The Art of Fermentation: New York Times Bestseller

I have not made it really far into this book as it is thick and dense. Filled with all kinds of information! How to make things (one picture is of Kombucha) to kefir, yogurt and probably anything else you can think of. There’s 13 chapters in all, 413 pages worth of information Plus extra reading material. I doubt I will ever read every word on every page but I do think I will reference it often and frequently. There are some colored photos but most are little sketches on the side of a page. From what I’ve read it’s not terribly witty but there are some humorous parts here and there mixed in. Helps break up the dense parts. All in all I’m happy with the purchase and would probably buy it again but I’m not sure this is a book for the faint of heart as it is dense and thick.

Fermentation was frankly something I had little to no experience or interest in until a few years ago....even then it was a slow progression. For health reasons (we're not getting any younger) we started taking an active interest in food - both the quality of the food and the preparation practices. The more we learned, the more we started cooking, baking and making our own food. Bread was perhaps one of the very first things we took the time to make from scratch and soon the bread baking became a weekly tradition. Fresh baked bread is so delicious, warm and comforting. Of course, that led to grinding our own flour and since bread is so much like beer - my spouse began experimenting with home brewed beer and wine and even soda. It wasn't long before something always seemed to be brewing in the kitchen and at least one of us, was quickly becoming a fermentation fan. Over those few years, our diet, shopping habits, food choices and preparation methods changed fairly radically from what we had thought was a decent diet to an all organic, homemade diet with local produce when possible. It was during that time I started hearing more and more about the benefits of fermentation of other foods - but frankly, not having grown up around anything remotely related to food preparation, I had no idea what was/wasn't fermented. In fact, I thought pickles were always made with vinegar and canned - I had no idea they were fermented. Ditto for sauerkrout or oodles of other items. Somewhere along the line, I came across Sandor's first book on fermentation and purchased it. It was NOT love at first sight...in fact, after the first read, I thought it sounded horrible (rotted food?!) and set it aside for at least another year. Then by chance, I happened to taste some REAL pickles..then fermented salsa and several other things that just knocked my socks off. I pulled that book out and decided to give it a try. Low and behold, it worked like a charm! Soon I was buying big fermentation pots and since then we have become regular consumers of fermented products made a home. I then bought the book and video set and several other books on fermentation...in fact, by this point, I probably own most of the major books about fermentation. So, when this came up as an advanced order option, I purchased it right away although I wasn't sure what to expect. It was delivered early and right from the start, it is obvious this book is MUCH larger than previous books. It provides a exemplary overview of fermentation from both a historical perspective as well as current uses around the globe. The information expands upon the understanding of fermentation in a dramatic way. It's both interesting and informative. Without a doubt, it's one of the best books I've read on the subject and I've read a LOT of them! Now, if you are just wanting an introduction to fermentation with a few quick and easy recipes' and examples, the older books by Katz are probably still your best choice. On the other hand, if you are a person that likes to understand a topic in depth when starting something new, this may be more to your liking. Existing fermentation fans will ABSOLUTELY want to purchase this new book for the expanded knowledge, information and insight. It will not disappoint! May your beer always bubble, your bread always rise - Your pickles always pucker and your crock never demise! Happy fermenting folks!

There have been several excellent reviews that list the strengths of The Art of Fermentation. I can only add one thing - the author does an excellent job of citing his sources. I really appreciate that he does so - it allows me to go back and check for new, updated research and expand my reading. I particularly appreciate this in his section on fermentation and health. He adamantly does not claim fermented foods area a panacea and is skeptical of some of the touted benefits of various foods (kombucha as a cure for diabetes, for example). He argues, quite successfully, that fermented foods have their place in a well balanced, healthy, diet and provides the studies, traditions, and first-hand knowledge that demonstrates why. For those who are wondering which book would be the better choice, this book is not just an expanded version of Wild Fermentation. It's a different take on the subject that goes in depth in the process and concepts behind fermentation. Many different types of fermentation using different bases - grains, vegetables, fruit, etc - are explored. Be aware that this is not a cookbook or an introductory text, however. Traditional recipes are scarce. If you are looking for "add X tablespoon of salt to Y amount of cabbage" you will be disappointed. If you want to know about different fermentation methods used around the world so you can branch out in your own culinary experiments, this is the book for you. If you're an absolute novice, Wild Fermentation is probably the better starting place. It gives recipes and walks you through the steps more than The Art of Fermentation. Once you've made a few things and want to know more, the Art of Fermentation will really come into it's own!

First off: this book is beautiful. Hardcover, with a series of full-color plates 1/3rd and 2/3rds through. For only twice the price of a flimsy paperback, you're investing in five hundred solidly-constructed pages that will last. And a good thing, because this book is destined to be a classic. You don't need to have read Katz' other work,

I got hooked on the process of fermentation of vegetable materials while making a couple of batches of Old time Deli Dill pickles. Though my methods were rough around the edge. The end product was fantastic. Then I discovered other treats like carrots, hot sauce, onions, and sauerkraut. No other book seemed to fit my desire to learn more about the technical aspects of fermentation like this one did. I approached this book with some caution because it covered so much territory. I was so impressed by this book that I also purchased the author's other book ' Wild Fermentation '. ' The Art of Fermentation ' is an overview of virtually all fermentation processes known to man. Mr. Katz certainly knows his subject well and obviously did extensive research in the course of developing his knowledge of fermentation. He also mentions his failures and stumbles along the way. Although this book won the James Beard award and was a finalist in the IACP cookbook award . It is by no means a cookbook in the true sense of the word. It is a veritable textbook on the process of fermentation with a wealth of general information on the subject. The book begins with a detailed discussion of the biology of fermentation and continues with a discussion of everything from fermented beverages to various fermented foods from various cultures and ethnic groups. It also includes very good discussions on yogurt, cheeses, and meats. With the advice in this book you can develop your own recipes and techniques that fit your working environment. I highly recommend this book and compliment Mr. Katz on his efforts. This book is destined to become a classic on the subject of fermentation.

I bought the book for notes and reference after I listened to the whole audiobook from the library- 16 disks. This has an awesome wealth of knowledge that I plan to use for many years. Thanks to Katz, I'm made water kefir, kraut, lactic fermented veggies, kombucha, pomodoro crudo, and more!

I must admit that fermentation was one of those things that I was certainly aware of, but had never really thought about deeply before. Fermentation is really core to a number of things I really like, alcohol, bread and cheese. I had never really thought about how central fermentation is to so much of our diet, like coffee and chocolate. This is a big long book divided up into sections that take you though fermentation from sauerkraut, to the use of fermentation in cleaning up chemical spills. Fermentation is this magic alchemy that makes foods not only taste better, but makes them safe to eat, breaks down anti-nutrients to make them nutritious, kills pathogenic microbes and preserves food. Wow. As an example, I learned that soy beans, sometimes promoted as a healthy superfood, have a number of risky anti-nutrients that are broken down by the traditional fermentation processes used in the east. The book is very well written, by a fermentation enthusiast. The key points are backed up by references. While Katz makes a number of claims about the health benefits of fermentation, he is always careful to cite his sources and not oversell his claims. The book contains instructions on fermenting quite a few things. On the other hand, if you are the kind of cook who wants recipes spelled out to the gram, step by step instructions and lots of pictures, this may not be the book for you. Katz is very much (except for some sections like the one on salami where there could be real risks of not doing it by the book) a go with the flow kind of cook. Strongly recommended.

