild Fermentation, don't be put off by the duplication of some recipes in the Table of Contents. Yes, sauerkraut, kimchi, and pickles are in here, but every section is greatly expanded with much more information and many more references. (Ever thought of using a layer of cooking oil as an airlock? Neither had I, but I'm going to try it!)
Speaking of references... the Resources, Glossary, and Works Cited chapters could keep you busy for a few years.
And yes: you will use this book. As Michael Pollan states in the well-written foreword, this is not one of those cookbooks you buy for the nice pictures and keep on...
United States on May 14, 2012
AnAmazonCustomer:
Fermentation was frankly something I had little to no experience or interest in until a few years ago....even then it was a slow progression. For health reasons (we're not getting any younger) we started taking an active interest in food - both the quality of the food and the preparation practices. The more we learned, the more we started cooking, baking and making our own food.
Bread was perhaps one of the very first things we took the time to make from scratch and soon the bread baking became a weekly tradition. Fresh baked bread is so delicious, warm and comforting. Of course, that led to grinding our own flour and since bread is so much like beer - my spouse began experimenting with home brewed beer and wine and even soda. It wasn't long before something always seemed to be brewing in the kitchen and at least one of us, was quickly becoming a fermentation fan.
Over those few years, our diet, shopping habits, food choices and preparation methods changed fairly radically from what we had thought was a decent diet to an all organic, homemade diet with local produce when possible. It was during that time I started hearing more and more about the...
United States on May 14, 2012
| Unlock the Art of Fermentation with Sandor Ellix Katz | Uncovering the Myths of the Meat Industry: A Look at the Truth Behind Vegan Propaganda | Unlock the Health Benefits of Kombucha Tea: A Comprehensive Guide to Brewing, Flavoring, and Enjoying Kombucha | |
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| B2B Rating |
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| Sale off | $6 OFF | $6 OFF | $3 OFF |
| Total Reviews | 38 reviews | 88 reviews | 107 reviews |
| Food Science (Books) | Food Science | Food Science | Food Science |
| Hardcover | 498 pages | 320 pages | |
| Best Sellers Rank | #6 in Food Science #6 in Canning & Preserving #16 in Natural Food Cooking | #73 in Food Science #228 in Philosophy of Ethics & Morality #404 in Vegan Cooking | #5 in Coffee & Tea #14 in Food Science #65 in Engineering |
| ISBN-13 | 978-1603582865 | 978-1785043765 | |
| ISBN-10 | 160358286X | 1785043765 | |
| Item Weight | 2.8 pounds | 15.4 ounces | |
| Canning & Preserving (Books) | Canning & Preserving | ||
| Natural Food Cooking | Natural Food Cooking | ||
| Dimensions | 7 x 1.5 x 9.25 inches | 5.25 x 1.2 x 8.5 inches | |
| Publisher | Chelsea Green Publishing; Illustrated edition | Vermilion | |
| Customer Reviews | 4.7 4.7 out of 5 stars 2,779 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when.execute { if { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative { if { ue.count || 0) + 1); } } ); } }); P.when.execute { A.declarative{ if { ue.count || 0) + 1); } }); }); | 4.8 4.8 out of 5 stars 1,250 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when.execute { if { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative { if { ue.count || 0) + 1); } } ); } }); P.when.execute { A.declarative{ if { ue.count || 0) + 1); } }); }); | 4.8/5 stars of 3,706 ratings |
| Language | English | English |
United Kingdom on Dec 09, 2023