Wild fermentation : the flavor, nutrition, and craft of live-culture foods

Katz, Sandor Ellix, 1962-2016

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Summary

2nd edition. A new edition of the 2003 book which started the fermentation revolution. Updated with colour photos throughout and brand new recipes which reflect the author's deepening knowledge of global food traditions. Sandor Ellix Katz, winner of a James Beard Award andNew York Timesbestselling author,whomMichael Pollan callsthe "Johnny Appleseed of Fermentation"returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expandedwisdomfrom his travels around the world.This self-described fermentation revivalistis 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 Fermentationhas 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 starts of the American food scene" by TheNew 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'sever- 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.