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Jerusalem: A Cookbook
by Yotam Ottolenghi Sami TamimiA collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.have five bustling restaurants in London, UK. Ottolenghi is one of the most respected chefs in the world; his latest cookbook, Plenty, was a New York Times bestseller and one of the most lauded cookbooks of 2011. Jerusalem is his most personal, original and beautiful cookbook yet.
Ottolenghi: The Cookbook
by Yotam Ottolenghi Sami TamimiAvailable for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottoloenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.Yotam Ottolenghi's four restaurants-each a patisserie, deli, restaurant, and bakery rolled into one- are among London's most popular culinary destinations. Now readers who can't travel to one of the pristine food shops can re-create its famous dishes at home with recipes like Harissa-Marinated Chicken with Red Grapefruit Salad, and Cauliflower and Cumin Fritters with Lime Yogurt. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce, a full chapter devoted to the "mighty eggplant," and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads, Ottolenghi invites readers into a world of inventive flavors and fresh, vibrant cooking.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series * Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared &“America&’s next great cooking teacher&” by Alice Waters. Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton!In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin&’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you&’ll ever need. With a foreword by Michael Pollan. *Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*
Candy: A Century of Panic and Pleasure
by Samira KawashFor most Americans, candy is an uneasy pleasure, eaten with side helpings of guilt and worry. Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest about what it is—a processed food, eaten for pleasure, with no particular nutritional benefit. So why is candy considered especially harmful, when it's not so different from the other processed foods, from sports bars to fruit snacks, that line supermarket shelves? How did our definitions of food and candy come to be so muddled? And how did candy come to be the scapegoat for our fears about the dangers of food?In Candy: A Century of Panic and Pleasure, Samira Kawash tells the fascinating story of how candy evolved from a luxury good to a cheap, everyday snack. After candy making was revolutionized in the early decades of mass production, it was celebrated as a new kind of food for energy and enjoyment. Riding the rise in snacking and exploiting early nutritional science, candy was the first of the panoply of "junk foods" that would take over the American diet in the decades after the Second World War—convenient and pleasurable, for eating anytime or all the time.And yet, food reformers and moral crusaders have always attacked candy, blaming it for poisoning, alcoholism, sexual depravity and fatal disease. These charges have been disproven and forgotten, but the mistrust of candy they produced has never diminished. The anxiety and confusion that most Americans have about their diets today is a legacy of the tumultuous story of candy, the most loved and loathed of processed foods.Candy is an essential, addictive read for anyone who loves lively cultural history, who cares about food, and who wouldn't mind feeling a bit better about eating a few jelly beans.
Lebanese Cuisine: The Authentic Cookbook
by Samira KazanA truly authentic Lebanese cookbook. Fresh, flavorful, and healthy ingredients, prepared the right way!Whole grains, fruits, vegetables, chickpeas, garlic, parsley, olive oil, lemons, fresh seafood, poultry, and lamb—with its abundance of healthful ingredients, Lebanese cuisine will leave you fully satisfied! If it suits you, find vegan or vegetarian adaptations for every recipe. Plus with helpful step-by-step photography for every recipe, you will know exactly how to make all of these dishes right. Author and recipe developer Samira Kazan has put her whole heart into making sure you have the very best, complete recipe collection of her home country. Having grown up in a family of Lebanese restaurateurs, Samira knows what is the best of the best and what you'll love. She traveled throughout Lebanon, meeting with the top chefs that the cuisine has to offer, and now translates their recipes for you in Lebanese Cuisine: The Authentic Cookbook. It's all in the little details when you want to prepare authentic food. From easy and quick dips like moutabal, baba ganoush, and hummus (multiple ways), to salads like tabouli and fattoush, to more elaborate recipes like stuffed makdous and spinach fatayer, you'll learn how to do it properly for the optimal taste. And of course, we will cover the basics, like how to make tahini, za&’atar, and pita bread!With stunningly vibrant, mouthwatering photography, and healthy, fresh ingredients, this book will wow your taste buds and give your diet that perfectly vibrant and spiced flavor it&’s been missing!
