With several award-winning books on the subject and a very large following on YouTube, Sandor Ellix Katz is part fermentation expert and part fermentation superstar. In 2012, Sandor Ellix Katz published The Art of Fermentation , which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. 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. His books Wild Fermentation (2003) and the Art of Fermentation (2012), along with hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. 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, “Sandor Katz has proven himself to be the king of fermentation.”—Sally Fallon Morell, President, The Weston A. In order to share the fermentation wisdom I had learned and demystify home fermentation, I wrote a book called Wild Fermentation, published in 2003 by Chelsea Green. Error rating book. , Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition, ( It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. 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. For more information, check out his website www.wildfermentation.com. --The New York Times. Sandor Ellix Katz is a fermentation revivalist. In 2012, Sandor Ellix Katz published The Art of Fermentation , which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Coffee. 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." Help us improve our Author Pages by updating your bibliography and submitting a new or current image and biography. ), The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements, ( As Sally Fallon Morell, author of Nourishing Traditions®, puts it: ‘Sandor Katz has labored mightily to deliver this magnum opus to people who ar… My new book is out, a month earlier than expected! He shares that the simple act of fermentation can give rise to deeply intimate moments of connection through the magic of invisible forces that transform our foods … Books . 492 Sandor Ellix Katz is a fermentation revivalist. Read 369 reviews from the world's largest community for readers. 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