Sandor Katz's Fermentation Journeys - Recipes, Techniques, and Traditions from around the World (Katz Sandor Ellix)(Pevná vazba)

Selected as a best cookbook of the year by BBC Food Programme‘…the high priest of fermentation - the Guardian‘The godfather of fermentation.’ -The Telegraph‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ - Dan Saladino, BBC’s The Food ProgrammeFrom Sandor Katz - New York Times bestselling author of The Art of Fermentation, and the world’s most respected advocate of all things fermented - comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past twenty years, Sandor Katz has travelled the world, learning, teaching and sharing his knowledge of fermentation, discovering fascinating techniques for creating fermented foods. Sandor Katz’s Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation, where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life’s work.This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods.It contains over 60 recipes for global ferments, including:Chicha de jora (Peru)Misa Ono''s Shio-koji, or salt koji (Japan)Doubanjiang (China)Efo riro
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