The writing style of the book makes it wonderful reading. It's part history, science and personal stories that makes fermenting a lifestyle starting with where you are at. The only thing I don't agree with is how commercial yogurts are presented as not offering robust cultures which can be maintained for homemade yogurt. I've been using DanActive (a US probiotic yogurt from Dannon) for years, and if I kill it by accident can easily buy a new one. Fermentation is the best "slow fast food" I can eat--tasty, easily stored and nourishing. It's good if you are lazy and want nature to do the heavy lifting, but it does require patience. If you want to get precise recipes, you won't find many in here. If you are afraid of experimenting, go back to the grocery store aisles. On the other hand, if you are inquisitive though somewhat wary of fermentation (what, leave it on the counter and there's no best used by date?), then this book will ease your anxiety and start you on a great bubbling journey.

What a tremendously helpful book. I got it to learn more about fermentation, since I am growing and salt-curing my own capers. Last year (my first season) I produced really wonderful capers, but there went my 'beginner's mind,' and I started fretting and thinking that I need to study food science or technology, have to nail everything down -- or at least develop an unvarying, gram-to-gram, step-by-step recipe -- safety, consistency, all those bugaboos. This book doesn't have specific recipes or instructions for capers (or olives), although it has plenty of intriguing, loosely-defined recipes for other things. But the really outstanding first several chapters taught me enough about the basic science and the long history underlying pickling, curing, and fermenting, that I felt like I understood why it works and how to refine or tinker with my approach. In addition, Sandor Katz has such a lovely, non-obsessive attitude: "People have done this without autoclaves or hygrometers for ten thousand years, and no two batches have ever been absolutely identical outside of a sterile factory -- so relax!" I feel like he gave me back my cheerful innocence, and this years' capers are looking good!

Lovely book with good photos and lots of info, but the way it was packaged ruined the pretty front cover jacket and made minor dents along the spine. It looks like the box adhesive was taped directly to the book. Had to throw away jacket because I could not get the sticky residue off. Five star book but needed more care with shipping/packaging.

I have not made it really far into this book as it is thick and dense. Filled with all kinds of information! How to make things (one picture is of Kombucha) to kefir, yogurt and probably anything else you can think of. There’s 13 chapters in all, 413 pages worth of information Plus extra reading material. I doubt I will ever read every word on every page but I do think I will reference it often and frequently. There are some colored photos but most are little sketches on the side of a page. From what I’ve read it’s not terribly witty but there are some humorous parts here and there mixed in. Helps break up the dense parts. All in all I’m happy with the purchase and would probably buy it again but I’m not sure this is a book for the faint of heart as it is dense and thick.

Fermentation was frankly something I had little to no experience or interest in until a few years ago....even then it was a slow progression. For health reasons (we're not getting any younger) we started taking an active interest in food - both the quality of the food and the preparation practices. The more we learned, the more we started cooking, baking and making our own food. Bread was perhaps one of the very first things we took the time to make from scratch and soon the bread baking became a weekly tradition. Fresh baked bread is so delicious, warm and comforting. Of course, that led to grinding our own flour and since bread is so much like beer - my spouse began experimenting with home brewed beer and wine and even soda. It wasn't long before something always seemed to be brewing in the kitchen and at least one of us, was quickly becoming a fermentation fan. Over those few years, our diet, shopping habits, food choices and preparation methods changed fairly radically from what we had thought was a decent diet to an all organic, homemade diet with local produce when possible. It was during that time I started hearing more and more about the benefits of fermentation of other foods - but frankly, not having grown up around anything remotely related to food preparation, I had no idea what was/wasn't fermented. In fact, I thought pickles were always made with vinegar and canned - I had no idea they were fermented. Ditto for sauerkrout or oodles of other items. Somewhere along the line, I came across Sandor's first book on fermentation and purchased it. It was NOT love at first sight...in fact, after the first read, I thought it sounded horrible (rotted food?!) and set it aside for at least another year. Then by chance, I happened to taste some REAL pickles..then fermented salsa and several other things that just knocked my socks off. I pulled that book out and decided to give it a try. Low and behold, it worked like a charm! Soon I was buying big fermentation pots and since then we have become regular consumers of fermented products made a home. I then bought the book and video set and several other books on fermentation...in fact, by this point, I probably own most of the major books about fermentation. So, when this came up as an advanced order option, I purchased it right away although I wasn't sure what to expect. It was delivered early and right from the start, it is obvious this book is MUCH larger than previous books. It provides a exemplary overview of fermentation from both a historical perspective as well as current uses around the globe. The information expands upon the understanding of fermentation in a dramatic way. It's both interesting and informative. Without a doubt, it's one of the best books I've read on the subject and I've read a LOT of them! Now, if you are just wanting an introduction to fermentation with a few quick and easy recipes' and examples, the older books by Katz are probably still your best choice. On the other hand, if you are a person that likes to understand a topic in depth when starting something new, this may be more to your liking. Existing fermentation fans will ABSOLUTELY want to purchase this new book for the expanded knowledge, information and insight. It will not disappoint! May your beer always bubble, your bread always rise - Your pickles always pucker and your crock never demise! Happy fermenting folks!

There have been several excellent reviews that list the strengths of The Art of Fermentation. I can only add one thing - the author does an excellent job of citing his sources. I really appreciate that he does so - it allows me to go back and check for new, updated research and expand my reading. I particularly appreciate this in his section on fermentation and health. He adamantly does not claim fermented foods area a panacea and is skeptical of some of the touted benefits of various foods (kombucha as a cure for diabetes, for example). He argues, quite successfully, that fermented foods have their place in a well balanced, healthy, diet and provides the studies, traditions, and first-hand knowledge that demonstrates why. For those who are wondering which book would be the better choice, this book is not just an expanded version of Wild Fermentation. It's a different take on the subject that goes in depth in the process and concepts behind fermentation. Many different types of fermentation using different bases - grains, vegetables, fruit, etc - are explored. Be aware that this is not a cookbook or an introductory text, however. Traditional recipes are scarce. If you are looking for "add X tablespoon of salt to Y amount of cabbage" you will be disappointed. If you want to know about different fermentation methods used around the world so you can branch out in your own culinary experiments, this is the book for you. If you're an absolute novice, Wild Fermentation is probably the better starting place. It gives recipes and walks you through the steps more than The Art of Fermentation. Once you've made a few things and want to know more, the Art of Fermentation will really come into it's own!

First off: this book is beautiful. Hardcover, with a series of full-color plates 1/3rd and 2/3rds through. For only twice the price of a flimsy paperback, you're investing in five hundred solidly-constructed pages that will last. And a good thing, because this book is destined to be a classic. You don't need to have read Katz' other work,

I got hooked on the process of fermentation of vegetable materials while making a couple of batches of Old time Deli Dill pickles. Though my methods were rough around the edge. The end product was fantastic. Then I discovered other treats like carrots, hot sauce, onions, and sauerkraut. No other book seemed to fit my desire to learn more about the technical aspects of fermentation like this one did. I approached this book with some caution because it covered so much territory. I was so impressed by this book that I also purchased the author's other book ' Wild Fermentation '. ' The Art of Fermentation ' is an overview of virtually all fermentation processes known to man. Mr. Katz certainly knows his subject well and obviously did extensive research in the course of developing his knowledge of fermentation. He also mentions his failures and stumbles along the way. Although this book won the James Beard award and was a finalist in the IACP cookbook award . It is by no means a cookbook in the true sense of the word. It is a veritable textbook on the process of fermentation with a wealth of general information on the subject. The book begins with a detailed discussion of the biology of fermentation and continues with a discussion of everything from fermented beverages to various fermented foods from various cultures and ethnic groups. It also includes very good discussions on yogurt, cheeses, and meats. With the advice in this book you can develop your own recipes and techniques that fit your working environment. I highly recommend this book and compliment Mr. Katz on his efforts. This book is destined to become a classic on the subject of fermentation.

