Wild Fermentationthe Flavor Nutrition and Craft of Live-cu
The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
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Engelsk
The bible for the D. I. Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times‘[Katz’s] books have becom...
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Forlagsbeskrivelse af Wild Fermentationthe Flavor Nutrition and Craft of Live-cu af Sandor Ellix Katz
The bible for the D. I. Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists. ’ The New Yorker ‘…the high priest of fermentation theory’ the Guardian The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké and so much more!Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make:Low-salt or salt-free sauerkrautGrape Water Kefir SodaKombucha SodaDairy-free yogurtSavoury vegetable sourdough pancakesMiso-Tahini spreadApple cider vinegarHerbal mead and so much more! Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen!
Detaljer
Forlag
Chelsea Green Publishing Co
ISBN
9781603586283
Sprog
Engelsk
Sider
320
Udgivelsesdato
08-08-2016
Format
Paperback
Varenr.
2777476
EAN nr.
9781603586283
Varegruppe
Engelsk non fiction div.
Højde/Dybde (mm)
177
Bredde (mm)
250
Længde (mm)
17
Vægt (g)
762
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