The Essential Vegetable Cookbook: Simple and Satisfying Ways to Eat More Veggies
by Sammi Haber BrondoThe Essential Vegetable Cookbook is the new standard reference for easy recipes and fundamental information on how to prep, cook, and eat more vegetables every day.If you don't know how to prep an artichoke, following a recipe for Artichoke-Stuffed Mushrooms won't be easy. Equal parts kitchen basics and recipes, The Essential Vegetable Cookbook offers everything you need to incorporate 30 of the most common vegetables into your everyday cooking.A must-have resource for omnivores, herbivores, and carnivores alike, this vegetable cookbook clearly organizes vegetable profiles and recipes by season for easy reference. Together with guidelines on how to prep, cook, pair, and eat every veggie, each chapter in this vegetable cookbook features 4 quick and simple recipes to make vegetables a staple at your table.How do you actually cook a pumpkin? What pairs well with asparagus? When is kale in season? The Essential Vegetable Cookbook teaches you all of this and more, with:Seasonal chapter organization that allows for quick and easy reference and promotes seasonal eating throughout the year30 vegetable profiles that cover flavor profiles, pairings, storage, general cooking methods, and prep guidelines130 easy recipes that feature short ingredient lists, plus quick prep and cook times to make this the simplest vegetable cookbookThe Essential Vegetable Cookbook teaches you how to slice, sauté, and serve 30 popular vegetables alongside 130 quick and easy recipes.
Ultimate Keto Livro de Receitas: O único livro de receitas cetogênicas de que você vai precisar.
by Sammy FayDescrição do livro: Descubra os poderes maravilhosos da magia ceto hoje! A dieta cetônica é uma dieta rica em gordura e pobre em carboidratos, que traz vários benefícios à saúde. Verificou-se que esta dieta pode ajudá-lo a perder peso e a melhorar o seu estado de saúde. Também pode mostrar alguns efeitos positivos no câncer, diabetes, Alzheimer e epilepsia. O principal objetivo desta dieta é reduzir drasticamente a ingestão de carboidratos e substituí-los por gorduras saudáveis. Quando você reduz o consumo de carboidratos, o corpo entra em um estado metabólico conhecido como cetose. Durante a cetose, o corpo fará o possível para queimar a gordura corporal para gerar energia. Também transformará a gordura do fígado em cetonas que fornecem energia ao cérebro. Uma dieta cetônica é uma forma muito eficaz de perder peso. O melhor desta dieta é que você pode perder peso sem contar calorias. A razão por trás disso é que a dieta será tão satisfatória que você não terá desejos frequentes. Foi descoberto que as pessoas que seguem uma dieta cetônica podem perder 2,5 vezes mais peso quando comparadas àquelas que seguem uma dieta restritiva em calorias. A dieta cetônica também pode lidar com diabetes tipo 2, síndrome metabólica e pré-diabetes. Neste livro, você encontrará receitas incríveis para fritadeiras de ar, como: ★ frango cremoso com alho ★ Salada de Frango com Ervas e Limão Mediterrânea ★ Vieiras e bife de manteiga de alho ★ Frango Frito ★ Limão Chile Steak Fajitas ★ Spaghetti Squash Com Lasanha Recheada ★ Queijo Feta e Prato de Frango ★ Costeletas de porco e molho de queijo azul ★ Pimenta Verde e Carne De Porco Frita ★ Ovos Fritos Com Carne De Porco E Couve ★ Manteiga de Amendoim e Chocolate Branco Blondies Outras receitas deliciosas incluem: ★ caçarola de almôndega<br/
Feeding the Frasers: Family Favorite Recipes Made to Feed the Five-Time CrossFit Games Champion, Mat Fraser
by Sammy MonizBased on Sammy Moniz's popular Instagram page, Feeding the Frasers is a book that any CrossFit aficionado—or just someone curious about how to cook with whole foods without sacrificing the world—will want to get their hands on.Filled with 100 terrific recipes of high quality delicious food that promote balance, togetherness, indulgence, and athletic recovery. Sammy Moniz is well known in the CrossFit community as an activist, and she is also the wife of five time champion Mat Fraser, the winningest athlete in CrossFit history and one of the most beloved. This is her cookbook where she shares the secrets behind feeding the greatest champion of the sport.
