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Recipes , Techniques , and Traditions from around the Earth
Sandor Ellix Katz
hardback
$ 35.00
From James Beard Award success andNew York Times – bestselling author ofThe Art of Fermentation : the recipes , processes , ethnic traditions , and stories from around the world that inspire Sandor Katz and his life ’s work — a cookery book destined to become a modern classical all important for every home chef .
“ Sandor ’s life of curiosity - fill up travelling and geographic expedition elicits a sense of wonderment as taste perception , sights , and smells leap off the pages to ignite your imaginativeness . ”—David Zilber , chef , fermenter , solid food scientist , and joint author ofThe Noma Guide to tempestuousness
“ Sandor Katz transposes his obsession with one of mankind ’s foundational culinary cognitive operation into a cookbook - seminal fluid - travelogue . ”—The New York Times
“ There is perhaps nobody more broadly knowledgeable and contagiously curious about the reality ’s fermentation traditions than the effervescent Sandor Katz . ”—Civil chow
“ It ’s a fantastic read for anyone . ”—Food52
For the past two decades , fermentation expert and bestselling writer Sandor Katz has go the world , both teaching and teach about the many fascinating and delicious techniques for work food . Wherever he ’s proceed , he has harvest worthful insights into the cultures and traditions of local and autochthonic the great unwashed , whether they make familiar ferments like sauerkraut or less common preparations like natto and koji .
In his latest book , Sandor Katz ’s Fermentation Journeys , Katz takes readers along with him to revisit these special places , people , and foods .
This cookery book goes far beyond mere ecumenical instruction and explores the transformative process of fermentation through:• detail descriptions of traditional fermentation techniques• Celebrating local customs and ceremonies that skirt particular ferments• Profiles of the farmers , business owners , and experimenter Katz has met on his journeys
It contains over 60 recipes for globose ferments , including:• Chicha de jora(Ecuador)• Misa Ono’sShio - koji , or salt koji ( Japan)• Doubanjiang(China)• Efo rirospinach stew ( Nigeria)• Whole sour cabbages ( Croatia)• Chuculahot chocolate ( Colombia )
Sandor Katz ’s ferment Journeysreminds us that the witching baron of fermentation belong to everyone , everywhere . Perfect for adventurous foodies , armchair travelers , and fermentation fanatics who have followed Katz ’s employment through the years — fromWild FermentationtoThe artistic production of FermentationtoFermentation as Metaphor — this book contemplate the enduring passion and accumulated wisdom of this unparalleled man , who is arguably the world ’s most experienced and respected advocate of all thing ferment .
“ The Godfather of the Fermentation Revival . . . [ Katz is ] a globe - trot mascot for the exponent of bacteria and barm to create delicious intellectual nourishment . ”—GQ
“ This international romp is low-down in the good of slipway . ”—Publishers Weekly
“ Fascinating and full of delicious stuff . . . . I ’m psyched to fudge from this book . ”—Francis Lam , The Splendid Table
“ [ Katz is ] rock’n’roll in the fermenting cosmos and a true inspiration of mine . . . making ferment accessible and fun ( as it should be).”—Brad Leone , Bon Appétit
More kudos for Sandor Katz:“His precept and writings on fermentation have change lives around the world . ”—BBC“The agitation social movement ’s guru . ”—USA Today“A fermentation master . ”—The Wall Street Journal
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Rizzoli International Publications300 Park Avenue South , 4th FloorNew York , NY 10010United state
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