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PLEASE NOTE: This is a companion to Sandor Ellix Katz's Wild Fermentation and NOT the original book. Preview: In Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003, updated and revised in 2016), Sandor Ellix Katz expresses his passion for fermented food and drink while covering the history, theory, and practice of fermentation. Fermented foods-which can include vegetables, dairy, grains, or fruit-are alive with microorganisms...
Author
Language
English
Description
PLEASE NOTE: This is a companion to Sandor Ellix Katz's Wild Fermentation and NOT the original book.
Preview:
In Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003, updated and revised in 2016), Sandor Ellix Katz expresses his passion for fermented food and drink while covering the history, theory, and practice of fermentation. Fermented foods-which can include vegetables, dairy, grains, or fruit-are alive with microorganisms...
Author
Language
English
Description
"Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, [this book] 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....
Author
Language
English
Description
"For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor...
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