Sandor Ellix Katz

El arte de la fermentación es la guía más completa y definitiva que se ha publicado hasta la fecha sobre la fermentación doméstica. Esta obra nos acerca a la historia, los conceptos científicos y los

Disponte a adentrarte en un fascinante viaje por el mundo natural de la nutrición sana y de los alimentos fermentados, unos alimentos vitales que aportan increíbles beneficios para la salud a la vez que resultan deliciosos y sencillos de elaborar.Pura fermentacion no es solo una introduccion a la historia y a los saludables beneficios que aportan los productos fermentados, sino un verdadero manual practico para realizar fermentos vegetales, lacteos (yogures, quesos), de legumbres, de harinas y de diversas bebidas como la de la cebada, vinos, sidra, cerveza,aguamiel, etc.Incluye, ademas, una lista de recetas que complementa magnificamente este texto y que resultara especialmente interesante para quienes se sienten atraidos por la alimentacion sana y natural.Los alimentos fermentados son un poderoso estimulo para la digestion y una importante herramienta de proteccion frente a las enfermedades.La historia registra que desde los comienzos de nuestra cultura la humanidad se ha nutrido principalmente con productos fermentados (como pan, cafe, chocolate, cerveza, vino, queso, miso, yogur y chucrut, entre los mas populares), empleando la magia de la fermentacion para preservar e intensificar el sabor de lo que comemos y bebemos, a la vez que incrementamos sus saludables cualidades.Ello es asi porque los alimentos fermentados estan literalmente vivos gracias a una compleja actividad bacteriana fundamental para la vida misma, sin que sus propiedades hayan sido masacradas y destruidas por el procesamiento alimentario industrial.Pura fermentacion es el unico recetario exhaustivo de platos fermentados y vivos publicado hasta la fecha.Pero no es solamente un libro de cocina, sino tambien un manifiesto cultural que desarrolla la conexion vital que existe entre la verdadera comida y la buena salud mientras explora la historia y la politica de la nutricion humana.

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 Katz s books have become manifestos and how to manuals for a generation of under ground food activists The New Yorker the high priest of fermentation theory the Guardian The book that started the fermentation revolution with recipes including kimchi miso sauerkraut pickles gundruk kombucha kvass sourdough paneer yogurt amazake and so much more Sandor Ellix Katz winner of a James Beard Award and a New York Times bestselling author returns to his iconic bestselling book with a fresh perspective renewed enthusiasm and expanded wisdom from his travels around the world Since its original publication and aided by Katz s 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 This updated and revised edition now with full colour photos throughout is sure to introduce a whole new generation to the flavours and health benefits of fermented foods Wild Fermentation includes step by step instructions on how to m

Selected as a best cookbook of the year by BBC Food Programme'...the high priest of fermentation - the Guardian'The godfather of fermentation.' -The Telegraph'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' - Dan Saladino, BBC's The Food ProgrammeFrom Sandor Katz - New York Times bestselling author of The Art of Fermentation, and the world's most respected advocate of all things fermented - comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past twenty years, Sandor Katz has travelled the world, learning, teaching and sharing his knowledge of fermentation, discovering fascinating techniques for creating fermented foods. Sandor Katz's Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation, where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life's work.This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods. It contains over 60 recipes for global ferments, including:Chicha de jora (Peru)Misa Ono's Shio-koji, or salt koji (Japan)Doubanjiang (China)Efo riro spinach stew (Nigeria)Whole sour cabbages (Croatia)Chucula hot chocolate (Colombia)Katz 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, this book reflects the enduring passion and accumulated wisdom of this unique and much-loved man,who is arguably the world's leading voice on all things fermented. 'In his Fermentation Journeys, Sandor Katz'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

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, 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.

DURANTE LOS ÚLTIMOS VEINTE AÑOS, SANDOR KATZ HA VIAJADO POR EL MUNDO ENSEÑANDO Y APRENDIENDO FASCINANTES TÉCNICAS DE ELABORACIÓN DE FERMENTADOS En El mundo de la fermentación, Sandor Katz, experto fermentador y aventurero culinario, nos invita a conocer los lugares, las personas y todos los alimentos especiales que ha descubierto durante sus viajes por el mundo y que han inspirado el trabajo de su vida: desde chucrut casero hasta chicha de jora (Ecuador), shio-koji (Japon), doubanjiang (China), efo riro (Nigeria) o chucula (Colombia), entre muchos otros. Como asegura Katz, el poder magico de la fermentacion pertenece a todos, en todas partes. Y este libro, ideal para los amantes de la gastronomia, los viajes y la fermentacion que han seguido el trabajo del autor a lo largo de los años (a traves de Pura fermentacion y El arte de la fermentacion, ganador del premio James Beard), refleja la pasion y la sabiduria de este hombre unico, considerado ya el divulgador mas experimentado y respetado del mundo de los fermentados. UN LIBRO DE COCINA DESTINADO A CONVERTIRSE EN UN CLASICO ESENCIAL.