Status
Available
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Collection
Publication
Chelsea Green
Description
Cooking & Food. Nonfiction. HTML: A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats..
User reviews
LibraryThing member Draino
I was loaned this book by a friend who is way into food and food politics, some times too much so... But I read this and loved it so much that I got my own copy, because I have grand plans for trying out some of the wild recipes. (I have already successfully made Kimchi and Sour Beets.) It is not
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just a how-to book or a cook book though. The author's introductions and asides are clever and fun to read as well. Show Less
LibraryThing member dasparky
Well written, easy to follow instructions.
LibraryThing member wintergreens
The best way to get past your fear of rotting food, and a fabulous read, too!
LibraryThing member Sundownr
I would add 10 stars to the rating if I could. This is one of my favorite books.
LibraryThing member graibeard
Well written by an enthusiastic advocate. Practical advice.
LibraryThing member SubEuclid
This is one of my favourite cookbooks. The author has an enthusiastic style of writing that gets you involved in the recipe and encourages you to change the recipe to your tastes.
I have bought two fermentation crocks that I use regularly to make for kim chi, dill pickles and sauerkraut all from
I have bought two fermentation crocks that I use regularly to make for kim chi, dill pickles and sauerkraut all from
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this book and I have also bought this book twice for friends as gifts. Show Less
LibraryThing member JoanAxthelm
When I considered fermenting veggies for the pro biotic benefits, I was sure my first try would result in salmonella poisoning. Fortunately, this book calmed my fears with it's matter of fact tone and tangents into the history of fermentation. That the author connects his current passion to his
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past work in AIDS activism and gay rights is only a plus. Very helpful and inspiring guide into creating one's own "good bugs" and tasty food. Show Less
LibraryThing member 2wonderY
Katz makes the interesting observation that these life-processed foods are on a continuum of decomposition, and it is taste, informed by culture, which determines at what point food becomes “rotten.”
Interesting!
Interesting!
LibraryThing member The-Social-Hermit
One of the books in my "Essential Library".
LibraryThing member MrsLee
This is the book referenced by so many in the fermentation world as "The" book to begin with. I'm not sure about that; at least, for practical, clear, no-nonsense recipes, I prefer a different book. However, if you are tantalized by the thought of fermentation, but haven't quite got over the fear
What this book does best is to make the fermentation process accessible to everyone. It keeps it simple. Many types of fermentation processes are covered, such as; vegetables, dairy, grains, breads and brews. About the only thing not covered is aging/fermenting meat.
I had never wanted to attempt my own sourdough until I read this. It inspired me, and now I find that bread making is simple. He releases you from addiction to recipes and encourages experimentation. Use up those bits and pieces leftover from the week in a loaf of bread! Or make a brew from fruit that is on the edge of goodness. I love the ideas for getting the most bang from my food bucks by not wasting anything. Good for my budget, my health and the world at large. This will definitely be a go-to book on my cooking shelves.
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of microbes and need to be convinced, this is a terrific book for you. It is not just a book on fermentation, but the heart and soul of the author as he is feeling his way forward after a diagnosis of AIDS. It is a healing book, heartfelt, warm and gentle, somewhat like the process of fermentation itself.What this book does best is to make the fermentation process accessible to everyone. It keeps it simple. Many types of fermentation processes are covered, such as; vegetables, dairy, grains, breads and brews. About the only thing not covered is aging/fermenting meat.
I had never wanted to attempt my own sourdough until I read this. It inspired me, and now I find that bread making is simple. He releases you from addiction to recipes and encourages experimentation. Use up those bits and pieces leftover from the week in a loaf of bread! Or make a brew from fruit that is on the edge of goodness. I love the ideas for getting the most bang from my food bucks by not wasting anything. Good for my budget, my health and the world at large. This will definitely be a go-to book on my cooking shelves.
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LibraryThing member TheYodamom
I have made sauerkraut, kimchi, pickles, etc.... and have many more plans to continue with my fermentation experiments. I love the way the author detail his experiments and encourages the reader to develop his own taste. One of my favorite all time inspirational food preparation books.
Subjects
Language
Original publication date
2003
ISBN
1931498237 / 9781931498234