Publisher: Chelsea Green Publishing (November 9, 2021)
Language: English
Hardcover: 352 pages
ISBN-10: 1645020347
ISBN-13: 978-1645020349
Item Weight: 2.26 pounds
Dimensions: 7 x 0.75 x 10 inches
Best Sellers Rank: #276,832 in Books (See Top 100 in Books) #302 in Gastronomy Essays (Books) #334 in Canning & Preserving (Books) #336 in Natural Food Cooking
Customer Reviews: 4.6 out of 5 stars 242Reviews
Product Information
From the Publisher
EXPLORE FULL-COLOR PHOTOS, RECIPES AND INSPIRATION FROM AROUND THE WORLD!
Traditional fermenting crocks (China)
Barley koji sporulating (Japan)
Tua nao (Burma)
Salted chilies fermenting for doubanjiang (China)
Rakkyo scallions fermented in the style of umeboshi (United States)
Tucup, fermented and cooked down from toxic cassava juice (Amazonia)
Mochi natto (Japan)
Carboys filled with different styles of mezcal (Mexico)
FROM THE INTRODUCTION
"I have always loved to travel. When I think back to some of the travels of my youth, I can see that long before my interest in fermentation began in earnest, traveling primed me to think about fermentation in ways that I likely would not have otherwise. . . . Fermentation is truly a global phenomenon, practiced and of practical importance everywhere, and people in every part of the world make use of fermentation in similar ways. . . . . [But] fermentation encompasses a wide array of distinct processes, and it manifests in different ways in different places, depending upon what foods are abundant, what the climate is like, and other factors. . . . This is a book of inspiration. It is full of the foods and drinks, processes, people, and places that have inspired me, and that I hope will in turn inspire you in your fermentation adventures."