For Katz, his gateway to fermentation was sauerkraut. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. Coffee. Il a initié une véritable révolution culinaire aux États-Unis et dans le monde. . I have been fermenting since 1993. Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. Follow to get new release updates and improved recommendations. Please try your request again later. Read 369 reviews from the world's largest community for readers. Industry Reviews "Sandor Katz is the master of fermentation. In this interview, Sandor Katz discusses his new book, Fermentation as Metaphor. Sandor's fermenting journey began by making a batch of sauerkraut and he's since earned the nickname Sandorkraut. A world-renowned expert in fermented foods, Sandor considers the liberating experience offered through engagement with microbial communities. 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, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Katrina Blair (Auteur), Sandor Ellix Katz (Préface) The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. Wild Fermentation is definitely what you should read first if you are serious about fermenting. Books . Un fascinante viaje por el mundo de los alimentos fermentados, deliciosos, sencillos de elaborar y fuente de increíbles beneficios para la salud. , Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition, ( Something went wrong. The Art of Fermentation: International New York Times Bestseller, ( In this interview, Sandor Katz discusses his new book, Fermentation as Metaphor. * Note: these are all the books on Goodreads for this author. --The New York Times. 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, renewed enthusiasm, and expanded wisdom from his travels around the world. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. Sandor Ellix Katz taught us how to make sauerkraut and kimchi. Neuf(s) Etat : New. We all deserve much better than that. Here is a man who believes that the art and science of fermentation forms the very basis of the human culture. Whether you are an experienced fermenter, or just starting out, this is a conversation you don’t want to miss! With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. It is food as pure corporate commodity. In 2012, Sandor Ellix Katz published The Art of Fermentation , which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. Sandor Ellix Katz is a fermentation revivalist. 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