We look at this globe trotting guide to fermentation by Sandor Katz, published by Chelsea Green. See more about the book here.
Sandor Katz’s Fermentation Journeys reviewed
We were not familiar with Sandor Katz before we read and reviewed this book, but he clearly knows his stuff, and has travelled far and wide to inform and inspire the content for this book. It reminded us of Anthony Bourdain, with Katz’s wide and enthusiastic interest in all sorts of foods and cultures. Katz is willing to try all and everything, and correctly rails against food voyeurism programs which aim to mock and denigrate local foods. Instead, like Bourdain, he has a great sympathy and interest in what is being created infront of him.
The scope of this book is global and it makes for a fascinating virtual road trip, written by a seasoned traveller who was forced to stop travelling with the onset of the global pandemic. Instead he has created an insightful and thoughtful book about the many varied ways in which peoples of the world have fermented all sorts of things. Fungi pop up here too, and many types of cultured moulds that grow on beans. We were also delighted to learn more about the delicacy of rotting auks, sown into the inside of a seal, and considered to be delicious by those in northern climes.
Time lapse of a plasmodium slime mold on a maple log outside my house yesterday. It covered most of a log, where oyster mushrooms had been growing for a few days before. This morning it is gone…. https://t.co/BgQqMZEPIQ
— Sandor Katz (@sandorkraut) August 13, 2020
This is a valuable and thoughtful book, well worth reading, check it out.
More about the book
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.
About Sandor Ellix Katz
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website: www.wildfermentation.com.
“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
See more reviews here.
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