{"product_id":"wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods-2nd-edition-9781603586283","title":"Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition","description":"\u003cb\u003e\"Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.\"--\u003ci\u003eThe New Yorker\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eThe book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eSandor Ellix Katz, winner of a James Beard Award and \u003ci\u003eNew York Times\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eSince its original publication, and aided by Katz's engaging and fervent workshop presentations, \u003ci\u003eWild Fermentation\u003c\/i\u003e 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, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's 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 \u003ci\u003eThe New York Times\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eThis 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: \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eStrawberry Kvass\u003c\/li\u003e\n\u003cli\u003eAfrican Sorghum Beer\u003c\/li\u003e\n\u003cli\u003eInfinite Buckwheat Bread\u003c\/li\u003e\n\u003cli\u003eAnd many more! \u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003eUpdates on original recipes also reflect the author's 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! \u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"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 \u003ci\u003eWild Fermentation\u003c\/i\u003e by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk.\"--\u003ci\u003eWired Magazine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eMore praise for Sandor Ellix Katz and his books\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eThe Art of Fermentation \u003c\/i\u003eis an extraordinary book, and an impressive work of passion and scholarship.\"--Deborah Madison, author of \u003ci\u003eLocal Flavors\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"The fermenting bible.\"--\u003ci\u003eNewsweek\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.\"--\u003ci\u003eGrist\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sandor Ellix Katz\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/08\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 6.90w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603586283\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eSandor Ellix Katz \u003c\/b\u003eis 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: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003e The Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013--and \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Sandor Ellix Katz \/ Paperback \/ English","offer_id":47281357357213,"sku":"9781603586283","price":47.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7a2eb541-7da9-47d7-b0b6-5b6f790133cd.jpg?v=1759930167","url":"https:\/\/booksdeli.com\/products\/wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods-2nd-edition-9781603586283","provider":"booksdeli.com","version":"1.0","type":"link"}