Sandor Katz's Fermentation Journeys - New - Hardcover

Sandor Katz's Fermentation Journeys: Recipes, Techniques and Traditions from Around the World

RRP $65+

New copy, forest green end papers, glossy colour photos, all pics are of the actual book.

Hardcover 332 pages

18.5cm x 26cm

Published 2021

Payment is by Ping only.

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From James Beard Award winner and New York Times-bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life's work--a cookbook destined to become a modern classic essential for every home chef.

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 Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.

This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:

• Detailed descriptions of traditional fermentation techniques
• Celebrating local customs and ceremonies that surround particular ferments
• Profiles of the farmers, business owners, and experimenters Katz has met on his journeys

It contains over 60 recipes for global ferments, including:

• Chicha de jora (Ecuador)
• Misa Ono’s Shio-koji, or salt koji (Japan)
• Doubanjiang (China)
• Efo riro spinach stew (Nigeria)
• Whole sour cabbages (Croatia)
• Chucula hot chocolate (Colombia)