Wild Fermentation : The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
(Autor) Sandor Ellix KatzFermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Sandor Ellix Katz
Sandor Ellix Katz is an American writer and fermentation expert known for his work in promoting and popularizing the art of fermentation. His most notable works include "Wild Fermentation" and "The Art of Fermentation," which have become essential guides for those interested in fermenting foods and beverages at home. Katz's writing style is accessible and practical, making complex concepts easy to understand for beginners and experienced fermenters alike. His contributions to literature have helped revive interest in traditional food preservation methods and have inspired a new generation of fermenters. Katz's impact on the literary genre of food writing and fermentation studies is significant, as he has helped bridge the gap between scientific knowledge and everyday practice, making fermentation accessible to a wider audience.
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