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Sandor Katz's Fermentation Journeys

Recipes, Techniques, and Traditions from around the World
Hardcover Book
Publisher: 
Chelsea Green
 | 
October, 2021
ISBN:
9781645020349
Quantity: 
0
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Banyen's Description: 

For the past two decades, fermentation expert 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 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 journeys

It contains over 60 recipes for global ferments, including:

  • Chicha de jora (Peru)
  • Misa Onos Shio-koji, or salt koji (Japan)
  • Doubanjiang (China)
  • Efo riro spinach stew (Nigeria)
  • Whole sour cabbages (Croatia)
  • Chucula hot chocolate (Colombia)

Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented.

"More than just fermentation cookbook meets travel journal, Sandor Katz’s Fermentation Journeys is a love letter to the world fermentation community. Like threads of forest mycelium linking underground communication networks, this worldwide community shares knowledge and a belief that fermentation can heal. As Katz documents recipes and techniques, he focuses on the story of place and the individuals that shared their traditions or ideas. In this way, it is a book the fermentation community built.”Kirsten Shockey, coauthor of Miso, Tempeh, Natto & Other Tasty Ferments

Publisher’s Description: 

From James Beard Award winner and New York Timesbestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his lifes worka cookbook destined to become a modern classic essential for every home chef.

His teachings and writings on fermentation have changed lives around the world.BBC

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 hes 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 Katzs 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 journeys

It contains over 60 recipes for global ferments, including:

  • Chicha de jora (Peru)
  • Misa Onos Shio-koji, or salt koji (Japan)
  • Doubanjiang (China)
  • Efo riro spinach stew (Nigeria)
  • Whole sour cabbages (Croatia)
  • Chucula hot chocolate (Colombia)

Sandor Katzs Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katzs work through the yearsfrom Wild Fermentation to The Art of Fermentation to Fermentation as Metaphorthis book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the worlds most experienced and respected advocate of all things fermented.

More Praise for Sandor Katz:

[Katz is the] high priest of fermentation.Helen Rosner, The New Yorker

The fermentation movements guru.USA Today

A fermentation master.The Wall Street Journal

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