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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture FoodsReclaiming Domesticity from a Consumer Culture [Kindle Edition]

Sandor Ellix Katz , Sally Fallon
4.7 von 5 Sternen  Alle Rezensionen anzeigen (3 Kundenrezensionen)

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Produktbeschreibungen

From Booklist

Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries. But in that process of control, people lost some of the benefits of wild fermentation. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented foods (alcoholic beverages excepted). Mark Knoblauch
Copyright © American Library Association. All rights reserved

Pressestimmen

"Wild Fermentation takes readers on a tour of fermented foods from around the globe--many of them delicacies available at Zabar's--and describes techniques for making them at home. For me the book was a nostalgic journey, reminding me of traditional foods I knew in my childhood, which are rarely found today. This is a book that will fascinate and inspire food lovers."- Saul Zabar

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4.7 von 5 Sternen
4.7 von 5 Sternen
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10 von 10 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Changed my kitchen forever 7. Mai 2008
Format:Taschenbuch
I had no idea how easy it was to get started fermenting. Anyone can ferment vegetables, make yogurt, etc. without any special equipment. I haven't bought anything and I've been eating from these recipes every day for months now. Lunch is never boring anymore. And it's very healthy, too.
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5.0 von 5 Sternen Ein exzellentes Buch 22. November 2014
Format:Taschenbuch|Verifizierter Kauf
Das Buch ist eine wahre Freude zu lesen. Es erklärt fermentation und bietet ein reichtum an Ideen, rezepte und betörrende Stories dazu! Ein "muss" für Fermentation-Fans.
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1 von 23 Kunden fanden die folgende Rezension hilfreich
Format:Taschenbuch|Verifizierter Kauf
Aside from the communist nonsense, the recipes seem good.

Keywords: communist, communism, political rantings, oh and wild fermentation.

This review requires 20 words..
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.5 von 5 Sternen  399 Rezensionen
444 von 453 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Wild Fermentation 15. September 2003
Von noemi barabas - Veröffentlicht auf Amazon.com
Format:Taschenbuch
This is the only cookbook that I know of that you will read from cover to cover. It is not the dry "do this in this order" kind of book, it walks with you on your culinary endevors like your mom or grandma would, telling you stories along the way, including the secrets that make not just sourdough bread, but unforgettable sourdough bread.
Sandor doesn't just tell us, he shows us, how to be self-sufficient about making and storing food (with little need for a stove or a refrigerator): making sourdough, cheese, miso, making tempeh, making wine, beer and, it seems, almost every other fermented food made the world over. And he gives you a list of resources where you can order the most mundane and exotic of starter cultures and even seaweed from our own Atlantic coast.
And your concept of "self" will never be the same again. He shows us how to reclaim and restore a part of ourselves that has protected us like the ozone layer protects the earth: the world of microbes in and around us, the protective cloak of the microecology that is meant to be a part of us like our skin.
Fermented foods restore a health balance like no probiotics and vitamins can. Happy reading, happy fermenting, happy eating!
314 von 328 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Not a "Flip Open and Cook" Kind of Book 12. April 2010
Von Frances E. Klein - Veröffentlicht auf Amazon.com
Format:Taschenbuch
While the introductions to the chapters and the recipes definitely catch my interest and make me want to prepare these recipes, I am finding over and over again that the recipes are not written in a way where you could flip to the page and go.

Frequently, the instructions refer in an unclear manner to a different recipe that you need to follow in part, but make some changes.

Other times one of the ingredients is a recipe in itself, but no page number is given for where to find these extra instructions. For instance, many recipes call for "honey water," but give no information about how to prepare "honey water" or where in the book to find this concoction, leaving you to page through and search for it. Once you find honey water, you find that it is in a recipe for honey wine. Are the the recipes that call for "honey water" intending for you to use the ingredients from this honey wine recipe or use the final product? No answer is apparent.

I feel like I will have to re-write each of these recipes to include their FULL INSTRUCTIONS to make them user friendly. I don't know whether this was a choice made to save space, a sign of a disorganized mind, or simple laziness on the part of the author.
183 von 198 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen OH So Good!!! 2. Dezember 2005
Von R. Haeckler - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
I love this book! I've tried a few of the recipes and just love the results! I can't believe none of the "back to nature" type books and publications I read talk about the simple and healthful ways of preserving food through fermentation!

Sandor does a fantastic job of taking the mystery and careful measuring out of fermentation. Most of the recipes I've read for fermentation say you must follow the recipe exactly or risk food poisoning. I'd rather play around with the recipes, so this is just perfect for me! I'm also impressed with his research into traditional recipes.

I just read that kimchi may cure Avian Flu, and the recipe in this book is a fantastic hit here! We use it as salad dressing with some sesame oil!
168 von 186 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen viva fermented foods! 29. Oktober 2003
Von Rob Sherlock - Veröffentlicht auf Amazon.com
Format:Taschenbuch
To refer to this as a 'cookbook' is disingenuous; it's a book about life and living foods! Having first read through a 20-ish page xeroxed copy of Katz' guide to fermented foods, I welcomed the increased breadth and volume covered in this published edition. I especially appreciate the cited references, although some works are relied on too heavily and there is a relative dearth of scientific citations. That said, there are some and the critique is balanced by the realization that Western science and nutrition have not been overly interested in such topics. A friend with Krohn's disease is hopeful it will help him to find foods he can more easily digest. Katz' book is an unconventional guide to storing foods with methods proven useful over centuries of preservation....and years in his own kitchen. It's detailed, thought provoking and contains a host of colorful characters worth reading about all on their own. It gets four stars because I look forward to a 2nd edition - thanks for a fine book!
123 von 135 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen This is the cookbook of my dreams! 8. Oktober 2003
Von Nancy Hendryx - Veröffentlicht auf Amazon.com
Format:Taschenbuch
This cookbook has all the mundane and esoteric recipes I've ever wanted to own but have not been able to find all in one glorious place. Non-vinegar pickled pickles? It's there. Amazake? No problem! Kimchee? Likewise! And it's all written in a very intelligent, humorous and engaging manner with short and entertaining anecdotes that do not go on forever or stray far afield. **This book is a gem.** I recently attended a cooking class conducted by the author, who is just as amazing as his cookbook. He is full of energy and enthusiasm for spreading the gospel of these traditional and oh-so-nourishing foods. I own about 60 cookbooks, by the way, and this book is in my top five. I can't say enough good things about it. Buy this book!
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