Sandor Katz’s Fermentation Journeys Recipes, Techniques, and Traditions from Around the World

Sandor Katz

$66

In stock


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.


\”Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.\”–David Zilber,& chef, fermenter, food scientist, and coauthor of& The Noma Guide to Fermentation


\”Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue.\”–The New York Times


\”Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.\”–Francis Lam,& The Splendid Table


For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled 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 (Ecuador)
  • 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.


\”This international romp is funky in the best of ways.\”–Publishers Weekly


More Praise for Sandor Katz:


\”[Katz is the] high priest of fermentation.\”–Helen Rosner, The New Yorker


\”His teachings and writings on fermentation have changed lives around the world.\”–BBC


\”The fermentation movement’s guru.\”–USA Today


\”A fermentation master.\”–The Wall Street Journal

Sandor Katz’s Fermentation Journeys Recipes, Techniques, and Traditions from Around the World

$66

In stock

ISBN – 9781645020349
Format – Hardback
Categories – Cookbooks

more titles

Sandor Katz
The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World
The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World


The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.–The New York Times


The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…


Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.


While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information–how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.


With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.


Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first–and only–of its kind.

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