Sandor Katz and the tiny wild

Jacqueline Briggs Martin

Book - 2022

Welcome to Sandor Katz's no-desk, new-ways school! There are no tests, no rules - just happy, hungry people learning how to make fermented food. All they need are their favorite vegetables, salt, and the TINY WILD. These invisible microbes change cucumbers into crunchy pickles, and cabbages into zingy-zangy sauerkraut and kimchi.

Saved in:
1 being processed

Children's Room New Shelf Show me where

j641.61/Martin
1 / 1 copies available
Location Call Number   Status
Children's Room New Shelf j641.61/Martin (NEW SHELF) Checked In
Subjects
Genres
Biographies
Published
San Francisco, CA : Readers to Eaters [2022]
Edition
First edition
Language
English
Physical Description
32 unnumbered pages : color illustrations ; 28 cm
ISBN
9780998047713
0998047716
Main Author
Jacqueline Briggs Martin (author)
Other Authors
June Jo Lee (author), Sandor Ellix Katz, 1962- (writer of afterword)
Review by Publisher Summary 1

PICTURE BOOK BIOGRAPHY OF THE "FERMENTATION REVIVALIST," FROM THE AWARD-WINNING AUTHORS OF CHEF ROY CHOI AND THE STREET FOOD REMIX. Sandor Katz’s love of fermented food started with kosher dill pickles he ate as a New York City kid. As an adult, he left the busy city and moved to a queer community in the mountains of Tennessee. There, his friends grew their own food, cooked and ate together, and sometimes danced in drag when the work was done. One day, the cabbages were all, ALL ready to be harvested. What to do? Sandor tried to make sauerkraut. Delicious! He kept experimenting, finding old recipes, combining old ideas to make something new. Then, he shared what he learned in bestselling books, in classes, and with a growing group of friends around the world.Written by award-winning authors Jacqueline Briggs Martin and June Jo Lee, Sandor Katz and the Tiny Wild folds timely themes of ecology, community-building, and resilience into a lively biography that closes with a hands-on recipe: just chop, salt, pack, and wait for tiny, wild, invisible microbes to turn raw ingredients into zingy, zangy foods that we love. Sandor believes that making fermented foods connects all, ALL of us on planet Earth—people, plants, and The Tiny Wild. Won't you join Sandor’s crew and share your own dash of dazzle with the world?