The Art of Fermentation by Sandor Ellix Katz

The Art of Fermentation

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understan...

Details The Art of Fermentation

TitleThe Art of Fermentation
Release DateJun 12th, 2012
PublisherChelsea Green Publishing
GenreFood and Drink, Food, Cookbooks, Cooking, Nonfiction, Health, Reference, Science, Nutrition, Foodie

Reviews The Art of Fermentation

  • Max
    This book completely thrills me in so many ways! It is essentially an encyclopedia of what is known about fermentation, with stories based in the personal experimentation of the author and people he's encountered in his travels, as well as a ton of other research. But it is so much more than that.Equally as precious to me as the vast amount of geeky information about fermentation processes and lore is the perspective. My heart leaps for joy that ...
  • Jonathan
    The Art of Fermentation is, as the title says, an in-depth exploration of the processes and concepts of fermentation. Sandor Katz covers various types of fermentation that cover a wide range of fermentables (vegetables, grains, etc) and a diverse geographic region. In many ways this is the encyclopedia of fermentation. It is an excellent resource for those who want to know more about the process and how fermentated foods are used around the world...
  • Clarissa Simmens
    A lovely friend of mine presented me with this book. Realistically, I believed there wasn't much I'd learn about fermentation. Years ago, I was strictly macrobiotic and those familiar with the concept will know that a percentage of each meal consists of fermented food. My roommate has been fermenting sauerkraut for 22 years and I like to ferment fresh pickles using home-grown dill and cucumbers. We are lucky to have a nearby Asian market in our s...
  • Janet
    Is it possible for a book to be both too detailed and not detailed enough? Maybe I would be better reading Wild Fermentation, but I felt that this book was lacking in details about how to actually execute these different fermentation items. The recipes and suggestions were buried deep within layers of excessive details about each item, most of which boiled down to "there's lots of different varieties of this, mess around and see what you like." I...
  • Athena
    This is an astounding work, a magnum opus reference guide to All Things Fermented. It's not a cookbook, per se, although an experienced cook could use it to develop recipes. (For recipes to start my adventure in fermenting I will look to Katz's equally impressive cookbook Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. If I begin fermenting foods with some regularity I will purchase Art of Fermentation, for now the libr...
  • Mary
    Wow, what a huge book! Before reading this (okay, okay, skimming), I knew little to nothing about fermentation. I knew it had something to do with alcohol, cheese, and yogurt, but I also thought it was the same thing as pickling. Did you know that you can submerge vegetables in their own juices and leave them on the counter for months and eat it and LIKE it? And it's more stable than refrigeration? I obtained this book because I kept reading in m...
  • Anima
    ‘Biologists use the term fermentation to describe anaerobic metabolism, the production of energy from nutrients without oxygen. ....Bacterial fermentation processes have been part of the context for all life....Bacteria break down nutrients we would not otherwise be able to digest...intestinal bacteria produce certain necessary nutrients for us , including B and K vitamins...Bacteria inhabit all our surfaces, particularly the warmer sweaty plac...
  • Ben Christensen
    10/10 will read again.
  • Foxthyme
    What Arora is to the fungi world, Katz is to the fermentation world. This is the ultimate go-to resource to figure everything fermentation out. Highly recommended.
  • Cheryl Rose
    Everything you ever wanted to learn about Fermentation and more. This is a great book, too in-depth for my needs but I enjoyed reading sections of specific interest. NO! Not fermenting sugars into Alcohol, which is Chapter 4 by the way. I was interested in Sauerkraut. Which seems simple enough and I think I'll give it a try. I learned about a fermented sweet tea, kombucha, and soon after got a few bottles of it from Whole Foods. I love this drink...
  • Caroline
    Marvellous read, I enjoyed this far more than most fiction I've read recently.
  • Theresa
    Lots of information about fermenting of various kinds, but the useful info is buried amongst trivia. Some clearer how-to would be more useful than a discussion of the history of different ferments.
  • Paulo A. Reimann
    Thorough...and it can be read re read by bits and pieces, most of the time not in the given order. Some pages or chapters would be more interesting some not that much, ie, love the kombucha or rejuvelac part, all grain and fermented milk portion. Meat or roots doesn't make me a buff. The book is awesome.
  • Storyheart
    Fantastic resource.
  • ~Annaki~
    Loved it!
  • Erin L
    Super in-depth look at fermentation.
  • Helen
    Brilliantly detailed in clear and easy to read language. Definitely a tome to reference regularly.
  • Jamie
    I assumed this was a thin short book. I was very wrong. Very big broad strokes of fermentation of everything, including non food. Very educational. It's not a quick read, but I know I will be referencing it in the future.
  • Angelina
    Love this book! The subject of fermentation brings out my inner nerd, and this book feeds that impulse! When I got it, I literally sat down and started reading it cover-to-cover, as if it were a novel rather than a cookbook. This is not a book of recipes. Rather, it's a book about the methodologies and practices and principles of fermentation. I definitely appreciate the references to how fermentation is practiced around the world in obscure cult...
  • Jennifer
    If Wild Fermentation The Flavor Nutrition and Craft of Live-Culture Foods is the bible on fermentation of foods and drinks, this is definitely the encyclopedia. I fully admit to being a huge Sandor Ellix Katz fan. I love that he's bringing fermentation and food discussion to the masses. I've noticed some criticism that there isn't more exact recipes. After home fermenting for several years, I can say that's an accurate decision that Sandor made. ...
  • Joan
    I don't know anything about fermentation, so it was quite the education to read about this whole wide world that the author has researched to his heart's content. It's funny how I think of myself as a good cook and big foodie, but really I haven't done anything compared with what could be done. But anyway, the author talks about fermenting beans, grains, milk (I make my own yogurt! Yay!) But it sounds like one could ferment anything really if you...
  • Sanam
    I'm at a preserving workshop this weekend (pickles, jams, ferments), and got a start on the fermenting part this week by making yogurt, cheese, and mixing up some berries to sit around and come alive. Fermentation the most interesting and exciting form of preserving I've come across so far--it's simple, occurs naturally in foods we eat, and has great health benefits. And most importantly, it's fun and empowering. The workshop leaders have this bo...
  • loafingcactus
    According to my rating rules there is no way a cook book should be getting more than three stars, but this is the one. Katz makes you feel you will be Closer To God by fermenting your own foods.As others have said, complaints about lack of recipes are from readers who Do Not Get It. Katz is not the high priest of food here to tell you what God has given you, he points at it. You touch it with your own hands and eat it with your own mouth.Since re...
  • Mrs.
    Comprehensive treatise on fermented foods, from vegetables to breads to meat and fish. There are really no recipes, per se, at least in the traditional sense, just generalized instructions on how to make the dishes. If you need specific measurements, etc., check out Katz other book, Wild Fermentation, but be ready for a lot of political opinions along with the recipe. This book avoids that.
  • Greta Fisher
    To do this well written and very interesting book justice, I should first spend a year (at least) in the kitchen making sauerkraut,kimchi,mead,yoghurt etc.,etc., before writing a review, but since I am already convinced that "The Art of Fermentation"will be much read and used over the years, I'll just give it 5 stars and be done with it!
  • Laura
    Good fun. Inspired me to make ginger beer, and man, that's good. So alive. So gingery. First time ever, I think I know why people like soda. The book is a little woo-woo at times, but given the author has survived HIV for so long, I soldiered on.
    This is like the Bible of fermentation! What a great book!
  • Kate
    I didn't finish this but it's much more of a research book about different fermentation traditions than a do it yourself guide. Perhaps the first book has more details?