Sandor Ellix Katz: 3 books
Wild Fermentation
The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Language: English
Release Date: August 19, 2016
The Book That Started the Fermentation Revolution
Sandor Ellix Katz, winner of a James Beard Award and *New York Times *bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective,...
The Revolution Will Not Be Microwaved
Inside America's Underground Food Movements
Language: English
Release Date: November 15, 2006
An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains,...
The Art of Fermentation
An In-Depth Exploration of Essential Concepts and Processes from around the World
Language: English
Release Date: May 14, 2012
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation...