Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
par Sandor Ellix Katz
Sandor Ellix Katz Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods filetype pdf - Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods est le grand livre que vous voulez. Ce beau livre est créé par Sandor Ellix Katz. En fait, le livre a 272 pages. The Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods est libéré par la fabrication de Chelsea Green Publishing Co. Vous pouvez consulter en ligne avec Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods étape facile. Toutefois, si vous désirez garder pour ordinateur portable, vous pouvez Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods sauver maintenant.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods a été écrit par Sandor Ellix Katz qui connu comme un auteur et ont écrit beaucoup de livres intéressants avec une grande narration. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods a été l'un des livres de populer sur 2016. Il contient 272 pages et disponible sur format . Ce livre a été très surpris en raison de sa note rating et a obtenu environ avis des utilisateurs. Donc, après avoir terminé la lecture de ce livre, je recommande aux lecteurs de ne pas sous-estimer ce grand livre. Vous devez prendre Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods que votre liste de lecture ou vous serez regretter parce que vous ne l'avez pas lu encore dans votre vie.Rang parmi les ventes Amazon: #25580 dans LivresPublié le: 2016-08-19Langue d'origine: AnglaisNombre d'articles: 1Dimensions: 9.90" h x .60" l x 7.00" L, .0 livres Reliure: Broché272 pagesPrésentation de l'éditeurThe Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award andNew York Timesbestselling author, whomMichael Pollan callsthe Johnny Appleseed of Fermentation returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expandedwisdomfrom his travels around the world.This self-described fermentation revivalistis 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. Since its publication in 2003, and aided by Katz s engaging and fervent workshop presentations, Wild Fermentationhas 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 TheNew York Times. 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 sever-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. Praise for Sandor Ellix Katz and his books The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. Deborah Madison, author of Local Flavors Sandor Katz has proven himself to be the king of fermentation. Sally Fallon Morell, President, The Weston A. Price Foundation Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century. Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land The fermenting bible. Newsweek In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives. Grist"Biographie de l'auteurSandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him one of the unlikely rock stars of the American food scene. The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne LifetimeAchievement Award from the Southern Foodways Alliance.Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his websitewww.wildfermentation.com.Sally Fallon Morell is the president of the Weston A. Price Foundation.
1 internautes sur 1 ont trouvé ce commentaire utile.fermentation and philosophyPar Jamie PattenThis book is well-written, super interesting, and takes into account all aspects of life. It is not just a book about fermentation, it is about the food industry, the condition of food and agriculture in the world, and is a new way to look at microorganisms and their role in the lives of humans. This book has given me a newfound respect for yeasts and molds and ancient fermenting techniques. I have already tried several recipes from the book, the gundru is simple, flower wine superb, sourdough easy, and the kefir delicious. I recommend this book whole-heartedly.
Si vous avez un intérêt pour Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, vous pouvez également lire un livre similaire tel que cc The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, Aliments fermentés, aliments santé: Méthodes, conseils et recettes, L'art de la fermentation
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