In Search of the Perfect Loaf
by Samuel Fromartz"If you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the 'baking secrets' he learned along the way." -Daniel Leader, founder of Bread Alone Bakery and author of Bread Alone "This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one." -Alice Waters, chef/owner of Chez Panisse and author of The Art of Simple Food In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the "Best Baguette of D.C."--but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
In Search of the Perfect Loaf
by Samuel FromartzNAMED ONE OF THE BEST FOOD BOOKS OF 2014 BY THE ATLANTIC AND NATIONAL GEOGRAPHIC"If you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the 'baking secrets' he learned along the way."-Daniel Leader, founder of Bread Alone Bakery and author of Bread Alone "This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one."-Alice Waters, chef/owner of Chez Panisse and author of The Art of Simple FoodIn 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the "Best Baguette of D.C."--but his knowledge of bread, from seed to table.For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs.Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
Organic, Inc.: Natural Foods and How They Grew
by Samuel FromartzWho would have thought that a natural food supermarket could have been a financial refuge from the dot-com bust? But it had. Sales of organic food had shot up about 20 percent per year since 1990, reaching $11 billion by 2003 . . . Whole Foods managed to sidestep that fray by focusing on, well, people like me. Organic food has become a juggernaut in an otherwise sluggish food industry, growing at 20 percent a year as products like organic ketchup and corn chips vie for shelf space with conventional comestibles. But what is organic food? Is it really better for you? Where did it come from, and why are so many of us buying it? Business writer Samuel Fromartz set out to get the story behind this surprising success after he noticed that his own food choices were changing with the times. In Organic, Inc., Fromartz traces organic food back to its anti-industrial origins more than a century ago. Then he follows it forward again, casting a spotlight on the innovators who created an alternative way of producing food that took root and grew beyond their wildest expectations. In the process he captures how the industry came to risk betraying the very ideals that drove its success in a classically complex case of free-market triumph.
The Practical Distiller
by Samuel McharryMcHarry's classic handbook offers recipes and distillation methods for a variety of spirits and liqueurs. A thorough overview of the numerous processes by which whiskey and other alcohol varieties are derived, The Practical Distiller is also notable for detailing the history of alcohol and safety precautions associated with myriad distillation techniques.
The Joys of Excess
by Samuel PepysAs well as being the most celebrated diarist of all time, Samuel Pepys was also a hearty drinker, eater and connoisseur of epicurean delights, who indulged in every pleasure seventeenth-century London had to offer. Whether he is feasting on barrels of oysters, braces of carps, larks' tongues and copious amounts of wine, merrymaking in taverns until the early hours, attending formal dinners with lords and ladies or entertaining guests at home with his young wife, these irresistible selections from Pepys's diaries provide a frank, high-spirited and vivid picture of the joys of over-indulgence - and the side-effects afterwards.
Ser luz: Brillar con la belleza, la verdad y la esperanza de Dios en un mundo oscuro
by Samuel RodríguezNuestro mundo se siente cada día más como si nos ahogáramos en un mar agitado lleno de codicia, violencia y lujuria. A medida que la oscuridad avanza, la esperanza se oscurece. Sin embargo, dentro de esa realidad, Dios nos da un mandato profundo ... Ser Luz. La luz siempre ha definido a Dios y a sus seguidores. En la creación, Dios dió luz a la existencia. Jesús es la luz del mundo. Y nacimos para absorber y luego reflejar la luz de Dios. En Ser Luz, Samuel Rodríguez provee un plan para superar la oscuridad y vivir en la luz de Dios.
The Forager's Harvest: A Guide To Identifying, Harvesting, And Preparing Edible Wild Plants
by Samuel Thayer<P>Rather than cover hundreds of plants in abbreviated accounts like the typical field guide, the author has chosen a smaller selection of species to discuss in exhaustive detail, including only those plants he has eaten fifty times or more. <P>This book contains as many as ten high-quality color photographs of each plant.<P> These have been selected to facilitate identification and depict the plant parts at exactly the stage of growth in which they should be harvested.<P> The accompanying text is accurate and thorough, giving readers of any experience level the confidence to harvest wild plants for food. Botanically, the text is accurate, yet it remains accessible to the layperson by using technical terms only when necessary. <P>This book has many unique features that will appeal to naturalists, hikers, campers, survivalists, homesteaders, gardeners, chefs, Native Americans, and whole food enthusiasts.<P> It contains a calendar of harvest times for wild produce, a step-by-step protocol for positive identification, an illustrated glossary tailored to the needs of foragers, a recommended reading list, plus special sections on conservation, safety, nutrition, harvest techniques, preparation methods, and storage. While this is not a regional guide, it will prove most useful to readers in the eastern US and Canada, the Rocky Mountains, and the Pacific Northwest.
