Live Fermentation: How to Make Delicious and Healthy Craft Foods with Wild Cultures – Katz Sandor Ellix – Potpourri – 2024 – ISBN 978-985-15-5637-9
Live Fermentation: How to Make Delicious and Healthy Craft Foods with Wild Cultures
29.99 €
In stock
Live Fermentation: How to Make Delicious and Healthy Craft Foods with Wild Cultures
29.99 €
The author of this book began his journey into the world of fermentation by learning the secrets of sauerkraut preparation.
Which product will start a revolution in your kitchen? Published in 2003, Sandor Katz's book has led thousands of people to turn their kitchens into laboratories to prepare living fermented foods for themselves and their loved ones, such as sauerkraut, pickled vegetables, cheese, yogurt, sour bread, and more. A passionate champion of fermentation revitalization, Sandor travels the world extensively with exciting hands-on workshops, meeting like-minded people and learning traditional methods of using wild microorganisms in food processing. He has been honored with the Craig Claiborne Award for his significant contribution to the preservation of humanity's culinary heritage, named after America's preeminent restaurant expert. Deciding it was time to pass on his accumulated knowledge to the next generation of home-cooking enthusiasts, he completely revised his first book, complete with many full-color photographs and brand-new recipes - such as strawberry kvass, African sorghum beer, and unparalleled buckwheat bread. Most of the recipes included in the first edition have been updated to reflect comments and recommendations received from readers and friends.
Which product will start a revolution in your kitchen? Published in 2003, Sandor Katz's book has led thousands of people to turn their kitchens into laboratories to prepare living fermented foods for themselves and their loved ones, such as sauerkraut, pickled vegetables, cheese, yogurt, sour bread, and more. A passionate champion of fermentation revitalization, Sandor travels the world extensively with exciting hands-on workshops, meeting like-minded people and learning traditional methods of using wild microorganisms in food processing. He has been honored with the Craig Claiborne Award for his significant contribution to the preservation of humanity's culinary heritage, named after America's preeminent restaurant expert. Deciding it was time to pass on his accumulated knowledge to the next generation of home-cooking enthusiasts, he completely revised his first book, complete with many full-color photographs and brand-new recipes - such as strawberry kvass, African sorghum beer, and unparalleled buckwheat bread. Most of the recipes included in the first edition have been updated to reflect comments and recommendations received from readers and friends.
See also:
- All books by the publisher
- All books by the author