Sandor Katz’s Fermentation Journeys : Recipes, Techniques, and Traditions from around the World
Sandor Ellix Katz
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Sandor Katz's reputation as one of the world's foremost fermentation authorities is inextricably bound up with his enthusiasm for the subject and his willingness to go anywhere and seek out anyone who might teach him more.
In Sandor Katz's Fermentation Journeys he documents his adventures all over the world, providing recipes, stories, and insights that introduce readers to an amazing array of fermented foods and drinks.
With techniques drawn from a multitude of countries and cultures, as well as his own recipes developed over years of experimentation, Katz shows just how diverse the applications of fermentation are, and how varied the practitioners. From a mountain village in Japan where vegetable fermentation does not rely on salt, to a turmeric perpetual pickling bed developed in Tasmania, to a koji-like technique indigenous to Central America whereby corn dough is fermented while wrapped in leaves, this book offers inspiration and practicality for anyone with more than a passing interest in fermentation.
Not a beginner's book, but a boon to anyone looking for fresh horizons.
Hardcover. Color photography throughout.