Wild fermentation : the flavor, nutrition, and craft of live-culture foods
Katz, Sandor Ellix, 1962-2016
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Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm and expanded wisdom from his travels around the world. 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. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. 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 food revolution right in your own kitchen!
Main title:
Wild fermentation : the flavor, nutrition, and craft of live-culture foods / Sandor Ellix Katz.
Author:
Katz, Sandor Ellix, 1962-, author
Edition:
Revised and updated edition.
Imprint:
White River Junction, Vermont : Chelsea Green Publishing, 2016.
Collation:
xxi, 297 pages : colour illustrations ; 26 cm.
Notes:
Includes bibliographical references and index.
ISBN:
9781603586283
Dewey class:
664.024641.7
Local class:
664.024
Language:
English
Subject:
BRN:
3090690