Wild Fermentation
The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
2nd Edition
Published on 8. August 2016
Book
Paperback/Softback
320 pages
978-1-60358-628-3 (ISBN)
Description
The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times
'[Katz's] books have become manifestos and how-to manuals for a generation of under-ground food activists.' The New Yorker
'...the high priest of fermentation theory' the Guardian
The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazake and so much more!
Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.
Since its original publication, and aided by Katz's 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.
This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make:
Low-salt or salt-free sauerkraut
Grape Water Kefir Soda
Kombucha Soda
Dairy-free yogurt
Savoury vegetable sourdough pancakes
Miso-Tahini spread
Apple cider vinegar
Herbal mead and so much more!
Updates 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 food revolution right in your own kitchen!
'[Katz's] books have become manifestos and how-to manuals for a generation of under-ground food activists.' The New Yorker
'...the high priest of fermentation theory' the Guardian
The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazake and so much more!
Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.
Since its original publication, and aided by Katz's 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.
This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make:
Low-salt or salt-free sauerkraut
Grape Water Kefir Soda
Kombucha Soda
Dairy-free yogurt
Savoury vegetable sourdough pancakes
Miso-Tahini spread
Apple cider vinegar
Herbal mead and so much more!
Updates 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 food revolution right in your own kitchen!
Reviews / Votes
"[Katz is] the country's foremost fermentation expert . . . [and] Wild Fermentation is the best and most accessible guide out there to this most ancient style of preservation."-Epicurious "In the new and revised edition, there's a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you'll have a batch of sauerkraut fermenting away in a cool space, all year long."-Wired Magazine "For amateur picklers and kimchi-makers, there is a new edition of Wild Fermentation, the manual that helped its author, Sandor Katz, become a heroic figure among cooks who ferment their own foods."-The New York Times "This updated and revised edition is a more accurate reflection of the recipes Sandor makes at home-and the knowledge he's accrued by teaching workshops to eager students."-Food52 "Folks flock to study books such as Wild Fermentation and The Art of Fermentation, both by the fermentation movement's guru, Sandor Katz."-USA Today "[When] I open my copy of Wild Fermentation I find that Sandor Ellix Katz, the fermentation guru and master who has inspired so many to explore the world of wild foods, always has a way to reflect on culture and society through his writing. While he writes amount fermented foods, the meaning is always deeper."-Paste Magazine "A groundbreaking book."-Sierra MagazineMore details
Edition
2nd Revised edition
Language
English
Place of publication
White River Junction
United States
Edition type
Revised edition
Illustrations
Full-color photographs and illustrations throughout
Dimensions
Height: 254 mm
Width: 177 mm
Thickness: 20 mm
Weight
776 gr
ISBN-13
978-1-60358-628-3 (9781603586283)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Sandor Ellix Katz
Wild Fermentation
The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
E-Book
08/2016
Rizzoli
€28.99
Available for download
Previous edition
Book
09/2003
Chelsea Green Publishing Co
€42.27
Article exhausted; check for reprint
Persons
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). 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." Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). 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, www.wildfermentation.com.