[Tastebridge] Fw: The Art of Fermentation is available!

Tony Longshanks LeTigre anthonyletigre at gmail.com
Tue May 1 11:16:03 UTC 2012

"The Art of Fermentation" looks great. I can't wait to get a copy.

Fermentation isn't far removed from *vinegration* - the art of making
vinegar. (*Vinegration* isn't officially recognized as a word yet, but I
think it should be.) On that note, check out this brand new
Tastebridge-related interview/profile that I did with Francisco - our very
own Francisco - for ZiP02, which is finally finished. (I'm printing the
first batch of copies tomorrow!)

Vinegar p1<http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0061.jpg>
Vinegar p2<http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0062.jpg>
Vinegar p3<http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0063.jpg>

Note the field trip to Costa Rica we're planning for early next year....I'm

Your friendly neighborhood Tiger,


> ----- Forwarded Message -----
> *From:* Sandor Katz <Sandor_Katz at mail.vresp.com>
> *To:* algoldor at yahoo.com
> *Sent:* Tuesday, May 1, 2012 1:06 AM
> *Subject:* The Art of Fermentation is available!
>    Hello friends,
> It is my great pleasure to announce to you that my new book, *The Art of
> Fermentation*, is now available. Books are available for purchase on my
> website for $30 for the hardcover edition, list price $39.95. Just click
> here<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/ccb1208ecf>. Or
> if you have a local bookstore where you shop, please request that they
> stock the book. Or if you cannot afford to buy your own copy, request that
> your local library acquire it. (More below...)
> I spent more than two years working on this book, and I am thrilled that I
> can finally share it. *The Art of Fermentation* is not simply a revision
> of *Wild Fermentation*. It’s a completely new book, much longer and much
> more in-depth than *Wild Fermentation*, the result of a decade more of
> experimentation, talking to lots of people, hearing their stories, tasting
> their ferments, trying to answer their questions, and reading and
> investigating in order to do so. As my practice and my understanding of
> fermentation has deepened, I have now written a book that explores the
> topic of fermentation with both greater depth and breadth. Read praise for
> *The Art of Fermentation* here<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/0c0e9ac289>.
> Listen to me on the BBC here<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/c6f3ad29b7>.
> I will be doing a lot of traveling in the coming months to promote this new
> book and continue my fermentation revival mission. The next six months will
> bring me to Illinois, Pennsylvania, North Carolina, Georgia, New York,
> Colorado, New Mexico, California, Wisconsin, Massachusetts, and Tennessee.
> Check my website www.wildfermentation.com<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/b70b816612>for details of upcoming events.
> Enjoy the new book!
> Sandor
> *
> *
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