Fermentation Journeys: An Evening with Sandor Katz
Please join us for an evening with Sandor Katz! Sandor will be discussing his new book, Fermentation Journeys: Recipes, Techniques and Traditions from Around the World along with some show-and-tell from his home kitchen, and ample time for questions about all things fermented.
Your ticket to this virtual event is free, but you may also purchase a book bundle that includes admission when as well as a copy of his new book, Fermentation Journeys: Recipes, Techniques and Traditions from Around the World . The book will be available after Nov 9th (due to a printing delay).
**The first 30 people to purchase book bundle ticket will receive a signed copy of Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World AND a copy of Sandor’s 2020 book Fermentation As Metaphor ($60 value)
**The first 50 people to purchase a book bundle ticket will receive signed copy of Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World
Free General Admission
From Sandor Katz—New York Times–bestselling author of The Art of Fermentation and the world’s most respected advocate of all things fermented—comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past two decades, Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. In his latest book, Sandor Katz’s Fermentation Journeys— a long-awaited follow up to The Art of Fermentation, which has sold more than half a million copies and has been translated into over a dozen languages—he explores the people, places, and ferments from around the globe that have inspired his life’s work.
Sandor Ellix Katz is a self-taught fermentation experimentalist who lives in rural Tennessee. He is the author of two best-selling books: Wild Fermentation and The Art of Fermentation. Through hundreds of fermentation workshops he has taught around the world, he has helped catalyze a broad revival of the fermentation arts. Sandor and his work have appeared on NPR’s “Fresh Air with Terry Gross,” The New Yorker, The New York Times, The Guardian, PBS, The Washington Post, The Financial Times, and numerous other national and international media.