Wild Fermentation: Live-Culture Foods by Sandor Katz
$29.95
Wild Fermentation: Live-Culture Foods by Sandor Katz
“Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”—The New Yorker
The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!
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 his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.
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.
“In the new and revised edition, there’s a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you’ll have a batch of sauerkraut fermenting away in a cool space, all year long.”—Wired Magazine
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Description
Wild Fermentation: Live-Culture Foods
by Sandor Katz
“Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”—The New Yorker
The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!
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 his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.
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.
“In the new and revised edition, there’s a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you’ll have a batch of sauerkraut fermenting away in a cool space, all year long.”—Wired Magazine
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| Dimensions | 10 x 7 x 0.7 in |
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