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

A FERMENTATION COOKBOOK FOR EVERY HOME CHEF: The James Beard Award winner and New York Times bestselling author of The Art of Fermentation travels the globe to celebrate the fermenting recipes, processes, and traditions that inspire him.“Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.” —David Zilber, co-author of The Noma Guide to FermentationFor the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.In Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:• Detailed descriptions of traditional fermentation techniques• Celebrating local customs and ceremonies that surround particular ferments• Profiles of the farmers, business owners, and experimenters Katz has met on his journeysIt contains over 60 recipes for global ferments, including:• Chicha de jora (Ecuador)• Misa Ono’s Shio-koji, or salt koji
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