Chelsea Green Publishing

The Sandor Katz Fermentation Set (Books & DVD Bundle)

Pages:715 pages
Book Art:Books contain color and black and white illustrations, over 90 recipes
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Mixed media product: 9781603584845
Pub. Date May 01, 2012

The Sandor Katz Fermentation Set (Books & DVD Bundle)

Availability: In Stock

Mixed media product

Available Date:
May 01, 2012

$99.90

This set combines Sandor Ellix Katz's two classic books on fermentation with a DVD of one of his popular fermentation workshops.

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation, and is the perfect book to get you started on your own delicious ferments.

 

 

 

Once you've gotten excited about sauerkraut and enthused about homebrews, take your practice to the next level with Katz's latest book. The Art of Fermentation goes beyond recipes to teach 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. It is, quite simply, the most comprehensive guide to do-it-yourself home fermentation ever published.

 

 

Sandor Katz's enthusiasm comes through in his writing, but there's nothing like learning from a master in person. You might not be able to hop a plane to Tennessee for one of Katz's workshop, but the final piece of this fermentation bundle is the perfect substitute. In the Fermentation Workshop with Sandor Katz DVD, Katz offers fermentation beginners and enthusiasts a chance to “sit in” on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security. Watch the trailer:

 

ABOUT THE AUTHOR

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 overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and 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

AUTHOR EVENTS

May 11, 2016

Sandor Katz at UCLA

Schoenberg Hall- UCLA, Los Angeles, CA, 90095 | Sandor Ellix Katz
Sandor Katz will speak on May 11th at UCLA as part of a public lecture series on the future of food. Wednesday's talk will focus on microbes, from your food to your brain. All lectures will be held at Schoenberg Hall, which is located on the east side of campus, near the intersections of Hilgard Ave. and Westholme Ave. Copies of Sandor's books will be available for sale in the lobby. General admission tickets are available for $25 from the UCLA Central Ticket Office as well as online.

See all Events by this Author

ALSO BY THIS AUTHOR

The Art of Fermentation

The Art of Fermentation

By Sandor Ellix Katz

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.

Available in: Hardcover, eBook

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The Art of Fermentation

Sandor Ellix Katz, Michael Pollan

Hardcover $39.95

Fermentation Workshop with Sandor Katz (DVD)

Fermentation Workshop with Sandor Katz (DVD)

By Sandor Ellix Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.

Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

  • The history of fermentation and culturing
  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: DVD

Read More

Fermentation Workshop with Sandor Katz (DVD)

Sandor Ellix Katz

DVD $34.95

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

By Sandor Ellix Katz

DVD AND BOOK SET:
In this exclusive package, experience a complete look at fermentation with both the DVD of one of Sandor Ellix Katz's popular workshops and a copy of Sandor Ellix Katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, the first cookbook to widely explore the culinary magic of fermentation. This book provides readers with basic and delicious recipes—some familiar, others exotic—that are easy to make at home. With nearly 100 recipes, it is the most comprehensive and wide-ranging fermentation cookbook ever published.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Fermentation Workshop with Sandor Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

  • The history of fermentation and culturing
  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: Mixed media product

Read More

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

Sandor Ellix Katz

Mixed media product $49.95

The Revolution Will Not Be Microwaved

The Revolution Will Not Be Microwaved

By Sandor Ellix Katz

An 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 (Wild Fermentation, Chelsea Green 2003) 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.

Available in: Paperback, eBook

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The Revolution Will Not Be Microwaved

Sandor Ellix Katz

Paperback $20.00

AUTHOR VIDEOS

SANDORKRAUT Film Trailer

A short documentary about fermentation revivalist Sandor Katz. "Sandor Katz shows you why an act as practical as making your own sauerkraut represents nothing less than a way of engaging with the world."-Michael Pollan

Cooking Up a Story: The Art of Fermentation Sandor Katz Interview

Sandor Katz: Fermented Foods

Short Interview with Sandor Katz

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

FERMENT: Fermentation revivalist Sandor Ellix Katz

FERMENT: Fermentation revivalist Sandor Ellix Katz

Introduction to Fermentation with 'SandorKraut'

Fermenting Vegetables with Sandor Katz

Fermenting Vegetables with Sandor Katz

Fermentation Workshop with Sandor Ellix Katz

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz at The Peregrine Book Company, Food Day 2012

Long Interview with Sandor Katz

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