Product Description

This book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes - some familiar, some exotic - that are easy to make at home. They include vegetable krauts and tempeh, beers, wines and meads, yoghurts and cheeses. The recipes provide a veritable smogasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yoghurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate.

Product Details

• Amazon Sales Rank: #30970 in Books
• Published on: 2003-10-30
• Original language: English
• Number of items: 1
• Binding: Paperback
• 200 pages

Customer Reviews

Informative, educational and tasty
This book is one that I wished for for years. I didn't it existed until I bought Sally Fallons book. I have always wanted to know more about fermentation and this book clearly describes a lot of way of fermenting various veggies and how to make sourdough etc.
There is no meat and fish in there, but I sure do hope that Sandor will also write a book on the meat and fish fermenting topic. I would surely buy it.
Back to the roots is how I would call it, and with that, back to a better health.

bookful of goodies
This is the best book I have bought for a long time.If you are in to health,self sufficiency,veganism,alternative living,this should keep you busy for a while.Breads,beers, soya,cheeses,and a whole lot of other delicious and thought prevoking food!

Inspiring and practical.
Sandor is a sane thinker in this world of refined food, genetic engineering etc. The book is marvellous, inspiring and practical. I set to work straight away, fermenting whatever I had lying around. I'm sure it will do my iffy stomach the world of good. Still have to taste the outcome, mind!