I bought the book for notes and reference after I listened to the whole audiobook from the library- 16 disks. This has an awesome wealth of knowledge that I plan to use for many years. Thanks to Katz, I'm made water kefir, kraut, lactic fermented veggies, kombucha, pomodoro crudo, and more!

I must admit that fermentation was one of those things that I was certainly aware of, but had never really thought about deeply before. Fermentation is really core to a number of things I really like, alcohol, bread and cheese. I had never really thought about how central fermentation is to so much of our diet, like coffee and chocolate. This is a big long book divided up into sections that take you though fermentation from sauerkraut, to the use of fermentation in cleaning up chemical spills. Fermentation is this magic alchemy that makes foods not only taste better, but makes them safe to eat, breaks down anti-nutrients to make them nutritious, kills pathogenic microbes and preserves food. Wow. As an example, I learned that soy beans, sometimes promoted as a healthy superfood, have a number of risky anti-nutrients that are broken down by the traditional fermentation processes used in the east. The book is very well written, by a fermentation enthusiast. The key points are backed up by references. While Katz makes a number of claims about the health benefits of fermentation, he is always careful to cite his sources and not oversell his claims. The book contains instructions on fermenting quite a few things. On the other hand, if you are the kind of cook who wants recipes spelled out to the gram, step by step instructions and lots of pictures, this may not be the book for you. Katz is very much (except for some sections like the one on salami where there could be real risks of not doing it by the book) a go with the flow kind of cook. Strongly recommended.

The writing style of the book makes it wonderful reading. It's part history, science and personal stories that makes fermenting a lifestyle starting with where you are at. The only thing I don't agree with is how commercial yogurts are presented as not offering robust cultures which can be maintained for homemade yogurt. I've been using DanActive (a US probiotic yogurt from Dannon) for years, and if I kill it by accident can easily buy a new one. Fermentation is the best "slow fast food" I can eat--tasty, easily stored and nourishing. It's good if you are lazy and want nature to do the heavy lifting, but it does require patience. If you want to get precise recipes, you won't find many in here. If you are afraid of experimenting, go back to the grocery store aisles. On the other hand, if you are inquisitive though somewhat wary of fermentation (what, leave it on the counter and there's no best used by date?), then this book will ease your anxiety and start you on a great bubbling journey.

What a tremendously helpful book. I got it to learn more about fermentation, since I am growing and salt-curing my own capers. Last year (my first season) I produced really wonderful capers, but there went my 'beginner's mind,' and I started fretting and thinking that I need to study food science or technology, have to nail everything down -- or at least develop an unvarying, gram-to-gram, step-by-step recipe -- safety, consistency, all those bugaboos. This book doesn't have specific recipes or instructions for capers (or olives), although it has plenty of intriguing, loosely-defined recipes for other things. But the really outstanding first several chapters taught me enough about the basic science and the long history underlying pickling, curing, and fermenting, that I felt like I understood why it works and how to refine or tinker with my approach. In addition, Sandor Katz has such a lovely, non-obsessive attitude: "People have done this without autoclaves or hygrometers for ten thousand years, and no two batches have ever been absolutely identical outside of a sterile factory -- so relax!" I feel like he gave me back my cheerful innocence, and this years' capers are looking good!

Lovely book with good photos and lots of info, but the way it was packaged ruined the pretty front cover jacket and made minor dents along the spine. It looks like the box adhesive was taped directly to the book. Had to throw away jacket because I could not get the sticky residue off. Five star book but needed more care with shipping/packaging.

This is less of a recipe book than "Wild Fermenation" is, but it is very interesting reading. As I do more adventurous pickling and fermentation, (preserving a mixture of not-very-sweet berries for example), I've appreciated the discussion of so many different ferments around the world. Sandor Ellix Katz has a really nice way about him - very friendly and approachable, enthusiastic and reassuring. This is a fun book to read (if you have any interest in fermentation/pickling). When I taught some pickling workshops last summer, this was a good resource for preparing the 'lectures'. [The berry 'ferment' was very successful. I used sea buckthorn berries, red and black currants, gooseberries- all quite sour, but great sources of vitamin C. I wanted to preserve the vitamin content, so I didn't want to cook them or expose them to too much air by whipping them in the blender or remove the seeds which have really healthy oils. I lacto-fermented them, and when they were pickled, I mixed the slightly salty, quite sour berries in yogurt or kefir for smoothies. The berries lasted months rather than days, and (though I didn't do any tests on their nutrition content) I believe the vitamin - and healthy oil content - was improved rather than eliminated as it would have been with canning or making jam. ]

I received this book just over a week ago and love it, love it! I can't stop reading. I had never heard of lacto fermenting foods, but I am all about doing things the old way, and from scratch. I am in agreement that we have become a "sanitized" culture, constantly waging war on any stray microbe or bacteria. We have, in my opinion, been weakening ourselves, or bodies, with all this constant sanitizing. Fermenting foods is not an exact science, but is far more forgiving, I believe, because of that. I love Katz's explanations, and thorough examination of the fermented foods in so many countries all over the world. So much of this is just fascinating, and all of this aside, the fact of the good bacteria to strengthen our gut, and thereby our bodies. I currently have sauerkraut fermenting on the counter, as well as a "picalilli" of my own creation and some dilly beans. I tasted the sauerkraut last evening, after 5 days and already it is wonderful. I cannot wait for it to sour further. This is my new passion. I fully recommend this book to anyone. If you need precise measurements to make a thing, then this book is probably not for you. For me it is just right.

How did I live without this book? Why did I not already know more than a mere fraction of the techniques and fermented products this book references? I own this book on both Kindle and hardback, and I read snippets from both on a daily basis. I've read through the entire book twice, but it's so incredible and accessible that I can literally open it to any page and digest some incredible knowledge any time I want. How on EARTH did this guy compile so much endangered material? Katz has successfully gathered together the one and ONLY reference book on the vanishing art of fermentation, and not only presented them in an accessible way, but managed to artfully and concisely muse upon the impact that bacteria have on human culture, and vice versa. This book is really indescribable, it's a must-own for any chef, foodie, or those who yearn for the old, healthy ways of cooking and living. Despite the truly vast trove of knowledge Katz's book has bestowed upon me, he was MOST successful in simply making me desperate to move to the commune where he lives with his friends, who seem to produce an endless stream of yummy fermented treats. There's nothing like this book in existence. Own it.

Most of the one star reviews (pretty much all of them) are about how this book is not a recipe book. I'm not sure that it claims to be a recipe book...if I had expected page after page of recipes to copy, then I too would be disappointed. I'm glad I wasn't expecting a recipe book, because what I received is so much more than a book of collected fermentation recipes. Instead, now my whole understanding of the process and pervasiveness of fermentation throughout all cultures, historically and currently has changed to the point of being intertwined in my day to day life in such a way as I could not have imagined before reading this book. In short, it has changed my life...thank you Sandor Katz for compiling this. Too bad for all of those out there that weren't able enjoy this book for what it is, and not what they wanted it to be. I truly and thoroughly enjoyed every bit about this book. If you are like me, then to make most of the things in this book you will want to check out some of the references and links in the back of the book and generally do more research on the Internet IF you aren't up for experimenting with the guidelines set forth in this book. I almost always look up multiple recipes on the Internet, even if I have a good recipe from a book, just to get a better understanding of what I am making, and also to see any variations within a particular recipe anyway, so this book was like a giant springboard for me. The list of things I have made because I became interested in after reading this book continues to grow...

