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Sandor Ellix Katz
hardback
$ 25.00
Los Angeles TimesBest Cookbooks 2020SaveurMagazine “ Favorite Cookbook to Gift”EsquireMagazine Best Cookbooks of 2020“The book weave in reflexion on art , religion , culture , music , and more , so even if you ’re not an epicure , there ’s something for everyone . ”—Men ’s JournalBestselling author Sandor Katz — an “ unlikely rock and roll mavin of the American food for thought shot ” ( New York Times ) , with over 500,000 Scripture sell — obtain personal about the deeper meaning of fermenting . In 2012 , Sandor Ellix Katz publishedThe Art of Fermentation , which quickly became the bible for foodie around the world , a runaway best seller , and a James Beard Book Award winner . Since then his body of work has gone on to enliven countless professionals and abode cook worldwide , contribute fermentation into the mainstream .
InFermentation as Metaphor , stemming from his personal compulsion with all things fermented , Katz meditates on his art and work , drawing connections between microbial biotic community and aspects of human culture : politics , faith , societal and cultural movements , graphics , euphony , sexuality , identicalness , and even our individual thoughts and feelings . He informs his arguments with his immense knowledge of the fermentation process , which he describes as a slow , docile , unbendable , yet unstoppable force for variety .
Throughout this truly one - of - a - kind book , Katz showcases fifty mesmerizing , original image of nonnatural existence from an unseen universe — images of ferment foods and drink that he has photographed using both a stereoscope and electron microscope — exalting microbic life from the horizontal surface of “ germs ” to that of eminent fine art . When you see the raw beauty and complexity of microbial structures , Katz say , they will take you “ far from downright boundaries and stiff class . They coerce us to reconceptualize . They make us ferment . ”
fermenting as Metaphorbroadens and redefines our family relationship with nutrient and fermentation . It ’s the perfect natural endowment for serious gastronome , buff of ferment , and non - fiction readers alike . “It will remold how you see the creation . ”—Esquire
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