Chelsea Green Publishing

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

Pages:208 pages
Book Art:Book includes black and white illustrations, over 90 recipes
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Mixed media product: 9781603583015
Pub. Date September 30, 2010

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

Availability: In Stock

Mixed media product

Available Date:
September 30, 2010

$49.95

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.

ABOUT THE AUTHOR

Sandor Ellix Katz

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.

AUTHOR EVENTS

August 17, 2015

Sandor Katz at the University of Alaska Fairbanks

University of Alaska Fairbanks, Murie Auditorium, 505 S Chandlar Drive, Fairbanks, AK, 99775 | Sandor Ellix Katz
On August 17th, Sandor Katz will be giving a talk at the University of Alaska Fairbanks. This talk will take place in the Murie Auditorium at 6:00 PM. This talk has a fee of $10, and all those wishing to attend must register. Contact Marsha Munsell [email protected] with any questions.

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

Read More

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

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

Read More

The Revolution Will Not Be Microwaved

Sandor Ellix Katz

Paperback $20.00

Wild Fermentation

Wild Fermentation

By Sandor Ellix Katz

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.

Available in: Paperback, eBook

Read More

Wild Fermentation

Sandor Ellix Katz, Sally Fallon

Paperback $25.00

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

FERMENT: Fermentation revivalist Sandor Ellix Katz

FERMENT: Fermentation revivalist Sandor Ellix Katz

Fermentation Workshop with Sandor Ellix Katz

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

Fermenting Vegetables with Sandor Katz

Fermenting Vegetables with Sandor Katz

Short Interview with Sandor Katz

Long Interview with Sandor Katz

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz: Fermented Foods

Sandor Katz at The Peregrine Book Company, Food Day 2012

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

Introduction to Fermentation with 'SandorKraut'

YOU MAY ALSO LIKE

Holistic Orcharding with Michael Phillips (DVD)

Holistic Orcharding with Michael Phillips (DVD)

By Michael Phillips

Every farm and homestead can enjoy the timeless pleasure of a fruit orchard. Yet this can also be challenging, because few people today have the depth of knowledge and experience that’s needed to produce healthy trees and nutritious, great-tasting fruit. At the same time, both orchardists and consumers are looking to avoid spraying harmful and expensive chemicals on their trees.

The answer is to create a more holistic orchard, one that emphasizes biological health and diversity – from the microscopic fungi in the soil to the beneficial insects, companion plants, and the birds and wildlife that together form a complete and living orchard ecosystem. In other words, it’s time for us to start working with nature, rather than fighting against it.

Michael Phillips is a pioneering author and orchardist whose books include The Holistic Orchard and The Apple Grower. In this video, he leads viewers through a year in his own orchard, demonstrating basic horticultural skills like grafting and pruning, but also revealing groundbreaking and field-tested strategies for growing apples and other tree fruits not just organically, but holistically. With this information in hand, there’s now every reason to confidently plant that very first fruit tree!

Available in: DVD

Read More

Holistic Orcharding with Michael Phillips (DVD)

Michael Phillips

DVD $49.95

The Man Who Planted Trees

The Man Who Planted Trees

By Jean Giono

We have joined the Paul Winter Consort in the release of a CD version of the acclaimed audio of the story by Jean Giono. The original music was composed and is performed by the Paul Winter consort, and the text is narrated by Robert J. Lurtsema, host of “Morning Pro Musica.”

The hero of the story, Elzéard Bouffier, spent his life planting one hundred acorns a day in a desolate, barren section of Provence in the south of France. The result was a total transformation of the landscape-from one devoid of life, with miserable, contentious inhabitants, to one filled with the scent of flowers, the songs of birds, and fresh, flowing water.

Available in: CD-Audio

Read More

The Man Who Planted Trees

Jean Giono, Robert J. Lurtsema, Paul Winter Consort

CD-Audio $16.00

Top-Bar Beekeeping with Les Crowder and Heather Harrell (DVD)

Top-Bar Beekeeping with Les Crowder and Heather Harrell (DVD)

By Les Crowder and Heather Harrell

In backyards and on rooftops all over the world, the top-bar hive design is revolutionizing the art and practice of beekeeping. With top-bar hives the bees naturally construct their own wax combs rather than relying on prefabricated frames of plastic cell foundation in a typical box-type hive. And top-bar hives are now being used to raise healthy bees organically, without the use of antibiotics, miticides, or other chemical inputs.

In this instructive video, New Mexico beekeeper Les Crowder shares his thirty years' experience in developing best practices for working with bees in top-bar hives. Les and Heather Harrell, authors of Top-Bar Beekeeping (Chelsea Green, 2012) discuss everything from hive management techniques to how to harvest and process honey and beeswax to the best plants to grow for the foraging bees.

The natural, low-stress methods outlined in this video are perfect for home or hobbyist beekeepers who have the time and interest that's necessary to manage bees intensively and holistically. The material will also be valuable for home orchardists, gardeners, and permaculture practitioners who are interested in bees as pollinators, as well as for their honey and beeswax.

Available in: DVD

Read More

Top-Bar Beekeeping with Les Crowder and Heather Harrell (DVD)

Les Crowder, Heather Harrell

DVD $14.95

Year-Round Vegetable Production with Eliot Coleman (DVD)

Year-Round Vegetable Production with Eliot Coleman (DVD)

By Eliot Coleman

This filmed workshop on year-round vegetable production offers farmers and gardeners the rare chance to sit in with Eliot Coleman, one of the pioneers of the organic farming movement and author of The New Organic Grower, Four-Season Harvest, and The Winter Harvest Handbook.During his careers as commercial market gardener, director of agricultural research projects, developer of tools for organic growers, and teacher and lecturer on organic gardening, Coleman has studied, practiced, and perfected his craft, and while you can bring Coleman's books with you into your garden, there's nothing like getting the advice straight from the man himself. Included in the DVD:

  • The history of season-extension farming in Europe
  • Information on moveable greenhouses and using fabric covers
  • Growing tips in terms of nutrition and marketability
  • Rodent control
  • Curing and packing using sustainable materials
  • How to work with restaurants and chefs (and create a demand)
  • Information on tools, soil health, and vegetable varieties that survive well in the cold
  • Additional photos, diagrams, and climate maps

And more...Experience a workshop with bestselling author and expert in season extension, based on a filmed daylong workshop and extensive interview. Complete with a slide show, images from Coleman's own farm over the years, his travels to Europe, and detailed plans for his model of season extension, this film is a once-in-a-lifetime chance to sit down with a master.

Available in: DVD

Read More

Year-Round Vegetable Production with Eliot Coleman (DVD)

Eliot Coleman

DVD $39.95