| Vendor | |
|---|---|
|
Liepman Literary Agency
Marc Koralnik |
| Original language | |
| English | |
| Weblink | |
| http://www.thefermentedman.com/ | |
THE FERMENTED MAN
A hipster's answer to the million-copy bestselling food memoir, Julie and Julia.
Home brewer and blogger Derek Dellinger's international quest to eat only fermented foodsthe good, the bad, and the smellyfor a full year
Home brewer and blogger Derek Dellinger's international quest to eat only fermented foodsthe good, the bad, and the smellyfor a full year
On January 1, 2014, Derek Dellinger embarked on a year-long challenge to answer one question: what would it be like to live for one entire year on only fermented foods? The Fermented Man narrates Dellinger's journey on this unorthodox diet, cataloging all the tastes, smells, and sights he experienced as he traveled the globe
to become the living embodiment of the fermented lifestyle.
Part memoir, part scientific study, and part cookbook, The Fermented Man is the story of one man's unprecedented adventure into the seemingly infinite field of food fermentation. Not since Julie Powell's massive bestseller Julie and Julia has a food memoir chronicled a year in the life of its author with such winning verve, humor, and gusto.
Featuring a special section of recipes for readers who are eager to get off the page and into the kitchen
To immerse himself in the fermentation world, Derek Dellinger searched the globe, seeking out
ingredients and cuisines not typically found in the average Westerner's diet. International delicacies he
encountered include:
hákarl, or rotten shark meat; a traditional dish in Iceland
natto, a stringy Chinese food made from fermented soy beans
Sudanese dishes like shermout, miriss, and dodery, made from the fermented bones, fat, and meat of
Derek Dellinger writes about beer at Bear Flavored Ales. He is also a contributing writer to Upstate Brew York magazine and an advisor to Beacon Homebrew, a homebrew shop supplying the Hudson Valley region. He keeps a blog of his culinary adventures at thefermentedman.com. He lives (and brews) in Beacon, NY.
to become the living embodiment of the fermented lifestyle.
Part memoir, part scientific study, and part cookbook, The Fermented Man is the story of one man's unprecedented adventure into the seemingly infinite field of food fermentation. Not since Julie Powell's massive bestseller Julie and Julia has a food memoir chronicled a year in the life of its author with such winning verve, humor, and gusto.
Featuring a special section of recipes for readers who are eager to get off the page and into the kitchen
To immerse himself in the fermentation world, Derek Dellinger searched the globe, seeking out
ingredients and cuisines not typically found in the average Westerner's diet. International delicacies he
encountered include:
hákarl, or rotten shark meat; a traditional dish in Iceland
natto, a stringy Chinese food made from fermented soy beans
Sudanese dishes like shermout, miriss, and dodery, made from the fermented bones, fat, and meat of
Derek Dellinger writes about beer at Bear Flavored Ales. He is also a contributing writer to Upstate Brew York magazine and an advisor to Beacon Homebrew, a homebrew shop supplying the Hudson Valley region. He keeps a blog of his culinary adventures at thefermentedman.com. He lives (and brews) in Beacon, NY.
| Available products |
|---|
|
Book
Published 2016-07-19 by Overlook |