Wild Fermentation
Chelsea Green Publishing Co (Verlag)
978-1-60358-628-3 (ISBN)
‘[Katz’s] 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 Katz’s 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 author’s 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!
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.
| Erscheinungsdatum | 02.09.2016 |
|---|---|
| Vorwort | Sally Fallon Morell |
| Zusatzinfo | Full-color photographs and illustrations throughout |
| Verlagsort | White River Junction |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 771 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Getränke | |
| Technik | |
| ISBN-10 | 1-60358-628-8 / 1603586288 |
| ISBN-13 | 978-1-60358-628-3 / 9781603586283 |
| Zustand | Neuware |
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