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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Autor:
Wydawca: Chelsea Green Publishing Co
Data wydania: 05.09.2016
Typ okładki:miękka okładka
EAN: 9781603586283
Opis
Opis
The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times
[Katz's] books have become manifestos and how-to manuals for a generation of under-ground food activists.The New Yorker
…the high priest of fermentation theorythe Guardian
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!
Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm and expanded wisdom from his travels around the world.
Since its original publication, and aided by Katz's 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.
This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make:
Low-salt or salt-free sauerkraut
Grape Water Kefir Soda
Kombucha Soda
Dairy-free yogurt
Savoury vegetable sourdough pancakes
Miso-Tahini spread
Apple cider vinegar
Herbal mead and so much more!
Updates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen!
[Katz's] books have become manifestos and how-to manuals for a generation of under-ground food activists.The New Yorker
…the high priest of fermentation theorythe Guardian
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!
Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm and expanded wisdom from his travels around the world.
Since its original publication, and aided by Katz's 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.
This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make:
Low-salt or salt-free sauerkraut
Grape Water Kefir Soda
Kombucha Soda
Dairy-free yogurt
Savoury vegetable sourdough pancakes
Miso-Tahini spread
Apple cider vinegar
Herbal mead and so much more!
Updates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen!
Szczegóły
Szczegóły
Data wydania: 05.09.2016
Liczba stron: 272
Wymiary: 25.4x19.1
Typ okładki:miękka okładka
Wydawca: Chelsea Green Publishing Co
Autor:
Tytuł:Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
EAN: 9781603586283
Recenzje
Recenzje
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Nasza cena:93,25 zł
Cena katalogowa dostawcy: 124,90 zł
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