Wild Fermentation by Sandor Ellix Katz (2003, Paperback)

I found a copy of this at a freinds house and after one glance i came home and found it here ready to spread the gospel of things can have real taste.! actually it was a recipe for KimChee right out in the public areas of the book where schildren could see it that made it imperative to have and of course keep hidden. I have enjoyed a live cultured Bulgarian Buttermilk summers for decades and there is a method of stealing huge quantities of this from things youprobably already have around the house. The other stuff is twice the price of whole milk and comes in half gallons. I have paid for the book with this one recipe. it has some information on bread, a couple of great beer recipes, fermented goodies of every typpe size and description. It is also funny and personal and could give your body some enzymes from live food that it has never heard of . get it and get healthier. thirteen chapters of hidden knowledge, bound to be dissed by rush limbaugh, the ability to make your own anything good and tasty. You really cn make soybeans palatable for human beings, also japanes miso and other ferments, breads dont have to be tasteless, pass the word...its also cheaper here than in the store.

THIS BOOK IS THE VERY BEST I HAVE EVER READ ON THE SUBJECT MATTER OF FOOD!! Sandor Ellix Katz touches the very soul of food. You can feel the warmth, the breath and the life of the author. I can tell this book is a labor of love as well as a way of life. I stayed up until 5:00 AM Reading this book. It is like my soul knows what he is saying. I just understand everything. It is not a fluff book on food. It is not dull. It is deep and insightful. I know this man though we have never met. His soul REALLY resonates and that is what makes the writing seem so alive to me. I want to repeat. This is the Best Book on Food I have Ever read and I have read more than a few...