Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America. Think of them as the Oscars of the food world.
The Art of Fermentation won in the Reference and Scholarship category , making it Chelsea Green’s first ever James Beard award winner. We’ve had only one prior nominee, which was The Bread Builders in 2000.
The beautiful book reflects Katz’s years of research, teaching, and passionate proselytizing of the wonders of homemade ferments, and welcomes both new and seasoned fermentos alike into the simple magic of this ancient food processing technique.
The Art of Fermentation spent two weeks on the New York Times Bestseller list when it was first published, and we are close to printing our 50,000th copy—remarkable for a 500-plus page hardcover book about fermentation. In addition, Sandor’s work is featured prominently in Michael Pollan’s new best-selling book Cooked .
We’re proud to be Sandor Katz’s publisher, and to help spread the word about the joys of microbial coexistence. Ferment on, everyone!