Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation 2nd Edition by Sandor Ellix Katz, ISBN-13: 978-1934620175
[PDF eBook eTextbook]
- Publisher: Microcosm Publishing; Second Edition,Second (January 1, 2002)
- Language: English
- 64 pages
- ISBN-10: 1934620173
- ISBN-13: 978-1934620175
“Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”―The New Yorker
The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!
This is the original 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, becoming an underground classic years before he rose to fame. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?
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.”
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