Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Name: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Brand: Chelsea Green Publishing Co
SKU: 9781603586283
Price: 24.23 EUR
Availability: InStock

★★★★★

4.37 (5,813 ratings by Goodreads)

English

By (author): Sandor Ellix Katz

The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times

[Katzs] books have become manifestos and how-to manuals for a generation of under-ground food activists. The New Yorker

the high priest of fermentation theory the Guardian

The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké and so much more!

Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.

Since its original publication, and aided by Katzs engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more.

This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make:

Low-salt or salt-free sauerkraut
Grape Water Kefir Soda
Kombucha Soda
Dairy-free yogurt
Savoury vegetable sourdough pancakes
Miso-Tahini spread
Apple cider vinegar

Herbal mead and so much more!

Updates on original recipes also reflect the authors ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen!

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Product Details

Weight: 771g
Dimensions: 178 x 254mm
Publication Date: 05 Sep 2016
Publisher: Chelsea Green Publishing Co
Publication City/Country: United States
Language: English
ISBN13: 9781603586283

About Sandor Ellix Katz

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee his explorations in fermentation developed out of overlapping interests in cooking nutrition and gardening. He is the author of Wild Fermentation and The Art of Fermentation which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor one of the unlikely rock stars of the American food scene. Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee his explorations in fermentation developed out of overlapping interests in cooking nutrition and gardening. He is the author of Wild Fermentation and The Art of Fermentation which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor one of the unlikely rock stars of the American food scene. For more information check out his website www.wildfermentation.com.