Copperfield Books Presents: Fermentation Journeys – An Evening with Sandor Katz
Oct 19, 2021 6:00 pm
Online - Zoom
Join us for an evening with Sandor Ellix Katz! Sandor will be discussing his newest book, along with some show-and-tell from his home kitchen; and will leave ample time for questions about all things fermented.
Your ticket to this virtual event is free when you purchase his new book – Fermentation Journeys: Recipes, Techniques and Traditions from Around the World
**The first 30 people to purchase a 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 ticket will receive signed copy of Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World
$5 General Admission – Will go towards your copy should you decide to purchase the book. Not applicable to above giveaways.
ABOUT THE BOOK:
From James Beard Award winner and New York Times-bestselling author of The Art of Fermentation the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work–a cookbook destined to become a modern classic essential for every home chef.
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.
This cookbook goes far beyond general instructions and explores the transformative process of fermentation through detailed descriptions of traditional fermentation techniques, while celebrating local customs and ceremonies that surround particular ferments. Illustrated with photographs from Sandor’s own travels, the book features over 60 recipes for global ferments, including:
- Chicha de jora (Peru)
- Saké by the Bodaimoto Method (Japan)
- Doubanjiang (China)
- Efo riro spinach stew (Nigeria)
- Whole sour cabbages (Croatia)
- Chucula hot chocolate (Colombia)
Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years – from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor – this book reflects the enduring passion and accumulated wisdom of this unique man who is arguably one of the world’s most experienced and respected fermentation advocates.
Author: 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.