**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 ...

Fermented foods are great for your health, and this book is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Beer? Yogurt? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi...

PICTURE BOOK BIOGRAPHY OF THE "FERMENTATION REVIVALIST," FROM THE AWARD-WINNING AUTHORS OF CHEF ROY CHOI AND THE STREET FOOD REMIX.Sandor Katz’s love of fermented food started with kosher dill pickles he ate as a New York City kid. As an adult, he left the busy city and moved to a queer community in the mountains of Tennessee. There, his friends grew their own food, cooked and ate together, and sometimes danced in drag when the work was done. One day, the cabbages ...

"Fermentation expert Sandor Katz's hearty voice punctuates Lori Prince's overall narration of this picture book. It's a biography of Katz, who moved to a "community of queer folk" in Tennessee in search of a healthy life after his HIV diagnosis. He has become famous for his recipes for fermented foods. ... The whole package fizzes with briny verve." AudioFile Magazine

Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York TimesThe original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…!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 Fer...

Discover the book that started the fermentation revolution—now with more photos and even more recipes for fermented foods—from the James Beard Award winner and New York Times-bestselling author.“The best and most accessible guide out there to this most ancient style of preservation.” —EpicuriousJames Beard Award winner and New York Times bestselling author Sandor Ellix Katz returns to his iconic, bestselling ferme...

Los Angeles Times Best Cookbooks 2020Saveur Magazine "Favorite Cookbook to Gift"Esquire Magazine Best Cookbooks of 2020"The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's JournalBestselling author Sandor Katz—an “unlikely rock star of the American food ...

A thoughtful introduction to the wonders of fermentation from the James Beard Award and a New York Times bestselling author of Wild Fermentation and The Art of Fermentation.Fermentation is a magical collaboration between people and bacteria. This book illuminates the natural history of fermentation as a process and concept, covering practices used in cultures around the world with many practical benefits, as well as scientific and mytholo...

From James Beard Award winner and New York Times–bestselling author of The Art of FermentationAn instant classic for a new generation of monkey-wrenching food activists.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 corporat...

"This book is remarkable."—David Zilber, co-author of The Noma Guide to FermentationJames Beard Foundation Book Award Finalist for Reference and Scholarship"The perfect next step."—NPR's "Science Friday"This is the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisineIn Koji...

With decades of knowledge and proven, common-sense methods from “The Barefoot Farmer,” this practical guide to biodynamic principles and practices will appeal to growers of every scale and experience level."An excellent read for all who want to understand the keys to growing nutrient-dense food."—Gabe Brown, author of Dirt to Soil; co-founder, Understanding AgIn Barefoot Biodynamics, organic grower Jeff Poppen—“The Barefoo...

Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get all the health benefits from this fermented drink—for a fraction of the store-bought price.This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many gut health benefits of kombucha, fascinatin...