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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Second Edition)

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About the Author

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him one of the unlikely rock stars of the American food scene. The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne LifetimeAchievement Award from the Southern Foodways Alliance.Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his websitewww.wildfermentation.com.Sally Fallon Morell is the president of the Weston A. Price Foundation.

The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard A....
 
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