Brief Description: "A beginner's guide to fermenting food in your kitchen, with step-by-step photography"-- Review Quotes: GENIUS! Americans are suffering from yucky guts and this book teaches us how to fix 'em ... simple and basic! -Joli Forbes, Bamboo Family Magazine This book marries food preparation and politics. What this is, gloriously and wonderfully so, is an instruction/cook book that very clearly tells you how to ferment and pickle every famous fermented and pickled food, from kimchi to miso to sauerkraut to capers. And like the fermented beverages that are not covered in this book (other than Ethiopian honey wine) this is intoxicating and addictive! Highly recommended for anyone with curiosity, tastebuds and patience. - Roctober Magazine Praise for Sandor Ellix Katz's other works on fermentation: "In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself." - Sally Fallon, author of the nutrition and cookbook Nourishing Traditions "A unique cookbook for gardeners...This book will appeal to those interested in world food traditions, the history of human nutrition, and the "whys" of good food and good health." - The Washington Post " Wild Fermentation will serve as a training manual for thousands of culinary Harry Potters, working their magic in the tranquil atmosphere of sacred kitchens." - Wise Traditions "...the avant-garden prophet of fermented foods...." - Acres USA "...informative, thought-provoking and nothing less than inspiring...Wild Fermentation does not scare off readers with technicalities; it does everything it can to invite readers to begin fermenting on their own. And it succeeds." - In Good Tilth Biographical Note: Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned and demystify the process of home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, he offers readers the unique opportunity to hear countless stories about fermentation practices. Answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006). Publisher Marketing: A classic beginner's guide to fermenting just about anything. At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple? Author: Katz, Sandor EllixPublisher: Microcosm PublishingBinding: HardcoverPub Date: 2017-07-12BISAC: Cooking|Methods|Canning & Preserving|Health & Fitness|Alternative Therapies|Cooking|Health & Healing|General|Cooking|Methods|Raw FoodSubjects: Fermented foodsWeight: 0.55 lbsISBN: 9781621068723ASIN: -SKU: SP-9781621068723
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