Title
Wild Fermentation: The Flavor, Nutrition, And Craft Of Liveculture Foods, 2Nd Edition
Delivery time: 8-12 business days (International)
Wild Fermentation [Has] Become A Manifesto And Howto Manual For A Generation Of Underground Food Activists.The New Yorkerthe Book That Started The Fermentation Revolution, With Recipes Including Kimchi, Miso, Sauerkraut, Pickles, Gundruk, Kombucha, Kvass, Sourdough, Paneer, Yogurt, Amazak, And So Much More!Sandor Ellix Katz, Winner Of A James Beard Award And New York Times Bestselling 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 Selfdescribed 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 Nutritionbased Food Revolution.Since Its Original Publication, And Aided By Katzs Engaging And Fervent Workshop Presentations, Wild Fermentation Has 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, Theyve Traded Batches, Shared Recipes, And Joined Thousands Of Others On A Journey Of Creating Healthy Food For Themselves, Their Families, And Their Communities. Katzs 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 The New 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 Brandnew Recipes, Including: Strawberry Kvass African Sorghum Beer Infinite Buckwheat Bread And Many More!Updates On Original Recipes Also Reflect The Authors Everdeepening 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!A Solid Reference Library Will Take You A Long Way In The Fermentation Game. By Law (Or Just About), The First Book In It Should Be The Recently Revised Edition Of Wild Fermentation By Sandor Katz. It Provides Knowhow, Recipes, [And] Youcandoit Spunk.Wired Magazinemore 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 Flavorsthe Fermenting Bible. Newsweekin A Country Almost Clinically Obsessed With Sterilization Katz Reminds Us Of The Forgotten Benefits Of Living In Harmony With Our Microbial Relatives. Grist
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To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
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Frequently Asked Questions
- Q: What is 'Wild Fermentation' about? A: 'Wild Fermentation' by Sandor Ellix Katz is a comprehensive guide to the art of fermentation, providing readers with recipes and techniques for creating a variety of live-culture foods such as kimchi, sauerkraut, yogurt, and more.
- Q: Who is the author of 'Wild Fermentation'? A: The author of 'Wild Fermentation' is Sandor Ellix Katz, a renowned fermentation revivalist and winner of the James Beard Award.
- Q: What are the main features of the 2nd edition of 'Wild Fermentation'? A: The 2nd edition includes updated recipes, full-color photos, and expanded content reflecting the author's deepening knowledge of global food traditions.
- Q: How many pages does 'Wild Fermentation' have? A: 'Wild Fermentation' has a total of 320 pages, making it a substantial resource for anyone interested in fermentation.
- Q: Is 'Wild Fermentation' suitable for beginners? A: Yes, 'Wild Fermentation' is suitable for beginners as it provides clear guidance and approachable recipes for starting your fermentation journey.
- Q: What type of binding does the book have? A: 'Wild Fermentation' is available in paperback, making it easy to handle and reference while cooking.
- Q: Where is 'Wild Fermentation' shipped from? A: 'Wild Fermentation' ships from Vermont, ensuring that you receive your copy promptly.
- Q: Can I find new recipes in the 2nd edition of 'Wild Fermentation'? A: Yes, the 2nd edition features many brand-new recipes, including Strawberry Kvass and African Sorghum Beer, alongside updates on original recipes.
- Q: What is the publication date of 'Wild Fermentation'? A: 'Wild Fermentation' was published on August 8, 2016.
- Q: What category does 'Wild Fermentation' fall under? A: 'Wild Fermentation' is categorized under Canning & Preserving, making it a valuable addition for those interested in food preservation techniques.