beers, wines, & meads tJ Rae Teed Ceti Q co aS ee ha rr Flavor, Nutrition, ; and Craft of aKa AS Foods ma?) miso & tempeh : sourdough ersPraise for Wild Fermentation “While the recipes are plentiful che author's writing is what pulled me in and captivated me. He is very knowledgeable on the subject of fermented foods and examines them through a historical, scientific, and even a philosophical sense... .. As I type these words there are crocks of sauerkraut and bread starter bubbling away on my kitchen counter, and after reading Wild Fermentation | not only appreciate but also understand the life cycles of each.” Cheftalk.com “For those of us raised to believe that cleanliness is Godliness and ‘sterilization’ the route to health, the notion that we'd sometimes be bexter off lecting microbes have their way in our food seems... well, ‘wild.’ Armed with noch- ing more than a taste for sour flavors, and a decade of experiment that began with salted cabbage, Katz cakes the reader on a tour of praise for what micro- bial biodiversity can do for foods and human health. A witty and enlighten- ing romp with ‘mix, wait, and check’ recipes for everything from brined garlic to vineagre de pina.” Joan Gussow, author, This Organic Life “Katz's desire to help others learn the craft of fermentation shines throughout this book.” Northeast Food System Partnership “A gold mine for science-fair projects.” Booklist “Yes, this is a good book for anyone who wants to know how to make kraut or kimchi or goat cheese, but icis also a book for anyone who wants to know about life, about how life works—how to enjoy it, respect it, love it and eat it.” Indy Media Center “A unique cookbook for gardeners. ... This book will appeal co those inter- ested in world food traditions, the history of human nutrition, and the “whys” of good food and good health.” The Washington Post “Katz has obviously done comprchensive research on his subject and is pas- sionate about it.” Library Journal “Comprehensive . . .. Delves into the how, when, why, and wheie of this deli- cious process with joyfully obsessive abandon.” Kitchen and Cook (the newsletter of the Culinary Insticute of America) “Sandor Ellix Katz delves deep into the magic and meaning of food with Wild Fermentation.” Body and Soul Magazine