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 cultures. As a librarian and nerd, I also appreciate how he cites his sources constantly, so that I am able to do further reading if so desired. By far, my favorite thing is that this book enables me to go and experiment with the plethora of suggestions he provides. Again, this is NOT a book for people who like to follow recipes step-by-step. Rather, it's for the experimental cook/diy-er, who invariably modifies every recipe she uses. By far, the best section in this book is the section on "kraut-chi" (love the use of this word). There are many suggestions and variations, and I felt very inspired and motivated after reading this section. I wish the section on kefir was larger, but Katz wisely alludes several times to Dom's kefir site, which is THE online authority on kefir. Something I've been struggling with is finding use for whey (the result of making kefir-cheese), and this book brings up many suggestions. I haven't yet had the impulse to make my own beer or wine, but after reading this, I am tempted to make fruit sodas using whey and venturing into fruit fermentation and maybe even making a cider or vinegar.

If you like kombucha, yogurt, miso, wine, beer, sauerkraut, etc. then you want this. You already know you want it. Why are you even reading reviews?? Get it. One of the best books I could have ever gotten myself (xmas gift card)! I was riveted immediately. Can't wait to get my yeast so I can make simple rice beer!

I had dreams of fermentation, but not this many dreams. I made sauerkraut, kombucha and kvass, which this book helped me with. But I’m not fermenting some of the stuff in this book unless civilization falls apart. Overall, great book and good read!

As a fermentation novice I'm one of those people who considered any bubbling food left on the counter to be an oversight past it's prime. The idea that this controlled but natural process could be beneficial and tasty is all explained in a gentle, entertaining approach by this author. I have made kim chi, fermented eggplant, ginger beer, kombucha tea and Kefir water so far. All delicious! I can't quit checking the scoby (symbiotic culture of bacteria and yeast) growing on the kombucha tea. It's one of those too weird and wonderful things. Wonderful because I seem to have less allergic reactions to pollen and dust since drinking the tea. Weird because it is. Fascinating information with simple 'how to' instructions.

A good review prompted me to order this book, and I have been so pleased to have done so. I find the author's approach to the subject empowering so that I am eager to try new culinary experiments, and so far everything is working nicely. Of course, the little fermenting organisms really do all the work; we just create a positive environment for them. I am thankful enough to the little critters that I feel a little badly about eating them. On a happier note, we and the organisms end up living happily ever after together in at least some cases -- as with sauerkraut, kimchee, rejuvelac, and the like. In addition to supporting fun in the kitchen lab, the book is simply an interesting read, as well. I suspect I'll make the journey from cover to cover before too long. I highly recommend this good work. Thanks, Amazon, for making it readily available.

Really outstanding book for anyone interested in home fermenting. It goes WAY above and beyond what any usual home cook would be interested i knowing. That being said, it was an easy and interesting read. I read most of the book for pleasure and learned a lot about cultural approaches to fermentation, as well as history. There are no recipes in this book, as others have mentioned. Instead, it is a general discussion about how to go about fermenting with relative proportions and times. He leaves it up to the reader to decide their tastes. We now keep regular cultures of kombucha, kefir, and yogurt going. I did have to supplement some information from online reading but this is a great resource that I have gone back to multiple times for inspiration and guidance.

As the title suggests, this book is about the "art" of fermentation. It is more an exploration of the possibilities than a collection of recipes. While a beginning fermenter might do better with "Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes" (by Kirsten K.Shockey), "Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen" (by Alex Lewin), or even "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods" (also by Sandor Ellix Katz), anyone pondering, "Hmm, I wonder what I could do with THIS?" will find this book invaluable.

SO much information in this book. It was too much information for me, I just wanted a basic book about fermenting cabbage. So if you want to know ALL about fermenting anything, this is a great book.

This gives great information in a down to earth, relaxed way. I am going to enjoy fermenting cabbage and other vegetables. Nutritious and healthy. So glad this author was recommended.

If you are interested in really learning the art of fermentation I cannot recommend this book enough. I have fermented cabbage (sauerkraut) and pickles at home for many years and just recently started making homemade kimchi but I really wanted to expand my fermenting horizons. Sandor not only explains things perfectly, he also inspires you to actually want to DO it. He'll show you that you don't need a lot of fancy equipment and he covers so many topics that your head will be spinning by the end. (I mean this in the best way possible). He touches on just about everything from veggies and kombucha to wine and kvass. I did not expect to read this like it was a best selling novel but I did and I enjoyed every minute of it.

So many things that I've never heard of. I'd say the only downside is that if you want to brew wine or beer, or make bread, you'll only get the basics here. See other books for instructions on these two. IMHO this book is much better than the Noom book, which I found impractical for home use--more suited to specialty restaurant.

I also have Wild Fermentation by Sandor Katz. His use of wit and practical knowledge along with trouble shooting is refreshing. I have made many of the things in this and his other book. He also stresses the importance of “learning the old ways of our ancestors.” I have shared this and his other book and even teach many people how to ferment and the importance of it. Many of my friends have gone in to buy both his books. Join the ferment revolution!

Have seen so many references to this book decided to give it a shot, opened it after work intending to browse some from the sourdough section and next thing I knew it was well past time I should have gone to sleep and I was looking in to sweet rice porridge. I’d recommend this for the reference material alone and the author’s writing style is very self aware, informative and engaging.

This book was all I had hoped for, many people today are unaware of the importance of fermented foods in the diet. Even more are unaware of the way our modern dead foods are killing us . This is the most ancient way to preserve foods while keeping the majority of nutrients and adding others through the process of fermentation. I have been looking for a way to replace canning to preserve food along with most of its nutrients this is it. Canning is involved and way more dangerous if you get details wrong. Fermenting is a natural process, once you understand the method which is simple, you can create your own recipes. His first book wild fermentation is also a must have. If you want more ideas to expand your fermenting experiments get this it's awesome!

This book is a great beginning point to learn fermentation. Most research is focused on laboratory fermentation. This book brings it back into the kitchen and establishes the historical context of fermentation across many cultures and long periods of time. Admittedly, it is a bit wordy and rambling and slightly disorganized. You won't find temperature ranges for each type of organism neatly arranged in one location. Some organisms have very vague ranges. But in the kitchen, fermentation is going to be vague and imprecise and that is where this book excels. . Get precise information somewhere else.

Wow! Sandor Katz provides a wealth of information about the history, process and benefits of fermenting your own vegetables, drinks and other foods. This is not a "recipe" book per se, but provides all the guidelines you'll need to start your own fermentations and experiment with variations. The book is very readable, and is separated into sections by food types. I don't have his other books so cannot compare, but don't feel the need for other books to supplement this content. A friend loaned me Fermented Vegetables by Shockey and Shockey which does provide very specific recipes if that is what you need or prefer. Buying both would be a good pairing.

This book teaches you the "art" of fermentation, hence the name. I have plenty of other sources for recipes, but it wasn't until this book that I had the knowledge and confidence to truly move forward with my fermentations. Because of the wisdom gleaned from reading this book, I have a deeper understanding of what's going on with my ferments and what role the environment that I provide (temp, light, air, etc) play in producing the finished product in just the way that I want it. It's like... (after reading and applying what is in this great book) I have become this great zen master of things that ferment in my house. I love it!

