He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Error rating book. Bestselling author Sandor Ellix Katz joins us for a virtual event for his new book, Fermentation as Metaphor (Chelsea Green). With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. A world-renowned expert in fermented foods, Sandor considers the liberating experience offered through engagement with microbial communities. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…! The Book That Started the Fermentation Revolution. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. 125 Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. He calls himself a fermentation revivalist. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. Fermentation as Metaphor by Sandor Katz. Books . Mettre de côté . Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz taught us how to make sauerkraut and kimchi. Aprite questo libro per iniziare una piccola 'food revolution' nella vostra cucina di casa. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. 492 Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. Quantité disponible : 7. Fermentations ! Fermentation naturelle est son premier livre, paru en 2003, récompensé par le prestigieux Prix James Beard (Oscar culinaire américain), réédité et refondu en 2016 et traduit en 9 langues. Sandor Ellix Katz fermente tout ce qui lui passe sous la main depuis 1993. Katz’s The Art of Fermentationtends to be more technical and anecdotal and it doesn’t really contain your usual step-by-step recipes. Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pol Please try your request again later. Help us improve our Author Pages by updating your bibliography and submitting a new or current image and biography. Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. The Art of Fermentation (Book): 500+ pages filled with how-to info, troubleshooting, scientific information, resources, photos, and more.. Wild Fermentation (Book): Sandor’s 2016 2nd edition book on fermentation. Acheter neuf Prix: EUR 29,36 Autre devise. As Sally Fallon Morell, author of Nourishing Traditions®, puts it: ‘Sandor Katz has labored mightily to deliver this magnum opus to people who ar… Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. 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. His new book helps us think about them. From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition. 1,635 ). Coffee. Welcome back. Sandor Katz has literally started a ‘fermentation revolution’ with his books. 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