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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Sandor Ellix Katz
€ 32.99
€ 30.21
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Description for Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Paperback. Num Pages: 272 pages, Full colour photographs and illustrations throughout. BIC Classification: WBW. Category: (G) General (US: Trade). Dimension: 191 x 254 x 20. Weight in Grams: 780.
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. ... Read more
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. ... Read more
Product Details
Publisher
Chelsea Green Publishing Co
Format
Paperback
Publication date
2016
Condition
New
Number of Pages
272
Place of Publication
White River Junction, United States
ISBN
9781603586283
SKU
V9781603586283
Shipping Time
Usually ships in 8 to 11 working days
Ref
99-29
About Sandor Ellix Katz
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. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a ... Read more
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