This book has got to be the most important book written for survival, living sustainable, and giving a finger to the powers that be that have brainwashed generations of people now to be afraid of food preservation -- therefore being dependent on industry to feed us and keep our food safe. This book goes beyond teaching you how to live a healthy life using simple fermentation methods since the beginning of mankind - without saying directly, it is a revolution for people to take their power back from companies and food regulators who have been trying to scare us into thinking we need all their fancy science and equipment in order to survive and not poison ourselves. When in fact, we have been poisoned by the lack of variety in bacteria that our guts have evolved to need. (Co-evolved.) --- I think its wild that a book about fermenting foods can involve so much passion, but i feel reading this book is empowering. After having read a few months back a Book about CANNING food, which literally scared the hec out of me and made me never want to Can a single food due to the many scientific factors and high rates of food poisoning from it -- i had felt depressed about how I would be able to store all the food from my gardens beyond just shoving things in a food cellar. Fermentation is the food poisoning FREE, time tested over human history answer to food storage and preservation -- or at least elongating that process while giving our guts the bacteria they long for. With this kind of knowledge, those with and without a garden can extend their food so much further, so much healthier, and for SO much cheaper then the food industry would ever want you to re-learn. I am thankful that Sandor has written this resource which is so needed! His dedication to explore this way of eating will change the health of countless people who learn the art of fermentation. I know it has already changed my life, because having celiac disease these ferments are the first thing to have effected my digestive tract in a positive way in 12 years! - Right now I am starting my 3rd bath of kraut, i have 8 types of fruit vinegars, fruity kombucha, saurrubben and fermenting cashew nut "cheese". Working my way through all types of ferments, and can't wait to get the the even wilder ones!

This is so in depth for a beginner that my mind is spinning. IT has everything from your basic Krauts to how to compost human waste. Things I wanted to know and things I didn't! I like the historical contexts and processes the author adds and he is candid about his experience, including traditions and recipes he doesn't personally use but feels are necessary for complete information. It would be nice to have color and more pictures to make recipes easier to find, but this is more of a course in fermentation than a simple cookbook. I enjoyed it immensely.

This book opened up a whole new world for me. It has become a go to reference book for many preservation techniques I had been wanting to try but was leery of getting in to because I lacked a working understanding of them. I now have wine and 'kraut bubbling in my basement, without fear, and plans to expand my repertoire for next season! My wine has successfully passed some picky palates , and the 'kraut was the best I've ever tasted! So many ways to preserve so many different foods! So many ways to get healthful probiotics into your daily diet, and optimum nutrition from your food! Thank you Sandor Katz, for demystifying the process and giving me the tools to create my own fermentations. History, science,botany, biology, ethnology, anthropology, nutrition and more...it's all here, and presented in a fascinating, highly readable format. A couple luck people on my Christmas list are getting copies this year!

The fermentation bible, a must read for those looking to increase their base understanding of the methodology and application of fermentation. Two caveats: 1) This is not however a 'recipe book', so you'll need to experiment and test your own. 2) This is not a science book, nor is the author a scientist. Youll need some independent research to really understand the science behind fermentation - hence the title, "The ART of Fermentation".

In the introduction, Katz says that there aren't many recipes in this book because recipes are readily available on the Internet. Instead, this book covers the "wisdom" learned through years of experience and research, something that I've found much harder to find in any central location, even for a single type of fermentation. I've thoroughly enjoyed reading this book, skipping about to different sections, even about types of fermentation I have no intention of trying myself. It was sort of a mix of non-fiction science/food reading, which I enjoy, and then a practical guide to the fermentation we are experimenting with now -- sweet drinks.

Years ago on a little commune when I first picked up "Wild Fermentation" by the same author I was launched into the world of the microcosm and have been loving every minute! I eat fermented foods as part of almost every meal and it has been an amazing blessing to my digestive and overall health. Wife got me the new book for Christmas and it is such an amazing wealth of knowledge from around the world. Wish everyone could just read the forward by Pollan, had me from page one!

This book was a gift to my boyfriend's brother for Christmas. He's big into baking and cooking so this was perfect. He was most excited to find information about pickling though the entire book is so beautifully crafted hell be using it for years. We all got a laugh from the fermented urine section. I would recommend this book for those who want an in depth look at the process of fermenting. There aren't very many recipes, but the explanations will allow you to expand upon what is given and start editing to create your own.

This book is probably the best reference available for understanding the enormous prehistory and history of food preservation as a result of bacterial and fungal activities. The 500 hard bound pages are organized into 14 well-written chapters and the volume concludes with an epilogue, glossary of terms, listings of suggested resources and endnotes for each chapter, a separate listing of books cited and lastly, a thorough index. The Forward is by acclaimed author and foods researcher Michael Pollan. This is an easily understood and useful guide for creating hundreds of foods and beverages that have sustained humans since the times of hunting and gathering. It will serve as a valuable reference for both cooking and anthropology libraries.

This is my favorite book on fermentation. There is history and science here, in addition to advice on getting started fermenting cabbages and other vegetables. The best part, in addition to recipes, is that you learn what is going on in your crock and so can design your own ferments with a reasonable expectation of success. This is a more complete book on the topic than any of the six or seven others I have picked up. If you are going to buy one book as a reference this is the one to get.

I bought for an assignment on fermentation. Way over my head. Plan to return or resell back to Amazon.

Describes in detail the biology behind various fermented foods and gives some information on their origins. Not really a recipe book, though there are some recipes in it, but rather a book that teaches techniques and tells you how to apply them. It's a surprisingly good read as well, doesn't come off anywhere near as textbook as it would seem. If you are interested in old fashioned, live cultured ferments this is the book for you.

This book is just as good as everyone says it is. Instead of teaching you how to ferment one specific thing, the author teaches you the 'whys' and basic principles of fermenting. He gives basic parameters (temperature, moisture, substrate) for all sorts of fermented foodstuffs that you can make in your own home. Fabulous! (no one had ever told me that making nattoo--a famously stinky but delicious Japanese soy ferment--was easier than making sauerkraut!) The book is empowering. Just be aware that the author is very plain spoken. There are two sections of the book in which he uses the plain, common English word for human feces. The first time this happens is early in the introduction. Please don't let this offend you. The book is packed full of valuable information on fermenting (mostly food, but also compost etc.) and any single chapter would be worth the money.

I have long been a fan of author Ellix Katz, and this is his biggest book yet. I have found it to be a fascinating historical documentary of all things fermented. I love everything in there but am a little reluctant to try some of the fermented meats. But I love many of the other recipes and find the history and art of fermentation a great read. One for the kitchen library for sure. I have enjoyed this copy I bought when first released and was waiting some time for it after reading his first books.

If you're into nutrition, you already know that eating fermented foods is essential to your digestive health, which means health in general. But how do you increase the sources of fermented foods? You gotta make most of them yourself. This is a good guide, and simple. If you get inspired and want to really become an expert, perhaps you have to dig deeper into other sources, some of the best being on the Internet and FREE. But you have to start somewhere. This is a good start!

Probably one of the most enjoyably written books about food out there, this is the veritable "Larousse Gastronomique" of fermentation. Katz successfully gets his readers to experiment joyfully with fermentation rather than proscribing specific recipes and formulae. Those who want recipes and nothing else will be disappointed: Katz does the reader an honour by assuming competence, a fun-loving spirit, and a penchant for experiment in his readers. People who need step-by-step instructions need not apply. Those who want to know where techniques come from, how they exist in their cultural context, the ingredients that are used (even if only in local variations) in their manufacture, and fun anecdotes about making/eating/fixing the foods in question: this is your book. If you want to explore, be encouraged to have fun, experiment with new ferments and delicious new foods... read on. Sandor Katz is a modern-day hero, and the world is better for having him in it.

