We’re quite excited that over the weekend of the 21st-24th Sandor Ellix Katz will be visiting Melborne and conducting a series of fermentation workshops
We first discovered Sandor Katz in 2003, when he wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (which Newsweek called “the fermenting bible”) in order to share the fermentation wisdom he had learned, and to demystify home fermentation.
Since then Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a “fermentation revivalist.”
One of the major trends in the past few years has been the rediscovery of traditional fermentation techniques for preserving and transforming foods. Think sauerkraut, kimchi, beer, fermented sausages, cider, yoghurt, kefir, kombucha and much more.
Over the years it has been difficult to find good reference materials, but now, his new book, The Art of Fermentation, with a decade more experience behind Katz, provides the unique opportunity to hear countless stories about fermentation practices, and answer thousands of troubleshooting questions,
The Art of Fermenation has been one of our best sellers all year and is the winner of both James Beard and IACP awards as well as the recipient of critical acclaim around the world.
We’ll also be there with a range of Fermentation, preserving and permaculture books for cooks and chefs as well as Sandor Katz’s books and DVDs.
If you can’t attend but would like a signed copy, contact us or buy The Art of Fermentation and we’ll post out your signed copy straight away.