Wild Fermentation by Sandor Ellix Katz Revised Brand New Paperback Book WT53769

New Books 4 Less Online Store
(67127)
Registrado como vendedor profesional
Otros artículos del vendedor
Contactar con el vendedor
USD18,37
Aproximadamente15,89 EUR
Estado:
Nuevo
Más de 10 disponibles158 vendidos
Este artículo es popular. 158 ya se han vendido.
Otros usuarios quieren este artículo. 48 usuarios tienen este artículo en seguimiento.
Envío:
Gratis Standard Shipping.
Ubicado en: Denver, Colorado, Estados Unidos
Entrega:
Entrega prevista entre el mar. 14 oct. y el jue. 16 oct. a 94104
Las fechas previstas de entrega (se abre en una nueva ventana o pestaña) incluyen el tiempo de manipulación del vendedor, el código postal de origen, el código postal de destino y la hora de aceptación, y dependen del servicio de envío seleccionado y de que el pago se haya hecho efectivoel pago se haya hecho efectivo (se abre en una nueva ventana o pestaña). Los plazos de entrega pueden variar, especialmente en épocas de mucha actividad.
Devoluciones:
30 días para devoluciones. El comprador paga el envío de la devolución..
Pagos:
    Diners Club

Compra con confianza

Garantía al cliente de eBay
Si no recibes el artículo que has pedido, te devolvemos el dinero. Más informaciónGarantía al cliente de eBay - se abre en una nueva ventana o pestaña
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:402297769867
Última actualización el 25 sep 2025 00:28:10 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
MPN
Unknown
Brand
General
ISBN
9781603586283

Acerca de este producto

Product Identifiers

Publisher
Rizzoli International Publications, Incorporated
ISBN-10
1603586288
ISBN-13
9781603586283
eBay Product ID (ePID)
222040050

Product Key Features

Edition
2
Book Title
Wild Fermentation : the Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Number of Pages
320 Pages
Language
English
Topic
Health & Healing / General, Specific Ingredients / Natural Foods, Methods / Canning & Preserving
Publication Year
2016
Features
Revised
Genre
Cooking
Author
Sandor Ellix Katz
Format
Trade Paperback

Dimensions

Item Height
0.7 in
Item Weight
27.1 Oz
Item Length
10 in
Item Width
7 in

Additional Product Features

Intended Audience
Trade
Reviews
"Folks flock to study books such as Wild Fermentation and The Art of Fermentation, both by the fermentation movement's guru, Sandor Katz."--USA Today, "For amateur picklers and kimchi-makers, there is a new edition of Wild Fermentation, the manual that helped its author, Sandor Katz, become a heroic figure among cooks who ferment their own foods."--The New York Times, "[Katz is] the country's foremost fermentation expert . . . [and] Wild Fermentation is the best and most accessible guide out there to this most ancient style of preservation."-- Epicurious "In the new and revised edition, there's a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you'll have a batch of sauerkraut fermenting away in a cool space, all year long."-- Wired Magazine "For amateur picklers and kimchi-makers, there is a new edition of Wild Fermentation , the manual that helped its author, Sandor Katz, become a heroic figure among cooks who ferment their own foods."-- The New York Times "This updated and revised edition is a more accurate reflection of the recipes Sandor makes at home--and the knowledge he's accrued by teaching workshops to eager students."-- Food52 "Folks flock to study books such as Wild Fermentation and The Art of Fermentation , both by the fermentation movement's guru, Sandor Katz."-- USA Today "[When] I open my copy of Wild Fermentation I find that Sandor Ellix Katz, the fermentation guru and master who has inspired so many to explore the world of wild foods, always has a way to reflect on culture and society through his writing. While he writes amount fermented foods, the meaning is always deeper."-- Paste Magazine "A groundbreaking book."-- Sierra Magazine, "[Katz is] the country's foremost fermentation expert . . . [and] Wild Fermentation is the best and most accessible guide out there to this most ancient style of preservation."--Epicurious, "In the new and revised edition, there's a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you'll have a batch of sauerkraut fermenting away in a cool space, all year long."--Wired Magazine, "[When] I open my copy of Wild Fermentation I find that Sandor Ellix Katz, the fermentation guru and master who has inspired so many to explore the world of wild foods, always has a way to reflect on culture and society through his writing. While he writes amount fermented foods, the meaning is always deeper."--Paste Magazine, "This updated and revised edition is a more accurate reflection of the recipes Sandor makes at home--and the knowledge he's accrued by teaching workshops to eager students."--Food52
Edition Description
Revised edition
Synopsis
"Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists."-- The New Yorker The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, 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 self-described 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 nutrition-based food revolution. 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. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's 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 brand-new recipes, including: Strawberry Kvass African Sorghum Beer Infinite Buckwheat Bread And many more! Updates on original recipes also reflect the author's ever-deepening 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 know-how, recipes, [and] you-can-do-it spunk."-- Wired Magazine More 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 Flavors "The fermenting bible."-- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives."-- Grist, "Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists."-- The New Yorker The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, 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 self-described 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 nutrition-based food revolution. 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. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's 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 brand-new recipes, including: Strawberry Kvass African Sorghum Beer Infinite Buckwheat Bread And many more! Updates on original recipes also reflect the author's ever-deepening 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 know-how, recipes, [and] you-can-do-it spunk."-- Wired Magazine More 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 Flavors "The fermenting bible."-- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives."-- Grist

Descripción del artículo del vendedor

Información de vendedor profesional

Certifico que todas mis actividades de venta cumplirán todas las leyes y reglamentos de la UE.
Acerca de este vendedor

New Books 4 Less Online Store

99,7% de votos positivos•146 mil artículos vendidos

Se unió el may 2005
Registrado como vendedor profesional
Welcome to the New Books 4 Less eBay store. We have a vast inventory that is constantly changing, so please stop by often. All of our products are brand new, unless otherwise stated. Make sure to add ...
Ver más
Visitar tiendaContactar

Valoraciones detalladas sobre el vendedor

Promedio durante los últimos 12 meses
Descripción precisa
4.9
Gastos de envío razonables
5.0
Rapidez de envío
5.0
Comunicación
5.0

Categorías populares de esta tienda

Ver todascategorías
Animal BooksAromatherapyAutoimmuneBaby StuffCancerCandlesCoconutCookbooksCrochet Books

Votos de vendedor (73.308)

Todas las valoracionesselected
Positivas
Neutras
Negativas
  • i***g (313)- Votos emitidos por el comprador.
    Hace más de un año
    Compra verificada
    Great book on making probiotic foods, including recipes. This revised version has been updated with fantastic photos.
  • 5***a (292)- Votos emitidos por el comprador.
    Último año
    Compra verificada
    Thank You so much
  • 5***c (1061)- Votos emitidos por el comprador.
    Hace más de un año
    Compra verificada
    Smooth easy transaction. Great seller! Thanks!
Ver todos los votos

Más que explorar: