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

Interested in making your own sourdough, yogurt, kefir, kombucha, kimchi, sauerkraut, pickles, beer, wine, miso, tempeh? Want to improve your digestion and your cooking? Get into the ancient art of fermenting food. Not just a cookbook, "Wild Fermentation" is a far-ranging meditation on food, culture (both micro and macro), industrialization, do-it-yourself, health, philosophy and spirit. In the last year I've started making many fermented foods for my family, and our health has improved; I cannot wait to dig further into fermentation with the help of the highly entertaining Mr. Katz.

Lynn Siprelle, Editor