We're celebrating the release of food writer Sandor Katz's Wild Fermentation, 2nd Edition! Originally published in 2003, this Asheville-favorite was the first cookbook to widely explore the culinary magic of fermentation with a contemporary voice.
Sandor will sign copies of his award-winning books and share practical tips for DIY fermentation enthusiasts! Bring your questions about bread, cheese, wine, beer, mead, cider, chocolate, coffee, tea, pickles, sauerkraut, kimchi, miso, tempeh, soy sauce, vinegar, yogurt, kefir, kombucha or other fermented foods.
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. Wild Fermentation, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to 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."