Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. 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.
"I’m super jazzed about this book because this is what I stay up at
night thinking about . . . . For a lot of people getting
into fermentation, understanding the ideas and philosophies
around it will help put them at ease with the practical application
and act of fermenting, growing molds, and using them to
produce food."—Jeremy Umansky, coauthor of Koji Alchemy
"This book is a must read for anyone eager to transform our society
for the better." —Rob Greenfield, author of Food Freedom
"A strange, wondrous book that does exactly what the title
promises. Katz, a high priest of fermentation, poetically draws
together threads that link the world of the microbiome to the
macro: art, religion, sex, emotion, memory, activism, growth,
death, family and one’s own sense of self."—Helen Rosner,
the New Yorker, via Instagram
"This book is amazing... I’m a huge fan of [Sandor’s] so I think I
can say this straight up: I think it is the best thing [he’s]
written.... A meditative, analytical call for change."—Chef Dan
Barber
"An amazing, beautiful meditation . . . A meditation in the
classical sense of thinking and fermenting through your emotions
and feelings about the world.... I knew this was going to be
different and I am so thrilled it is."—Chef David Zilber, coauthor
of The Noma Guide to Fermentation
"A swift, spicy, and timely read."—Bill Addison, Los Angeles
Times
"The book’s full-page images are mesmerizing."—Saveur
Booklist— “Having written his comprehensive guide to all things
fermented, The Art of Fermentation, Katz turns philosophical,
trying to find deeper meanings in what the physical nature of
fermentation means in the wider culture.”
"This is not really a food book. It’s something much deeper. It’s a
manifesto for living and thinking in a new way."—Jeff Gordinier,
Food & Drinks Editor, Esquire
"Katz taught us how to make sauerkraut and kimchi. Fermentation as
Metaphor helps us think about them." —Boston Globe
"Fermentation as Metaphor is audacious, often surprising."—The
Guardian
"A new book by Sandor is always an event for us fermentos!"—Michael
Pollan, via Twitter
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