Wild Fermentation

The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is 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 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. 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 The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist

Produk Detail:

  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Pages : 320 pages
  • ISBN : 1603586288
  • Rating : 4.5/5 from 10 reviews
CLICK HERE TO GET THIS BOOKWild Fermentation

Wild Fermentation

Wild Fermentation
  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release : 19 August 2016
GET THIS BOOKWild Fermentation

The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods,

Wild Fermentation

Wild Fermentation
  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release : 19 August 2016
GET THIS BOOKWild Fermentation

The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods,

Wild Fermentation

Wild Fermentation
  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing Company
  • Release : 30 November 2021
GET THIS BOOKWild Fermentation

Describes the benefits, worldwide traditions, and science of fermented foods, and provides more than ninety recipes.

Wild Fermentation

Wild Fermentation
  • Author : Sandor Ellix Katz
  • Publisher : Microcosm Publishing
  • Release : 29 November 2014
GET THIS BOOKWild Fermentation

A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?

The Art of Fermentation

The Art of Fermentation
  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release : 30 November 2021
GET THIS BOOKThe Art of Fermentation

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of

Wildcrafted Fermentation

Wildcrafted Fermentation
  • Author : Pascal Baudar
  • Publisher : Chelsea Green Publishing
  • Release : 12 March 2020
GET THIS BOOKWildcrafted Fermentation

Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted

Fermentation as Metaphor

Fermentation as Metaphor
  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release : 15 October 2020
GET THIS BOOKFermentation as Metaphor

Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times)—delivers a mesmerizing treatise on the meaning of fermentation alongside his awe-inspiring photography of this transformative process, teaching us with words and images about ourselves, our culture, and being human. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has

Make Mead Like a Viking

Make Mead Like a Viking
  • Author : Jereme Zimmerman
  • Publisher : Chelsea Green Publishing
  • Release : 15 October 2015
GET THIS BOOKMake Mead Like a Viking

A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s

Wildcrafted Fermentation

Wildcrafted Fermentation
  • Author : Pascal Baudar
  • Publisher : Chelsea Green Publishing
  • Release : 12 March 2020
GET THIS BOOKWildcrafted Fermentation

"Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have become a hot topic among

The Noma Guide to Fermentation

The Noma Guide to Fermentation
  • Author : René Redzepi,David Zilber
  • Publisher : Artisan Books
  • Release : 16 October 2018
GET THIS BOOKThe Noma Guide to Fermentation

New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and

The Essential Book of Fermentation

The Essential Book of Fermentation
  • Author : Jeff Cox
  • Publisher : Penguin
  • Release : 02 July 2013
GET THIS BOOKThe Essential Book of Fermentation

The country’s leading expert on organic food delivers the ultimate guide to the new culinary health movement—feasting on fermented probiotics, from artisanal cheese to kimchi. In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. He has long known that microbes keep our bodies healthy as they ferment food, releasing their nutritional power and creating essential vitamins and enzymes. In

Sandor Katz’s Fermentation Journeys

Sandor Katz’s Fermentation Journeys
  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release : 09 November 2021
GET THIS BOOKSandor Katz’s Fermentation Journeys

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. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food

Mastering Fermentation

Mastering Fermentation
  • Author : Mary Karlin
  • Publisher : Unknown Publisher
  • Release : 30 November 2021
GET THIS BOOKMastering Fermentation

A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation.

The Wildcrafting Brewer

The Wildcrafting Brewer
  • Author : Pascal Baudar
  • Publisher : Chelsea Green Publishing
  • Release : 30 November 2021
GET THIS BOOKThe Wildcrafting Brewer

Primitive beers, country wines, herbal meads, natural sodas, and more The art of brewing doesn't stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks. Now fermentation fans and home brewers can rediscover these "primitive" drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert

Guide to Sandor Ellix Katz’s Wild Fermentation by Instaread

Guide to Sandor Ellix Katz’s Wild Fermentation by Instaread
  • Author : Instaread
  • Publisher : Instaread
  • Release : 10 June 2017
GET THIS BOOKGuide to Sandor Ellix Katz’s Wild Fermentation by Instaread

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 that act on the original substance to transform it into something new…