The Book That Started the Fermentation Revolution
Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, 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 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.
Copyright 2016, softcover, 320 pages.
My Farmer, My Customer
New! Learn from Marty Travis's experiences converting the Spence Farm into one of the most successful farming co-ops in the United States today.