Fermentation In The News: Sandor Katz On NPR

Sandor Katz, grand-daddy of the modern fermentation revival, author of Wild Fermentation, and one of my inspirations in my fermentation work and in my life, was on NPR yesterday talking about fermentation and his new book, The Art of Fermentation. The segment was entitled: 'Fermentation': When Food Goes Bad But Stays Good.

Hah!

I am glad that fermentation is getting mainstream airtime. The more people hear about it, the better for everyone.

Sandor's book, The Art of Fermentation, is a masterwork on the subject of fermentation: how to do it, why, history, philosophy, biochemistry—everything. It is ideal for folks who want to know as much as possible about fermentation and fermented foods, who are already actively fermenting things, or who are not afraid of jumping in with both feet.

My book, Real Food Fermentation, is better suited to folks who want to get started with simple fermenting recipes in their home kitchens, who prefer something closer to a more typical cookbook format, and who want a beautiful book with pictures that make the food come alive. I will add that the first 60 pages of my book aren't recipes—they are a discussion of food preserving in general, "real food", sustainability, health, how to choose ingredients, what kitchen equipment to get, and other topics.

Buy one, buy the other, or buy them both!

(If you are buying my book, please consider buying it this coming Monday, June 18, to spike its popularity on Amazon!)

(And in either case, please consider buying from a local independent bookstore rather than online. If we stop buying books from local bookstores, they will all go out of business, and we will be sorry.)