For the past two decades, Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. In his latest book, he explores the people, places, and ferments from around the globe that have inspired his life’s work.
This cookbook goes far beyond general instructions and explores the transformative process of fermentation through detailed descriptions of traditional fermentation techniques, while celebrating local customs and ceremonies that surround particular ferments. Illustrated with photographs from Sandor’s own travels, the book features over 60 recipes for global ferments, including:
• Chicha de jora (Peru)
• Saké by the Bodaimoto Method (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 one of the world’s most experienced and respected fermentation advocates.
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