It is comprehensive, erudite, and surprisingly profound. Wild fermentation occurs when microbes naturally found on foods or in the air are used to initiate the fermentation process. Two major figures of the fermentation world will discuss their work, experiences and thoughts on fermentation. Wild fermentation is a lost art in our generation and the truth is that it is an inexpensive and accessible way for just about anyone to eat healthy. Sep 8, 2015 - We compare Sandor Katz's Wild Fermentation & The Art of Fermentation discussing content, ease of use & beginner's perspectives. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. This book, originally published in 2003, along with hisThe Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. Wild Fermentationwill defi… Click here to learn more what it means. • Visit Sandor Katz’s website: Wild Fermentation Apartment Therapy Media makes every effort to test and review products fairly and transparently. The Art of Fermentation; Wild Fermentation; Basic Fermentation; The Revolution Will Not Be Microwaved; The Permaculture Book of Ferment and Human Nutrition; Pura Fermentación (español) Fermentation Workshop (DVD) Which Book? • Spontaneous fermentation show higher batch-to-batch variation • Cooler temperatures favor growth of wild yeast and yields a different aroma profile • Composition of the wild yeast flora varies only slightly between sites • Spontaneous fermentations in the wineries had more more Saccharomyces yeasts than those fermented under sterile With the flip of a page it’s easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book.”, “Astonishingly comprehensive and fascinating…You will learn something on just about every single page… I’ve rarely read a book that was as genuinely enlightening, inspiring and fascinating as this one.”. ‎Show Wild World: A Wild Fermentation Festival, Ep The Art and Science of Fermentation - Jan 9, 2020 "The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. Wild fermentation was actually my first real introduction to the world of fermented food and drinks. Order from Sandor's friends at Short Mountain Cultures. Katz has authored two books—Wild Fermentation and The Art of Fermentation—and the latter received a James Beard award. Sandor Katz is a fermentation revivalist. Item(s) successfully added to the cart! Foreword to Wild Fermentation, by Sally Fallon, author of the nutrition and cookbook Nourishing Traditions.. Mingle and converse with others, while enjoying appetizers handcrafted by local chefs. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, by Sandor Ellix Katz “The Art of Fermentation is much more than a cookbook… Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. It depends on what you're looking for. My guest for this episode is Sandor Katz, author of Wild Fermentation, The Art of Fermentation, and The Revolution Will Not Be Microwaved. We procured some water kefir grains yesterday and started some new projects this morning. Sep 8, 2015 - We compare Sandor Katz's Wild Fermentation & The Art of Fermentation discussing content, ease of use & beginner's perspectives. This page works best with JavaScript. For a straight-up recipe book, refer to his first book Wild Fermentation, (now in its second edition!) The Art of Fermentation, subtitled “an in-depth exploration of essential concepts and processes from around the world,” contains practical information on fermenting vegetables, fruits, milk, beans, meats and more is the result of that considered and continued research. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.”, “Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century. Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. And wild fermentation can be done under the same controlled environment, with wild microbes in place of the classic yeasts. I can only add one thing - the author does an excellent job of citing his sources. Whether we are at war or peace with the tiny creatures we call microorganisms, we can’t help but conclude that they are the building blocks of the communities we observe as organisms. Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. The Art of Fermentation inspires such things. Newsweek called it "the fermenting bible". By: Sandor Ellix Katz Price: $54.95 Quantity: 100 available Condition: NewNew The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk–even fish and meat–are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer.”, “The Art of Fermentationis a remarkable testimony to the astonishing passion that Sandor Katz has for all matters fermentative. They say that fermented beverages contain a life spark of the sacred realms from which they come, and hold some magical substance, a spirit, that can awaken dormant capacities within us. If you’re comfortable with basic fermentation recipes, you’ll find its narrative style useful to prepare things (e.g. I particularly appreciate this in his section on fermentation and health. Wild fermentation was actually my first real introduction to the world of fermented food and drinks. Other Non-Fermentation-Specific Food Links. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. To ferment your own food is to lodge an eloquent protest—of the senses—against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. Fermentation, by either wild or industrial yeasts, has become synonymous with the battle between all that is natural, and the convenience and consistency of man-made machination. Wild vs. bought yeast. He is the author of two best-selling books: Wild Fermentation and The Art of Fermentation, which won a James Beard Foundation award in 2013. Wild fermentation is a lost art in our generation and the truth is that it is an inexpensive and accessible way for just about anyone to eat healthy.