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Sandor Katz Featured in the New York Times

The Art of Fermentation, the latest book from fermentation revivalist Sandor Katz, has been a huge hit with fermentos and foodies alike. Earlier this summer the book’s popularity landed it a coveted spot on the New York Times Bestseller list. On Wednesday Katz and his art will lead the front page of the New York Times Dining section.

But, you can read the article now online because the Times is hosting a Q&A with Katz, who is fielding all kinds of fermentation queries. Here’s a sample:

“Say this about Sandor Ellix Katz: the man knows how to get you revved up to eat bacteria.

‘Oh, this is nice kimchi,’ he said on a summer afternoon at Momofuku Noodle Bar, using chopsticks to pull crimson-coated knuckles of Napa cabbage from a jar. ‘I like the texture of the sauce. It’s kind of thick.’

Kimchi, like sauerkraut, is one of the world’s great fermented foods, and Mr. Katz, a resident of Tennessee, was curious to see what David Chang’s team of cooks in the East Village would do with it. Lately Mr. Katz has become for fermentation what Timothy Leary was for psychedelic drugs: a charismatic, consciousness-raising thinker and advocate who wants people to see the world in a new way.”

Katz and Times reporter Jeff Gordinier chat about the microbial revolution that has been sweeping the food world — with Katz as key instigator, cheerleader, and teacher. Then they grab lunch at the renowned restaurant Momofuku Noodle Bar, and explore Chef David Chang’s own bubbly, funky, ferments.

“Naturally, a seeker like Sandor Katz couldn’t resist an invitation to visit Momofuku’s laboratory of fermentation, so after lunch he took a short stroll to an unmarked sliver of office space in the East Village, where he met Dan Felder, the 28-year-old head of R&D for Mr. Chang’s network of restaurants.

There, in the Momofuku test kitchen, Mr. Felder gave Mr. Katz a glimpse of a brilliantly demented-fermented future: Erlenmeyer flasks full of new iterations of soy sauce, jars of vinegar conjured up from ingredients like strawberries and cherries, little mounds of paste that represented the next wave in miso.”
Read the entire article here, and if you find yourself dying to know more, you’re in luck! You can also check out the online Q&A with Sandor here on the Times’ Dining blog. Got a burning question about your kimchi or sourdough? The master is in, and he’s happy to help!

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We’ve kicked off our Holiday Sale – with 35% off every purchase – at our on-line bookstore. Chelsea Green is the perfect place to stock up on inspiring and educational gifts for everyone on your list (and don’t forget about yourself).Simply use the discount code CGH15 at checkout to save 35% off your entire order from […] Read More..

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As the presidential campaign of Bernie Sanders continues to climb in the polls, crushing online fundraising records and frustrating party insiders and pundits along the way, we’re looking to put Bernie’s message on bestseller lists everywhere in time for the national debates this fall!With the second Democratic debate to be held on November 14th in Des Moines, it’s […] Read More..

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Feel the Bern, now read the Bern. Chelsea Green is bringing out the first major book chronicling the issues being raised by US Senator Bernie Sanders in his campaign for president of the United States. The Essential Bernie Sanders and His Vision for America is the only book that outlines, in Sanders’ own words and […] Read More..

Dig In: June Roundup

The latest news and opinions from Chelsea Green and our authors, as well as tips and techniques about how you can bring our books to life in your kitchen, backyard, or community, and special sales, promotions and new releases.   Food Lover’s Guide: 25% Off ALL Food & Drink Books Whether you want to make […] Read More..
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