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

by Sandor Ellix Katz

Other authorsSally Fallon (Foreword)
Paperback, 2003


Chelsea Green Publishing (2003), Edition: 1st, 187 pages


'Wild Fermentation' is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health" --Cover, p. 4.

Original publication date


Physical description

187 p.; 7 inches
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