Book
The art of fermentation Sandor Ellix Katz ; [foreword by Michael Pollan].
Record details
- ISBN: 9781603582865
- Physical Description: xxiii. 498 p. : col. ill.
- Publisher: White River Junction, VT : Chelsea Green Publishing, p2012.
Content descriptions
| Participant or Performer Note: | Read by Sean Crisden. |
| Immediate Source of Acquisition Note: | LSC 68.19 |
Search for related items by subject
| Subject: | Fermentation. Fermented foods. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Other Formats and Editions
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 664.024 Kat | 31681002793735 | NONFIC | Available | - |
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor âone of the unlikely rock stars of the American food scene.â For more information, check out his website www.wildfermentation.com.
