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The New York Times    International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide    New York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.    With beautiful illustrations and extended references you will find details on making:       fermenting vegetables sugars into alcohol (meads, wines, and ciders) sour tonic beverages Milk Grains and starchy tubers  beers (and other grain-based alcoholic beverages)  beans; seeds; nuts  fish; meat; and eggs  growing mold cultures Kimchi, kraut kombucha, kefir   Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. 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The New York Times    ‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists.’ The New Yorker     ‘…the high priest of fermentation theory’ the Guardian     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 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. 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Sandor Katz’s Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation, where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life’s work.    This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods.    It contains over 60 recipes for global ferments, including:      Chicha de jora (Peru) Misa Ono's Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia)   Katz reminds us that the magical power of fermentation belongs to everyone, everywhere. 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Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that.     In The Revolution Will Not Be Microwaved, author Sandor Ellix Katz (Sandor Katz's Fermentation Journeys, The Art of Fermentation, and Wild Fermentation) profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way many Americans think about food. 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