Sandor Katz Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Live fermented foods are critically important to human health, and are central elements of many different culinary traditions. Following the publication of Wild Fermentation, Katz embarked upon a tour to spread "fermentation fervor" and has taught more than 100 hand-on fermentation workshops around the U.S. and Australia. Through these workshops, Katz met many different food activists�varied in their specific projects but united by a passion to bring food back to earth�who inspired him to write The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (coming September 2006). For more information on his workshops visit www.wildfermentation.com.
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Sandor's Books Wild FermentationThe Flavor, Nutrition, and Craft of Live-Culture FoodsBread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.  The Revolution Will Not Be MicrowavedInside America's Underground Food MovementsThe handbook for cultural resistance for a new generation of monkey-wrenching food activists. |
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