This book is like the Bible of fermentation. I recommend it to anyone who is looking to learn about the science, culture, and health benefits that fermentation can provide. Sandor Katz writes in such a way that is easy understand, and paints a very clear picture of every topic that he describes. This book also goes very well with his 'Wild Fermentation,' book which provides a myriad of recipes, since this book is more about the science and history behind fermentation, rather than providing recipes.

Well written, fascinating to read, and a wealth of information! It makes me want to ferment everything, but I got this as a gift for someone else and snuck in reading it before giving it to her.

This is a book for those who have become fascinated with culturing foods to the point that we want to know lots of details. It is not for those who are looking for fermentation recipes (for those, you look to Katz's Wild Fermentation, which gives a lot of background, and then gives recipe guidance) I have enough recipes, but needed to know more about the background. This book feeds the hunger, and I keep reading it again and again. It is sort of like an encyclopedia of fermentation.

...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.

This is the book if you are planning on doing any fermenting

Love this book -- not only that Katz explains all the ins and outs of fermenting, but also because he offers so many ideas!! This is a reference that I keep coming back to again and again.

First of all. Wow. This book is so in depth. It is less cookbook and more inspiration manual. I used to make my own beer, mead and wine. But stopped due to the cost prohibitive materials. But foloowing Katz advice has seriously improved my beer and has lowered the cost substantially. By malting my own grain, and using the wild (Lambic) cultures I have reduced cost and increased flavor. You will find at least one thing you have to try in this book. I guarantee it.

Written with a lot of details and passion for cooking, fermentation. Includes a complex of recipes from all over the world and their history. Really enjoyed it. Recipes are not written in a traditional way but told as a story / paragraphs, so you will need to read it carefully. Fermentation is not a very precise science - have to use your common sense and gut feeling. Recommended also for the ones suffering from immune diseases and /or digestive problems.

Think about fermentation. If food has a practical nutritional aspect and a pleasure aspect then fermentation must be the mystical aspect. Do I really hear these critters speaking to me from the kitchen?! So, you grow this “crop” on your sink, in a mason jar, feed it, taste it, perfect it then enter it into your body via the mouth or rectum where it then lovingly colonizes your most inner being, very inner being! Can you think of anything more important than proper gut health? These micro-organisms control our thoughts and health like no other friend we have, and science is just beginning to understand the depth of knowledge these doors open, with the enormous and profound health benefits of a proper and timely enteric gut bugs/biomass~~~>the other sense organ we call mind. This author writes in “The Art of Fermentation” as if standing next to you in your kitchen, leaving no doubt he speaks a truthful well-being thru his written words. This book needs to be read many times, used as references and easily worth 3 times the money. In my long journey to recover health, Kefir, Sauerkraut and my other homemade fermented edible babies have been my best medicines and to these unseen friendly animals goes my highest credit for recovery, fully. Thanks for a lifesaving book Sir, and a hug for ya~~> Mr. Sandor Katz

This is the 'bible' for all things fermented. It is a wonderful resource, I have learned so much with it, and I have given copies as gifts to friends interested in fermentation and culturing. I recommend this book highly as a reference and resource of knowledge on the subject of fermentation and cultured foods

What a fascinating read! Mr. Katz shows you how to ferment anything; even stuff you've never heard of before. I will try making everything in this book over the next decade. This is not a recipe book. After reading sections of this book you will never need recipes for fermentation. Sandor encourages his readers to be creative in their fermentation endeavors. This book provides the reader with all of the scientific information (layman's terms) you will need in order for you to understand the principles behind fermentation. With this information you are able to create any product you wish. Your creativity is your recipe. There is also plenty of interesting anecdotal information, as well. This just might be the best book purchase I have ever made in my life. I just can't recommend it highly enough.

Katz's other book, Wild Fermentation, is the how-to book with many recipes and ideas. This new book expands upon fermentation and is well documented and very interesting. Not many actual recipes, but that's fine. I've been wanting to do some low sodium ferments, which WF talks about some, and this new book has more info. I had microbiology in college, and really do appreciate a book that's so thoroughly researched, thank you, Sandy!

A must have for people who like fermented anything. This man has taken the art to an extreme, fermented stuff that never crossed my mind, and I like to ferment "stuff". Excellent advice based on experience, scientific and yoet kitchen friendly. The book is worth its cost because of the historical notes alone. Get this for the cook, gormet, or perppers in your life, they will thank you

This book is so incredibly informative and will suck you right in. The author does a great job of breaking down the mysteries of fermentation in a way that anyone can understand, and that will inspire you to start fermenting everything in your kitchen!

Hands down, the best book I've seen on fermenting. Comprehensive, interesting and serious. This book got me started on fermenting and pickling a variety of vegetables as well as techniques for making kombucha, nukazuke, miso, etc. I highly recommend this to anyone interested in learning, and also to those who have experience with fermenting but want to expand their knowledge and production.

I love this book! It has lots of how to do it information mixed in with fascinating historical and cultural information. It's very inspiring as well to get you thinking of fermenting more things than your typical cucumbers and cabbage.

i like this book a lot. i haven't read the whole thing yet. I thought when buying it it would be mostly recipes.. i was wrong. this book is all about science with a little history and theory twisted in. really great. if you want to fully understand fermentation of all types this is the book! no other book i have found has this kind of great information.

If you're looking for a history of fermentation or generalities, this book is encyclopedic. If you're looking for precise "how-to" recipes, you'll be disappointed. A tad of this and a tad of that just doesn't work for me, but that's basically this author's style. Flying by the seat of my pants in the kitchen isn't my style, either. You can find more precise information and recipes free on the internet. A waste of thirty bucks and bookcase real estate.

My sister was fascinated with natural food, as well as kimchi and sauerkraut, and she had mentioned this book because of the suggestive title. Well, I got it for her as a gift, and that was my first mistake... She now tells me that this is the fermentation bible, and is suggesting strange things about mold and bacteria. So, unless you want to be comprehensively informed about all things fermentative, I would not suggest this book....

Sandor Katz has written an entertaining and readable treatise on the whole subject of fermentation. It's a combination of experience and research laced with well judged and referenced anecdote. While it does include some specific recipes it is much more than a recipe book, the book describes historical information o text, the art and to some extent explains the science which allows the reader to go forward into the internet with confidence and a prepared mind to look for specific recipes.

From bread to beer, Kimchi to Sauerkraut and virtually every other fermented product made throughout the world, this book covers it. Katz's book "wild fermentation" is a great intro on the subject and if you want to hit the high points on the subject, that's probably a better source. If you want vast details and a complete reference on the subject, this is the book you want.

I have his "Wild Fermentation". His style is encouraging for the novice. So when I learned about this book, I knew I wanted to add it to my fermenting foods library. This book is a a primer on food fermentation and a whole lot more in its expansiveness: this book is a compendium on the subject. No matter what page I open the book to I find myself engrossed, exploring ever more.

THIS BOOK IS INCREDIBLE - for anyone interested in the big picture of fermenting , i highly encourage you to buy this book immediately.

I got this from the library because I thought it was something I “should” read. Imagine my surprise and delight to find out that it is really great! It’s exceptionally well written and totally enjoyable to boot. I can’t wait to ferment something!

Love Sandor's personal accounts of fermentation encounters. Very informative, instructive, and full of first-hand experience. Love his style of writing too! If you have anything to do with fermentation, this book is a must in your collection.

THIS IS THE BOX TO HAVE, MORE EXAMPLES OF WHAT U CAN FERMENT. I GOT IT IN HARDCOVER, AND ITS MUCH BETTER THAN WILD FERMENTATION !! IT COSTS MORE, BUT ITS WORTH IT IN THE END !!

