Sandor Ellix Katz is a fermentation revivalist. His books "Wild Fermentation" and "The Art of Fermentation", as well as the hundreds of fermentation workshops he has held around the world, have helped bring about a widespread revival of the art of fermentation. A self-taught experimenter who lives in rural Tennessee, he has been called "one of the unlikely rock stars of the American food scene" by the New York Times. Sandor has been honoured with a James Beard Award and other awards. His latest book is Fermentation Journeys.
