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

Condition: BRAND NEW
ISBN: 9781603586283
Author(s): Sandor Ellix Katz
Format: Paperback
Year: 2016
Edition: 2nd
Publisher: Chelsea Green Publishing Company
Dimensions: 178 x 0 x 254 (w x l x h)
Pages: 320

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Description:
The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award andNew York Timesbestselling author, whomMichael Pollan callsthe Johnny Appleseed of Fermentation returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expandedwisdomfrom his travels around the world.This self-described fermentation revivalistis 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 publication in 2003, and aided by Katz s engaging and fervent workshop presentations, Wild Fermentationhas 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 has been called one of the unlikely rock stars of the American food scene by TheNew York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole Please click here to ask a question
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