"Wild Fermentation" was my introduction to the topic and it got me hooked! Many batches of sauerkraut, kim chee, half-sour pickles later, "The Art of Fermentation" has opened new horizons for me. It is packed with information. It is fun to open to any page and start reading. The index is thorough and helpful. This book will surely become a classic. It is a joy to add it to my bookshelf.

If you ferment or are new to fermenting this is a great book. Very informative and easy to read. Very happy I purchased it.

The Art of Fermentation richly deserves it's coveted James Beard Award - a well written and entertaining read about the history, craft and, yes, art of fermentation. I've never been a big fan of sauerkraut, but I love kimchi and using the advice in Sandor Katz's book, my first batch was delicious. I now understand how easy it is to ferment vegetables as well as the microbiology of those naturally occurring lactobacilli. For anyone curious about the hows and whys of fermented foods, this book is a must!

This is one of only 3 "cookbooks" I ever actually pull out and read through with any frequency. The amount of knowledge Katz shares here is immense, and although it may be a bit advanced for folks not super familiar with fermentation or brewing, I'd highly recommend it for anyone who wants to do more hands-on fun stuff in the kitchen and learn to be more self-sufficient.

This book is AMAZING! I have made my own yogurt for a couple of years, but sometimes I would get a failed batch. I thought this book might be helpful, and it did not disappoint!! This book taught me so many things and has educated me on the importance of fermented foods in our diets. I tell everyone about it. Foodies and non-foodies alike can learn a lot with this volume.

This book has just about all you want to know to be successful as a fermenter. It describes in detail all of the processes involved in turning out great tasting, vitamin, nutrient and probiotic rich food, that is more readily absorbed by the body. On top of all that it is a great way to preserve your harvest whether it is from the garden or the grocery store.

Get this book if you are interested in fermentation of any kind: for alcoholic and non-alcoholic beverages, pickles, kraut, fermented fruits or veggies. It will teach you the science behind fermentation while teaching you "loose" recipes and methods to the different types of fermentation. It is not a strict recipe book, nor is it filled with detailed instructions to carry out a fine ferment, but it will give you the fundamental knowledge to begin creating your own recipes and procedures, which is more helpful than a hollow step-by-step recipe. Please don't get me wrong, there are instructions in this book to ferment, it's just not the recipes you're used to. Though they include measurements, the author gives suggestions on where to apply measurements to taste. I highly recommend this book to starting fermenters as well as enthusiasts.

Anything and Everything you ever want to know about Fermenting is in this book. The information Sandor Ellix Katz has to share takes away any fear that one might have when it comes to fermenting! I have so far made the Beet Kvass and will be making the Turmeric Bug and fermented veggies next. There are hundreds of recipes in this book and I plan on making all of them :)

Best book I have ever purchased in my life this is just me and I'm huge into everything DIY and this book covers every single thing imaginable could not be more grateful but most people are not like me I don't know any one like me and I'm more old school than old school everything handmade everything done by hand if it's not it's not good if there is a single bit of you that's not all in on the DIY culture you probably won't end up enjoying or reading as much as I did a bit too much science but I'll take it it's not just for food but everything food fermentation culture history contemporary and not I'm eighteen by the way to this in perspective

Very detailed explanation of the fermenting process. Not a lot of recipes which many reviewers didn't like but if you understand the process you really don't need a recipe...you're able to create your own. Would have liked more simple starter recipes to get me over my fear and would have liked more pics, but all in all felt it is a good book.

Years ago I bought Wild Fermentation and I loved Sandor's accessible approach to fermentation. He really does take the fear out of fermentation. Even though I had been fermenting for well over two decades I was inspired to ferment a wider variety of foods. The Art of Fermentation has inspired me to continue experimenting in the kitchen. And as Sandor points out fermentation is closely tied to the grassroots food movement. I am certain that this book will inspire many others to not only ferment but, to also be part of a much wider food movement. Bravo Sandor, you have helped to create a revolution one cabbage a time! M.I. Suárez Author of El arte y el éxtasis de germinar

This book talks about fermentation and how we are screwed by a lack of good bacteria in our bodies. Actually, this book helped me to star taking probiotics which have helped to get rid of my allergies. A lot of information, recipes, biological info and just general info about bacteria, which in most cases is out friend.

Came perfectly doesn't seem used at all...and very happy with the book itself, also because buying from a good charity institution in Boston.

This book has changed my life. I had never appreciated how easy it is to make brined cucumbers or sour kraut. The book is refreshing to read and gives you basic principles to build on with what you have at hand (vegetable-wise and tool-wise). The only complaint is a suggestion that ferments might offer a cure for autism. Otherwise, you have to admire this guy's spiritual commitment to ferments

A true magnum opus. Infects you with a joy and curiosity - you will want to try out one or more of the "projects." Masterful writing demonstrating a blend of theoretical and practical aspects, with both specific and wide ranging discussions on premodern and modern food practices. This is a book you could fall in live with!

I heard Mr. Katz on NPR, ordered the book, and couldn't be more pleased with "The Art of Fermentation." Great writing, clear instructions, and a positive voice for homemade goodness. I had the pleasure of meeting Mr. Katz at a Slow Food evening in Chattanooga and he's fascinating and eager to share his knowledge. Along with Carla Emery's "Old Fashioned Recipe Book" this is a must have for anyone wanting healthy foods, self-sufficiency, and good eating and drinking for themselves and others. "The Art of Fermentation" is in my top ten food books. Congratulations, Mr. Katz, for an instant classic!

Fantastic! I wish there were more pictures. I'd love to take a class with the author. My doctor friends and other medical people I know give him high praise for his accuracy of information and skill for making true healthy and safe ferments.

The recipes are great, but the real gem is the first chapter or so, which reads as a manifesto.

This books is amazing and jam packed full of information on how to ferment just about anything. Where as his other book Wild Fermentation is much smaller because it mainly consists of recipes, Art of Fermentation also covers the process, how it works, and provides insight into the history and science of fermentation as well.

This book covers all sorts of fermented foods (with a few related topics). It focuses more on the culture behind the fermentation, why it is healthy to eat, and how the fermentation process works, instead of fermentation recipes. It has certainly encouraged me to explore in the future making some kraut and pickles!

Great for anyone interested in the art of fermentation.

This will be a great read come winter. I do allot of fermenting out of my garden. We also make allot of beer, wine, sausage, kefir and kombucha. It will remain in my library indefinitely.

only read a few sections of the book and I have already fallen in love with the author and the contents of this material. Cannot wait to start experimenting in trying some of the fermentation recipes at home. Excellent resource in all of the history and background knowledge that one would want to know and understand.

I have been itching to know more about fermentation- I've been watching many youtube videos on the subject, but having everything in one place, with a lot of research and cited sources, has really allowed me to look at fermentation in an entirely new way. I cannot recommend this book enough!

Great book! If your fermenting it is a must have. Explains how and why all types of fermentation work, recipes. Hints. I use mine like a text book. Highlighted notations. I've bought at least a half dozen to give away to family that have started doing their own.

This book not only gives in depth information on how to culture or safely and successfully use naturally occurring wild organisms to ferment vegetables and fruits, make beers and wines and other fermented beverages, make breads and much more, but provides lots of tips for dos and don'ts and what to do ifs this or that happens during your fermentation. This is less a recipe book (although there are certainly recipes given) and more like having Sandor Ellix Katz sitting in your kitchen guiding you! Love the world wide presentation of fermented foods from different cultures and the importance to us as people and our cultures as well as to promoting health.

