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Wild Fermentation
The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
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Artikel-Nr:
9781603586283
Veröffentl:
2016
Erscheinungsdatum:
19.08.2016
Seiten:
320
Autor:
Sandor Ellix Katz
Gewicht:
776 g
Format:
254x177x20 mm
Sprache:
Englisch
Beschreibung:
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation--which won a James Beard Foundation Award in 2013--and Fermentation as Metaphor. 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: wildfermentation.com.
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.