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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Copertina flessibile – Illustrato, 5 settembre 2016
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The Book That Started the Fermentation Revolution
Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the Johnny Appleseed of Fermentation returns to the iconic book that started it all, but 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.
Since its publication in 2003, and aided by Katzs 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. In turn, theyve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katzs work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called one of the unlikely rock stars of the American food scene by TheNew York Times.
This 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 recipesincluding Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Breadand updates and refines original recipes reflecting the authors ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. 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.
Praise for Sandor Ellix Katz and his books:
The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.Deborah Madison, author of Local Flavors
Sandor Katz has proven himself to be the king of fermentation.Sally Fallon Morell, President, The Weston A. Price Foundation
Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land
The fermenting bible. Newsweek
In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives. Grist
‘…the high priest of fermentation theory’
‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’
--Dan Saladino, BBC’s The Food Programme
‘The godfather of fermentation.’
‘Sandor Katz is the OG.’--Rene Redzepi, Chef, Noma
‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists.’
‘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.’
‘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
‘[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
‘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
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.
- Editore : Chelsea Green Pub Co; Revised, Updated edizione (5 settembre 2016)
- Lingua : Inglese
- Copertina flessibile : 297 pagine
- ISBN-10 : 1603586288
- ISBN-13 : 978-1603586283
- Peso articolo : 771 g
- Dimensioni : 17.78 x 2.54 x 25.4 cm
- Posizione nella classifica Bestseller di Amazon: n. 96 in Conservazione degli alimenti
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