Sandor Ellix Katz
Author
Publisher
Chelsea Green Pub
Pub. Date
c2012
Language
English
Description
"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological...
Author
Publisher
Storey Publishing
Pub. Date
[2022]
Language
English
Description
"In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture"--
Author
Publisher
Readers to Eaters
Pub. Date
[2022]
Language
English
Description
Welcome to Sandor Katz's no-desk, new-ways school! There are no tests, no rules - just happy, hungry people learning how to make fermented food. All they need are their favorite vegetables, salt, and the TINY WILD. These invisible microbes change cucumbers into crunchy pickles, and cabbages into zingy-zangy sauerkraut and kimchi.
Author
Publisher
Chelsea Green Publishing
Pub. Date
[2021]
Language
English
Description
"For 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 his latest book, Sandor...
Author
Publisher
Chelsea Green Publishing
Pub. Date
[2020]
Language
English
Description
"Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing...