My Account
Log in Registration
All
Cart
Highlights
Fiction Books
Non-Fiction Books
Children's Books
Rare Books
Music
DVD & Blu-Ray
Video Games
Category
Wishlists
Cart
All
Free Shipping in Australia
Trustpilot
Proud to be B-Corp

Wild Fermentation Sandor Ellix Katz

Wild Fermentation By Sandor Ellix Katz

Wild Fermentation by Sandor Ellix Katz

Reviews:
$57,49
Condition - New
<40 in stock
New

Wild Fermentation Summary

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition by Sandor Ellix Katz

The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. 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, amazake 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. Wild Fermentation includes step-by-step instructions on how to make:

  • Low-salt or salt-free sauerkraut
  • Grape Water Kefir Soda
  • Kombucha Soda
  • Dairy-free yogurt
  • Savoury vegetable sourdough pancakes
  • Miso-Tahini spread
  • Apple cider vinegar

Herbal mead and so much more!

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!

Wild Fermentation Reviews

[Katz is] the country's foremost fermentation expert . . . [and] Wild Fermentation is the best and most accessible guide out there to this most ancient style of preservation.-Epicurious


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


For amateur picklers and kimchi-makers, there is a new edition of Wild Fermentation, the manual that helped its author, Sandor Katz, become a heroic figure among cooks who ferment their own foods.-The New York Times


This updated and revised edition is a more accurate reflection of the recipes Sandor makes at home-and the knowledge he's accrued by teaching workshops to eager students.-Food52


Folks flock to study books such as Wild Fermentation and The Art of Fermentation, both by the fermentation movement's guru, Sandor Katz.-USA Today


[When] I open my copy of Wild Fermentation I find that Sandor Ellix Katz, the fermentation guru and master who has inspired so many to explore the world of wild foods, always has a way to reflect on culture and society through his writing. While he writes amount fermented foods, the meaning is always deeper.-Paste Magazine


A groundbreaking book.-Sierra Magazine

About Sandor Ellix Katz

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor one of the unlikely rock stars of the American food scene. Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor one of the unlikely rock stars of the American food scene. For more information, check out his website, www.wildfermentation.com.

Additional information

NGR9781603586283
9781603586283
1603586288
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition by Sandor Ellix Katz
Sandor Ellix Katz
New
Paperback
Chelsea Green Publishing Co
20160905
320
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time

Customer Reviews - Wild Fermentation