Recipes, Techniques, and Traditions from around the World
Fermentation Journeys of the World is a cookbook which advocates fermented food not only as a sustainable source of tasty dishes but as a means to explore the world from your kitchen. The International Day of the World’s Indigenous Peoples is observed on the 9th August - a coincidence that did not go unnoticed by the International Panel for Climate Change on the day it released its starkest report yet. The IPCC acknowledged that indigenous knowledge of food processes could help us tackle the crisis. So what are fermented foods? Most people would probably not get past alcoholic beverages when thinking of fermentation but Sandor Katz delivers recipes in every department. Vegetables, meat and fish are all in there, but so are beans and seeds, mold cultures and milk. Dishes such as Mexican-Inspired Kimchi, Sauerkraut Chocolate Cake and Koji may sound experimental and edgy but they are in fact very easy to put together. Some recipes take as little as thirty minutes, but in other cases the food can take weeks to ferment before it is ready. I love this simplicity - allowing time and nature to do its thing, producing these wonderful and rich flavours from across the globe where they have been at the core of culinary practice for centuries, if not millennia. Fermentation Journeys is a return to the roots of cooking and a brilliant guide for adventurous foodies ready to join the fermentation revolution!
From James Beard Award winner and New York Times-bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions and stories from around the globe that inspire Sandor Katz and his life's work - a cookbook destined to become a modern classic essential for every home chef.
For the past two decades, fermentation expert and bestselling author Sandor Katz has travelled 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 Ono's 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.
|Publication date:||14th October 2021|
|Publisher:||Chelsea Green Publishing Co|
|Primary Genre||Cookery, Food and Drink|
'His teachings and writings on fermentation have changed lives around the world.'- BBC
'One of the unlikely rock stars of the American food scene.'- The New York Times
'[Katz is the] high priest of fermentation.'- Helen Rosner, The New Yorker
'The fermentation movement's guru.'- USA Today
'A fermentation master.'- The Wall Street Journal
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the ...More About Sandor Katz