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More than simply a cookbook, this food manifesto by Sandor Ellix Katz extols the benefits of food fermentation, not only for personal health, but also for the health of the planet. While you might easily recognize cheese, wine, and beer as common, everyday live-culture food products, WILD FERMENTATION offers the adventurous such unusual recipes as Tempeh Reuben Sandwiches and Lebanese Kishk Soup, and for the timid chef, more common fare such as pickles and sauerkraut. Peppered throughout are short essays on the history of fermentation and on the author's beliefs that the complex bacterial activity found in fermented foods is necessary to life and preferable to supposedly safe, over-processed, industrial food products.
Portions copyright 2005 Muze Inc. All rights reserved.
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