Additional information
by Sandor Ellix Katz (Author), Sally Fallon Morell (Foreword by)
"Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists."--The New Yorker
The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!
- Strawberry Kvass
- African Sorghum Beer
- Infinite Buckwheat Bread
- And many more!
"A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk."--Wired Magazine
More praise for Sandor Ellix Katz and his books "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "The fermenting bible."--Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives."--Grist
Author Biography
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation--which won a James Beard Foundation Award in 2013--and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. 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.