Mustafa's Mithai
by Sana RafiA delightful picture book that celebrates the variety of sweets in South Asia and the small moments shared between loved ones in our everyday lives.Mustafa loves happy occasions because he gets to eat mithai! He looks forward to biting into barfi, munching on halwa, or gobbling up a whole ladu. But now that his Baba's birthday has passed and his Nani and Nanu already came to visit, there are no more reasons to have fun and enjoy mithai.When Ammi reminds him that mithai is sweetest when shared and something as simple as a day spent with loved ones can be a reason to celebrate, Mustafa decides to turn an ordinary day into a happy occasion. . .and of course eat mithai! Mustafa invites all of his friends over for a playdate and introduces them to mithai by finding the perfect sweet for each person, including his ammi.
Vegetarian Mediterranean Cookbook: 125+ Simple, Healthy Recipes for Living Well
by Sanaa AbourezkOver 125 vegetarian ways to savor the MediterraneanMediterranean mealtime is an event, accompanied by close family and friends, where Western wellness worries are simply managed through healthy eating and living. And while it is a culture filled with fresh, farm-to-table ingredients, many Mediterranean cookbooks' meat-centric meals leave users seeking vegetarian recipe conversions. Let The Vegetarian Mediterranean Cookbook be your guide to delectable, all-vegetarian recipes passed down from the countries surrounding the Mediterranean Sea—from Spain to Syria.Whole, simple ingredients and timeless recipes are the effortless secret to the healthy Mediterranean standard of living. From recipes like Moroccan-Style Vegetable and Olive Tagine to Fresh Sauce Pasta, along with standard staples like Hummus and Basil Pesto, The Vegetarian Mediterranean Cookbook brings the region's famous freshness and flavors into your home.This Mediterranean cookbook includes:Authentically Mediterranean—Learn the meticulous vegetarian take on cooking philosophies of the region like infusing oils and a focus on texture.Live globally, shop locally—This Mediterranean cookbook is filled with recipes sourced at local supermarkets, proving virtually all vegetarian ingredients are easily accessible.Tips and tricks—Bursting with simple shortcuts and ideas to make cooking easier, get the most out of your ingredients, and enhance flavor with this Mediterranean cookbook.The Vegetarian Mediterranean Cookbook will take you on a culinary expedition of a wide variety of cultures with distinct cuisines.
Sewing Love: Handmade Clothes for Any Body
by Sanae IshidaLearn to sew beautiful, simple handmade clothes and begin a journey to loving the body you have.Draft patterns and sew clothes that fit your unique body! In this garment-making primer, sewing is an act of radical kindness and self-care. Learning to sew for yourself enables you to make exactly the kinds of clothes you want, and empowers you to solve the fit issues that come with buying commercial clothing designed to fit one "ideal" body type. Sanae Ishida, author of the award-winning Sewing Happiness, guides you through the process with her inspiring personal story and gentle instruction in the simple art of pattern-making and garment sewing. Create a complete capsule wardrobe of tops, bottoms, dresses, tunics, and outerwear. Each of the 15 projects (including variations) is designed to look good on a wide variety of body types—they're fashionable yet timeless, and let you move with ease. Every pattern is self-drafted (no printed pattern sheets here—you will learn to draft and customize basic shapes to your own body measurements for a comfortable fit). Patternmaking has never been easier than in this intuitive, fully illustrated book.Includes:Lookbook with photographs of the projects on diverse modelsPrimer on basic sewing, pattern drafting (slopers and muslins), and fittingStep-by-step illustrated instructions for all 15 projects and variationsHeartwarming personal essay on the author's journey to body positivity
The Krause Berry Farms Cookbook: Sweet and Savoury Recipes from the Fraser Valley's Famous Farm and Bakery
by Sandee KrauseFeast on this delicious collection of farm- and family-favourite recipes from the beloved Krause Berry Farms, which has been a Fraser Valley destination for 50 years thanks to its incredible berries, vegetables, pies, waffles, and more.In the decades since its beginnings as a single acre of strawberries, Krause Berry Farms has flourished under the care and passion of the Krause family. With their unwavering commitment to ethical and sustainable agriculture, the Krauses have grown their Fraser Valley estate into 200 acres devoted to mixed produce, four kitchens, a market, a bakery, a waffle bar, an ice-cream shop, and an award-winning winery. Year after year, close to half a million visitors make their way to Krause Berry Farms to revel in a day of family fun and feast on tasty home cooking, leaving with baskets of berries and lifelong memories.Now, some of their most beloved recipes are available for all in The Krause Berry Farms Cookbook. Inside this book you&’ll find recipes for every meal, snack, and celebration that a cook or baker of any skill level could tackle, including:Breakfast and Brunch: Wake up with Krause Berry Farms&’ Sensational Cinnamon Buns, Auntie Dona&’s Overnight Brunch Eggs, or their famous Waffles.Soups: Enjoy a hearty Apple, Cheese, and Cider Soup, Roasted Corn Chowder, or French Onion