Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World
- ISBN-10
- 1645020347
- ISBN-13
- 9781645020349
- Category
- Cooking
- Pages
- 352
- Language
- English
- Published
- 2021-11-09
- Publisher
- Chelsea Green Publishing
- Author
- Sandor Ellix Katz
Description
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Get the book
Other editions
-
- 2021-10-28
- 354 pages
- Ebook
- Chelsea Green Publishing
Similar books
-
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
By Sandor Ellix KatzSince the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
-
Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation
By Sandor Ellix KatzA classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic.
-
Fermentation as Metaphor
By Sandor Ellix KatzIn Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and ...
-
The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World
By Sandor Ellix KatzWhile Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; ...
-
The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements
By Sandor Ellix KatzFrom community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can ...
-
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
By René Redzepi, David ZilberThe world’s most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation—the “secret sauce” behind every dish at Noma, the world’s leading restaurant, and one of the most ...
-
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
By Jeremy Umansky, Rich ShihKoji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more.
-
Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and...
By Tara WhitsittThrough her winning stories, illustrations, photographs, and fifty recipes, Fermentation on Wheels tracks the two-year. twenty-thousand mile journey that made Tara into a known apostle of outrageously delicious, creative, healthy, and ...
-
Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities
By Julia SkinnerIn Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with ...
-
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
By Kirsten K. Shockey, Christopher ShockeyThese recipes combine probiotic goodness with spices and flavors inspired by cuisine from around the world. Includes more than 40 ways to make fiery ferments part of any meal!