The Art of Fermentation: New York Times
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A01=Sandor Ellix Katz
A23=Michael Pollan
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Author_Sandor Ellix Katz
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Category1=Non-Fiction
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Language_English
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Product details
- ISBN 9781603582865
- Weight: 1270g
- Dimensions: 178 x 235mm
- Publication Date: 17 Jun 2013
- Publisher: Chelsea Green Publishing Co
- Publication City/Country: United States
- Language: English
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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 one of the unlikely rock stars of the American food scene. For more information check out his website www.wildfermentation.com.
