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The Flavor , Nutrition , and Craft of Live - Culture Foods , 2nd Edition
Sandor Ellix Katz
Paperback
$ 29.95
“ Wild Fermentation [ has ] become a manifesto and how - to manual of arms for a generation of underground solid food activists . ”—The New YorkerThe book that started the tempestuousness revolution , with recipes including kimchi , miso , sauerkraut , pickles , gundruk , kombucha , kvass , sourdough , paneer , yogurt , amazaké , and so much more !
Sandor Ellix Katz , achiever of a James Beard Award andNew York Timesbestselling author , whom Michael Pollan calls the “ Johnny Appleseed of Fermentation ” returns to his iconic , bestselling record book with a fresh perspective , renewed enthusiasm , and expand wiseness from his travel around the world . This ego - line fermentation revivalist is perhaps well known just as Sandorkraut , which describes his jubilant and demystifying approach to constitute and eating fermented foods , the health benefits of which have avail launch a nutrition - ground food revolution .
Since its original issue , and aided by Katz ’s engaging and fervent shop presentment , Wild Fermentationhas barrack people to turn their kitchens into food research lab : fermenting vegetables into sauerkraut , Milk River into cheese or yogurt , grain into sourdough moolah , and much more . In turn , they ’ve trade in pile , share recipes , and fall in K of others on a journeying of creating healthy food for themselves , their sept , and their communities . Katz ’s work earned him the Craig Clairborne lifetime accomplishment honour from the Southern Foodways Alliance , and he has been called “ one of the improbable rock star topology of the American food for thought prospect ” byThe New York Times .
This updated and revise edition , now with full coloring material pic throughout , is certain to premise a whole novel genesis to the flavors and health benefit of ferment foods . It feature many mark - new recipes , including :
Updates on original recipes also reflect the author ’s ever - deepening noesis of global food for thought traditions . For Katz , his gateway to fermentation was sauerkraut . So open this book to find yours , and start a little food gyration powerful in your own kitchen!“A firm reference subroutine library will take you a long room in the fermentation plot . By law ( or just about ) , the first book in it should be the late revised variant ofWild Fermentationby Sandor Katz . It bring home the bacon know - how , recipes , [ and ] you - can - do - it mettle . ”—Wired MagazineMore praise for Sandor Ellix Katz and his books :
“ The Art of Fermentationis an extraordinary book , and an impressive work of passion and scholarship . ”—Deborah Madison , author ofLocal flavour
“ The fermenting Scripture . ”—Newsweek
“ In a rural area almost clinically obsess with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbic relatives . ”—Grist
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