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Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
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Blogger
This book is as close as we'll ever get to a master compendium of humankind's knowledge and practices of fermentation. Katz has wandered the globe, documenting rapidly-vanishing ancient recipes, traditions, and methods of fermenting everything from vegetables and fruits to meat and dairy products. I could never live without this cookbook. Fermentation increases not only the flavor of ingredients, but their nutritional value and bioavailability. While the advent of refrigeration has rendered fermentation unnecessary, because we no longer need to store things at room temperature, our bodies yearn for fermented foods as much as our palates enjoy them. Katz teaches you to make sauerkraut, yogurt, wine, homemade sodas, and a litany of other things your mind has never even dreamed of.
Founder and owner of NYrture Food
This is the essential book on fermented food--so comprehensive, thorough and precise in its coverage of a huge range of ferments, including both recipes and delightfully extensive culinary/historical/medicinal information.
Director of Operations, Momofuku Culinary Lab
This is another page turner for anyone who loves learning about the science of food and how food works. It is also an indispensable tool for anyone who is interested in or practices fermentation.
Preserver, cookbook author and sometime food stylist
Author
Co-Owner/Chef at Edinburgh Food Studio
Distiller and Botanical Wine Maker
Teacher and writer
Eco-chef
Head Chef and Owner Three Blue Ducks (with co - Owner Darren Robertson)
Founding Director, Modern Pantry
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Chef/owner, Mister Jiu; San Francisco, CA
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Chef Patron of Benares
Food Writer, Stylist & Photographer
Chef and filmmaker
Co-Founder of The Agrarian Kitchen
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Chef and owner of EL COQ restaurant – one Michelin Star in Italy
Fermentation blogger and educator
Chef
Professional Food Lover
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