Soup.Main Meals: Feast on wonderful spreads with loved ones such as Corn on the Cob, Six Ways, Cheesy Chicken Enchiladas, Farmers Eat Quiche, or have a pizza party with their popular Roasted Corn Pizza.Breads and Muffins: Munch on Hearty Multigrain Bread or Blueberry Muffins.Cookies and Bars: Satisfy your sweet tooth with Berry Farm Cookies, Gingerbread People, Gluten-Friendly Almond Crescents, or Colourful Nanaimo BarsCakes and Desserts: Celebrate a special occasion with Berry Merry Christmas Fruitcake or Peach Cobbler. Pies and Tarts: Bring a piece of the farm to your table with Krause Berry Farms&’ famous Strawberry Custard Pie, Apple Pie, and Pecan Butter Tarts.Drinks and Snacks: Serve up an Old-Fashioned Berry Milkshake, Sangria, or Hot Berry Mulled Wine and snack on Fresh-Cut Strawberry Salsa or Roasted Casa Corn Dip.With something for everyone (even your four-legged friends), this book celebrates fresh-off-the-farm goodness and will inspire you to create with your own local, seasonal produce. Paired with gorgeous photography and charming farm and family tales, The Krause Berry Farms Cookbook transports the warm and fun-loving spirit of Krause Berry Farms right to your kitchen.
Diets and Dieting: A Cultural Encyclopedia
by Sander L. GilmanDiets and dieting have concerned – and sometimes obsessed – human societies for centuries. The dieters' regime is about many things, among them the control of weight and the body, the politics of beauty, discipline and even self-harm, personal and societal demands for improved health, spiritual harmony with the universe, and ethical codes of existence. In this innovative reference work that spans many periods and cultures, the acclaimed cultural and medical historian Sander L. Gilman lays out the history of diets and dieting in a fascinating series of articles.
Fermentation as Metaphor: From the Author of the Bestselling The Art of Fermentation
by Sandor Ellix KatzLos Angeles Times Best Cookbooks 2020Saveur Magazine "Favorite Cookbook to Gift"Esquire Magazine Best Cookbooks of 2020"The book weaves in reflections on art, religion, culture, music, and more, so even if you&’re not an epicure, there&’s something for everyone."—Men's JournalBestselling author Sandor Katz—an &“unlikely rock star of the American food scene&” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation.In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream.In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of &“germs&” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you &“far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.&”Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It&’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike."It will reshape how you see the world."—Esquire
Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from around the World
by Sandor Ellix KatzFrom James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life&’s work—a cookbook destined to become a modern classic essential for every home chef."Sandor&’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"Sandor Katz transposes his obsession with one of mankind&’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times"There is perhaps nobody more broadly knowledgeable and contagiously curious about the world&’s fermentation traditions than the effervescent Sandor Katz."—Civil Eats "It&’s a fantastic read for anyone."—Food52For 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 journeysIt 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."The Godfather of the Fermentation Revival . . . [Katz is] a globe-trotting mascot for the power of bacteria and yeast to create delicious food."—GQ"This international romp is funky in the best of ways."—Publishers Weekly&“Fascinating and full of delicious stuff. . . . I&’m psyched to cook from this book.&”—Francis Lam, The Splendid Table"[Katz is] rock in the fermentation world and a true inspiration of mine . . . making fermentation approachable and fun (as it should be)."—Brad Leone, Bon AppétitMore Praise for Sandor Katz:"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
The Art of Fermentation: New York Times Bestseller
by Sandor Ellix KatzNamed One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, 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. "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 Named a "Best Gift for Gardeners" by New York Magazine
The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements
by Sandor Ellix KatzFrom James Beard Award winner and New York Times–bestselling author of The Art of FermentationAn instant classic for a new generation of monkey-wrenching food activists.Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that.In The Revolution Will Not Be Microwaved, author Sandor Ellix Katz (Sandor Katz's Fermentation Journeys, The Art of Fermentation, and Wild Fermentation) profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way many Americans think about food. From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.
Wild Fermentation
by Sandor Ellix KatzFor thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes--some familiar, others exotic--that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses. The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate. Katz, a leading expert on the history of these foods, has written a revolutionary and informative culinary guide he calls "a cultural manifesto. " He has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world.