Wild Fermentation : The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz, Sally Fallon Morell
Editor: Chelsea Green Publishing Co
Enjoy this book on your E-Reader and in the format you prefer
The Book Who Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and the New York Times best-seller author, which Michael Pollan calls the “Johnny Appleseed of Fermentation” refers to the emblematic book that began all this, but with a new perspective, renewed enthusiasm and expanded wisdom of his travels around the world.This self-describing revivalist fermentation is perhaps best known simply as Sandorkraut, who describes his joy and demystify the approach to making and eating fermented foods, the health benefits that contributed to the launch of nutrition, the foods based on the revolution.Since its publication in 2003, and with the help of Katz’s fervent commitment to the workshop presentations, Wild Fermentation has inspired people to transform their kitchens into food labs: laboratory fermentation of vegetables in sauerkraut, milk cheese or yogurt, cereals into sourdough bread, and many more.In turn, they have traded lots, shared recipes, and joined thousands of others on a journey to create healthy food for themselves, their families and their communities.Katz’s work earned him the Craig Clairborne lifetime achievement award from the South for the Alliance’s eating habits, and was called “one of the rare rock stars of the American food scene” by The New York Times.This new edition, revised and now with colour photos throughout, it is sure to present a whole new generation of flavours and health benefits of fermented foods.It features many brand new recipe brands–including Kvas Strawberries, African Sorghum Beer and Buckwheat Infinite Bread–and updates and refines original recipes reflecting the author of the never-before-severe knowledge of world food traditions that has influenced four star chefs and chefs at home such asFor Katz, his passage to fermentation was sauerkraut.So open this book to find yours, and start a little revolution food in your kitchen.Praise for Sandor Ellix Ka
Sandor Ellix Katz, Sally Fallon Morell – Wild Fermentation : The Flavor, Nutrition, and Craft of Live-Culture Foods – Free
Format: ePub, MOBI and Pdf
In this site we encourage writing and creativity.