Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) - which Newsweek called "the fermenting bible" - in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Most recently, with a decade more experience behind him, producing The Art of Fermentation gave him the opportunity to share a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).
