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

Product Description

This updated and revised edition is a more accurate reflection of the recipes Sandor makes at homeand the knowledge he's accrued by teaching workshops to eager students. --Food52 This updated and revised edition is a more accurate reflection of the recipes Sandor makes at homeand the knowledge he's accrued by teaching workshops to eager students. --Food52 This updated and revised edition is a more accurate reflection of the recipes Sandor makes at homeand the knowledge he's accrued by teaching workshops to eager students. --Food52 From the Back Cover 2nd edition. A new edition of the 2003 book which started the fermentation revolution. Updated with colour photos throughout and brand new recipes which reflect the author's deepening knowledge of global food traditions. About the Author Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him one of the unlikely rock stars of the American food scene. The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne LifetimeAchievement Award from the Southern Foodways Alliance.Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website Sally Fallon Morell is the president of the Weston A. Price Foundation. Read more

Product Features

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[Katz's] books have become manifestos and how-to manuals for a generation of under-ground food activists.The New Yorkerthe high priest of fermentation theorythe GuardianThe book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazak 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 sauerkrautGrape Water Kefir SodaKombucha SodaDairy-free yogurtSavoury vegetable sourdough pancakesMiso-Tahini spreadApple cider vinegarHerbal 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!

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