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

Description

“Wild Fermentation [has] become a manifesto and how-to manual for a generation
of underground food activists.”―The New YorkerThe 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 New York Times
bestselling author, whom Michael Pollan calls the “Johnny Appleseed of
Fermentation” returns to his iconic, bestselling book with a fresh
perspective, renewed enthusiasm, and expanded wisdom from his travels around
the world. This self-described fermentation revivalist is perhaps best known
simply as Sandorkraut, which describes his joyful and demystifying approach to
making and eating fermented foods, the health benefits of which have helped
launch a nutrition-based food revolution.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. In turn, they’ve traded batches, shared recipes, and
joined thousands of others on a journey of creating healthy food for
themselves, their families, and their communities. Katz’s work earned him the
Craig Clairborne lifetime achievement award from the Southern Foodways
Alliance, and he has been called “one of the unlikely rock stars of the
American food scene” by The New York Times.This updated and revised edition,
now with full color photos throughout, is sure to introduce a whole new
generation to the flavors and health benefits of fermented foods. It features
many brand-new recipes, including:Strawberry KvassAfrican Sorghum BeerInfinite
Buckwheat BreadAnd many 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 little food revolution right in your own kitchen! “A solid reference
library will take you a long way in the fermentation game. By law (or just
about), the first book in it should be the recently revised edition of Wild
Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-
it spunk.”―Wired MagazineMore praise for Sandor Ellix Katz and his books:“The
Art of Fermentation is an extraordinary book, and an impressive work of
passion and scholarship.”―Deborah Madison, author of Local Flavors“The
fermenting bible.” ― Newsweek“In a country almost clinically obsessed with
sterilization Katz reminds us of the forgotten benefits of living in harmony
with our microbial relatives.” ― Grist Read more

Features:

Product Details:

• Publisher ‏ : ‎ Chelsea Green Publishing; 2nd edition (August 19, 2016)
• Language ‏ : ‎ English
• Paperback ‏ : ‎ 320 pages
• ISBN-10 ‏ : ‎ 1603586288
• ISBN-13 ‏ : ‎ 83
• Item Weight ‏ : ‎ 1.7 pounds
• Dimensions ‏ : ‎ 7 x 1 x 10 inches
• Best Sellers Rank: #49,389 in Books (See Top 100 in Books) #47 in Food Science (Books) #67 in Natural Food Cooking #68 in Canning & Preserving (Books)
• #47 in Food Science (Books)
• #67 in Natural Food Cooking