About this item
"Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists." -- The New YorkerThe 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 New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is 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 original publication, and aided by Katzs 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. In turn, theyve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katzs work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called "one of the unlikely rock stars of the American food scene" by The New 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 KvassAfrican Sorghum BeerInfinite Buckwheat BreadAnd many more!Updates on original recipes also reflect the authors 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 little food revolution right in your own kitchen! "A solid reference library will take you a long way in the fermentation game. By law (or just about) , the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk." -- Wired MagazineMore praise for Sandor Ellix Katz and his books:"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship." -- Deborah Madison, author of Local Flavors"The fermenting bible." -- Newsweek"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist
About the Author
Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-CultureFoods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Live fermented foods are critically important to human health, and are central elements of many different culinary traditions.Following the publication of Wild Fermentation, Katz embarked upon a tour to spread "fermentation fervor" and has taught more than 100 hand-on fermentation workshops around the U.S. and Australia.Through these workshops, Katz met many differentfood activists�varied in their specific projectsbut united by a passion to bring food back toearth�who inspired him to write The RevolutionWill Not Be Microwaved: Inside America'sUnderground Food Movements (coming September2006). For more information on his workshops visit www.wildfermentation.com.
