Wild Fermentation

Descriere YEO:

Wild Fermentation - Disponibil la libris.ro

Pe YEO găsești Wild Fermentation de la Sandor Ellix Katz, în categoria Cooking.

Indiferent de nevoile tale, Wild Fermentation din categoria Cooking îți poate aduce un echilibru perfect între calitate și preț, cu avantaje practice și moderne.

Preț: 148.55 Lei

Caracteristicile produsului Wild Fermentation

• Brand: Sandor Ellix Katz
• Categoria: Cooking
• Magazin: libris.ro
• Ultima actualizare: 19-04-2026 00:26:12

Comandă Wild Fermentation Online, Simplu și Rapid

Prin intermediul platformei YEO, poți comanda Wild Fermentation de la libris.ro rapid și în siguranță. Bucură-te de o experiență de cumpărături online optimizată și descoperă cele mai bune oferte actualizate constant.

Descriere magazin:
The Book That Started the Fermentation Revolution n n Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the Johnny Appleseed of Fermentation returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. n n Since its publication in 2003, 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. In turn, they\'ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz\'s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called one of the unlikely rock stars of the American food scene by The New York Times. n n This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author\'s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. n n Praise for Sandor Ellix Katz and his books n n The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.--Deborah Madison, author of Local Flavors n n Sandor Katz has proven himself to be the king of fermenta