Wild Fermentation: The Flavor, Nutrition, and Craft of Live by Sandor Ellix Katz

Item Number: 17f
Time Left: CLOSED
Description
Wild Fermentation, The Flavor, Nutrition, and Craft of Live Culture Foods by Sandor Ellix Katz.
The 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.
Sandor Ellix Katz a 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.
Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.
This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods.
Donated by: Katja Heino
Special Instructions
Pick Up: School parents (and others who contact us by 9 am on Monday, May 15) can pick up this item at Sebastopol Charter School on Thursday, May 18, between 2-4:30pm, OR Friday, May 19th, 1-3:30pm. Details about pick up location, any additional pick up times, and scheduling a special pick up time will be emailed to winning bidders at the close of auction.
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