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Wild Fermentation
The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Langbeschreibung
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 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.
ISBN-13:
9781603586283
Veröffentl:
2016
Erscheinungsdatum:
19.08.2016
Seiten:
320
Autor:
Sandor Ellix Katz
Gewicht:
776 g
Format:
254x177x20 mm
Sprache:
Englisch
30,50 €*
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