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Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World
Hardcover
Canning & PreservingFood WritingGeneral Regional Cooking
Publisher Price: $35.00
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ISBN10: 1645020347
ISBN13: 9781645020349
Publisher: Chelsea Green Publishing Company
Published: Oct 19 2021
Pages: 352
Weight: 2.25
Height: 0.90 Width: 7.20 Depth: 10.10
Language: English
ISBN13: 9781645020349
Publisher: Chelsea Green Publishing Company
Published: Oct 19 2021
Pages: 352
Weight: 2.25
Height: 0.90 Width: 7.20 Depth: 10.10
Language: English
A FERMENTATION COOKBOOK FOR EVERY HOME CHEF: The James Beard Award winner and New York Times bestselling author of The Art of Fermentation travels the globe to celebrate the fermenting recipes, processes, and traditions that inspire him. 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, co-author of The Noma Guide to Fermentation 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 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) Sandor Katz's Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years--from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor--this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world's most experienced and respected advocate of all things fermented. Katz's teachings and writings on fermentation have changed lives around the world. --BBC
- 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) Sandor Katz's Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years--from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor--this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world's most experienced and respected advocate of all things fermented. Katz's teachings and writings on fermentation have changed lives around the world. --BBC
1 different editions
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