From 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 two decades, Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. In his latest book, Sandor Katz’s Fermentation Journeys— a long-awaited follow up to The Art of Fermentation, which has sold more than half a million copies and has been translated into over a dozen languages—he explores the people, places, and ferments from around the globe that have inspired his life’s work.
This cookbook goes far beyond general instructions and explores the transformative process of fermentation through detailed descriptions of traditional fermentation techniques, while celebrating local customs and ceremonies that surround particular ferments. Illustrated with photographs from Sandor’s own travels, the book features over 60 recipes for global ferments.