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Details about  Wild Fermentation Flavor Nutrition Craft Live-Culture-Sandor Ellix Katz

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Wild Fermentation Flavor Nutrition Craft Live-Culture-Sandor Ellix Katz
Wild-Fermentation-Flavor-Nutrition-Craft-Live-Culture-Sandor-Ellix-Katz
Item Ended
Item condition:
Brand new
Ended:
18 Jul, 2014 03:32:56 AEST
Price:
AU $34.86
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Postage:
FREE Standard Postage | See details
Item location:
Sydney, Australia

Description

eBay item number:
151349118982
Seller assumes all responsibility for this listing.
Last updated on  09 Jul, 2014 16:40:22 AEST  View all revisions

Item specifics

Condition:
Brand new: A new, unread, unused book in perfect condition with no missing or damaged pages. See the seller's ... Read moreabout the condition
 

 
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Sandor Ellix Katz

 

 
Product code :  9781931498234
Format :  Paperback 187 pages
Category :  Cooking/Food/Beverages
Published :  01 September 2003
Condition :  Brand new, unused
 
 
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SYNOPSIS
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: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. 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. Please contact us if you require any further information on this item. Thank you.
 
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  •  All orders are shipped within two business days. PLease note that your item may be shipped from our Sydney warehouse OR shipped direct from our UK or US warehouse via Air Mail and should arrive within 7 - 14 business days of dispatch. However, we ask buyers to allow up to 20 business days for the arrival of their item. Delivery time estimates are provided by our postal carriers and are used as a guide only. These delivery periods are not guaranteed.

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additional information
  • Please note that the product details and descriptions are provided by the publishers. If the synopsis is missing or the details of the item are unclear, please ask before purchasing. As we have listed many titles, we are not able to verify the accuracy of all descriptions.

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We are an Australian based business with a warehouse located in Sydney. It is fully Australia owned and operated. While we do have books in our Sydney warehouse, some of our books may come from overseas. For this reason, please allow 7-20 business days for the arrival of your order. Should you have any questions, please contact us via Ebay messages.

 
 
 
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