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Wild Fermentation

$25.00
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Model number: BK-WILD
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Bread. Cheese. Wine. Beer. Coffee. Chocolate.

Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation is the first cookbook to widely explore the culinary magic of fermentation.

Recipes include extremely simple wine, cider, mead, and champagne making techniques, vinegar making, basic cheesemaking, sauerkraut, and so much more.

With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making.

With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Recipe Count: 90+

Length: 208 Pages

Size: 7″ × 10″

Color: 25 Black & White Illustrations

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