{"product_id":"wild-fermentation","title":"Wild Fermentation","description":"\u003cp\u003e\u003cem\u003e\u003cb\u003ePaperback\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e320 pages\u003cbr\u003eDimensions: 7 x 10 inches\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the fermentation bible. \u003cem\u003eWild Fermentation\u003c\/em\u003e has been the go-to resource for learning fermentation for the last decade. We find it more approachable than \u003ca href=\"https:\/\/foundroot.com\/collections\/kitchen\/products\/the-art-of-fermentation\"\u003e\u003cem\u003eArt of Fermentation\u003c\/em\u003e\u003c\/a\u003e for beginners and is more like a cookbook rather than a full-scale approach to ferments. If you want a quicker reference guide or are just getting started, this is the book for you. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFROM THE PUBLISHER\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSandor Ellix Katz, winner of a James Beard Award and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is 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.\u003c\/p\u003e\n\u003cp\u003eSince its original publication, and aided by Katz’s engaging and fervent workshop presentations,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWild Fermentation\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ehas 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 he has been called “one of the unlikely rock stars of the American food scene” by\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003eThis 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:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStrawberry Kvass\u003c\/li\u003e\n\u003cli\u003eAfrican Sorghum Beer\u003c\/li\u003e\n\u003cli\u003eInfinite Buckwheat Bread\u003c\/li\u003e\n\u003cli\u003eAnd many more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUpdates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. 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!\u003c\/p\u003e","brand":"Foundroot","offers":[{"title":"Default Title","offer_id":51930344587404,"sku":null,"price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0368\/8864\/1676\/files\/WildFermentation.jpg?v=1787497076","url":"https:\/\/foundroot.com\/products\/wild-fermentation","provider":"Foundroot","version":"1.0","type":"link"}