Fantastic read, regardless of whether or not you ferment. If you're experienced at fermenting, this book has a lot for you to appreciate, from it's extraordinary widespread array of ideas and recipes to suggestions and bridges to even more resources. And if you're a first timer, you couldn't ask for a more detailed, passionate and geeky tome. Bravo Mr. Katz.

Mr Katz is the expert on fermentation so when I wanted to learn and find recipes it was a no brainer that I would buy his book. He has maintained his health using fermentation dispite having hiv. An amazing testimony to how the Art of Fermentation can improve all of our health.

It came with some pages bent, but other than that it was a great gift.

Sandor is an unusual cat. His enthusiasm for taste and experimentation engages creativity and encouraged me to look at food in new ways. The excitement of watching a jar of vegetables percolate with mysterious process on the kitchen counter makes it fun to anticipate the tasting of whatever it is thats being created. Book teaches process more than recipes, you can find recipes on the interwebs anyway. Understanding the fundamentals encourages experimentation, recipes like fruit kimchi unlock possibilities for new flavors, textures, and interesting smells. Thanks Sandorkraut!

My son and I cannot put this down. We have brewed kombucha, kefir water, sauerkraut... My son wants to do dilly beans next! This is not an exact science recipe book, but it gives you the understanding of how to make MANY home fermented delights. The possibilities are endless.

We used this when we were making kimchee and pickles.

Really well done - on a practical level it gives you the foundation you need to confidently set out without fear.

Well written and full of fascinating and useful information. There are some recipes, but this is less of a cookbook, more of an exploration and discussion of fermented foods. Highly recommended for anyone interested in a more in-depth knowledge of fermented foods.

Everyone should read this book. We have moved so far from the nutritious fermented foods that were the basis of our civilization for thousands of years, and trying to replace the natural probiotics with something from a pill does not cut it. Lot of information and gives a perspective we all need.

It is a long book. A great read, and not too heavy of material. Easy and fun to read. I want to make almost everything from the book. I have already made about eight things from the book: all successful! It is now on my cookbook shelf as the only one I have read all the way through.

If you are interested in fermenting, this is the book to buy. It has so much information! It isn't a recipe book, but it will teach you about fermenting. Understanding what's going on is more important than being able to follow a recipe anyway.

The definitive bible of fermentation. No matter what your interest there is ample information in here for everyone from the novice to the fully initiated.

This book freed me from grocery store pickles and freed my imagination for all sorts of other ferments. Except for yogurt and kimchee, I never tried fermenting before. What a mitzvah. Blessings on Mr. Katz!

Really informative, helpful images, gives you multiple ways to approach your ferments and why one way might be more effective than another.

It's awesome this book is going around now. It's an interesting read even if you never make anything from it... and I have definitely used it to ferment lots of things. It was recommended to me by some farmer friends who never can, they only ferment, and are able to feed themselves through the winter. Some things are easy, some things are a little harder (like making alcohol) but there's something in here for everyone.

i love it!!! while the author never intended this i read it while hurricane irma hit by the glow of a coleman latern. content was so interesting that it took my mind off of what was happening outside. in the following days i got to really dig into it. well worth the price!!

This is by far one of the best if not THE best book I ever read. I could not put it down. So much information. Very well written. Absolutely perfect! The areas covered were just fantastic. I cannot say enough great things about this. seriously.

This guy is nuts. He is an obsessive documenter of fermentation and it is greatly to your benefit to piggyback on his knowledge. I read part of the book like a primer and treated the rest as reference. He has immense breadth and it is all pretty clear.

Best complete guide to fermentation. Sandor's book goes beyond this ancient culinary technique; he frames fermentation as a philosophy of life. When you look at it that way, fermentation makes a lot more sense. This isn't about individual recipes, but rather a compelling approach to eating and living sensibly.

Just wow. . Spectacular book. This man doesn't mess around. Very scholarly and informative, encompassing all aspects of fermented foods, beverages and even medicine.

A great introduction to healthy, naturally fermented foods. Love the recipes for homemade ginger beer, sauerkraut, yogurt and more. Scientifically written in a way that the average person can understand the benefits - kudos!

Very informative book with entertaining stories within. Have let several friends and coworkers borrow it already with nothing but positive feedback. I am new to the world of fermentation and this book was a great introduction and inspiration.

Great source of information and recipes.

This book is absolutely the best one out there for learning about fermenting foods. Sandor combines technique with history and makes me want to try everything his tells about. You can hear his passion and fascination in his writing, it's a joy to read.

Not a book that you'd sit down and read through, but more of a text book of how to ferment just about anything there is to ferment! A lot of this stuff I will never make, but have enjoyed reading about how different foods are made around the world.

The Art of Fermentation is a great overview of fermented food products from all over the world. I read Wild Fermentation first and really enjoyed that, too, but the Art of Fermentation gave me key concepts of fermentation so I am better able to experiment with many different kinds of fermentation. Sandor Ellix Katz is a STAR!

This book is somewhat of a 'Bible' with fermenters: it explains the process and principles, and goes far beyond that - with information on 'Old World' traditions on a huge variety of fermentable foods. Very interesting and helpful - an excellent reference.

I'm a beginner and this is an excellent resource. Should be in everyone's library!!!

Great book with great information. NOT a recipe book. Look for recipe book by same author.

I haven't tried all the fermentations, but like what I have tried. The instructions and stories gave me confidence to do my own fermentations. I like making my own sourdough bread and kim chi.

Terrific guide to understanding and executing health boosting, preserving food techniques.

For someone who knew very little about fermentation, this book has been a great blend of the science as well as the art of fermentation. The explanations are terrific and he talks about each subject thoroughly and with obvious love of the subject. I haven't made anything yet, but I feel very confident that when the time comes I'll be prepared.

A fascinating read and study of how fermentation works. Fermentation has for centuries been the method of food preservation. This book is part science and part history, and part recipe. An excellent resource for understanding fermentation. Kimchi anyone?

I have been reading this book at my local big name bookstore for weeks, as I couldn't afford the 39$ price---got it here for 25$. But besides that this book is an amazing history of fermentation of foods around the world, it is also fascinating, well written and researched, yet personal, and anecdotal as well. I am now making kefir---the energy I have, Wow. In awhile I'll start with fermented vegetables---water and salt is all you need. I was NOT paid to write this review.

This is book is amazing. It has changed my approach to cooking. I have actually found myself staying up late and scheming my next recipe adventure. I've made rice wine, pickles, sourdough, and vinegar. I'm planning mead.

Buy it, use it, get healthier. 'nuf said - this is the Bible on the subject!!!!! Amazon requires 4 more words, so I can't stop writing, but " 'nuf said" is really true -- this is as work of genius and dedication and love. Buy a copy - you won't regret it.

Read about this book in "Cooked". The book provides a huge amount of information and is very readable. If you're interested in cooking, this topic is rarely covered and provides a wealth of information from an excellent source.

Consider this the only book you need to ferment. Plain fact. He shows recipes and techniques from all over the world. He explains the microbial world we depend on. It is truly a fount of information.

I am a chef you loves to learn about everything food. Though I cook all day, I still love to come home and learn and experiment with new techniques and things that I do not know about. This book has opened my eyes to so many different new ways to prepare food that I would not have normally done on my own and without the knowledge I gained from this book. Great book for all culinarians and serious home cooks

I have been applying the knowledge as I read and have yet to be let down. This book is amazing!!!

Good learning tool. More in depth than I need right now. I am still glad I purchased it. Gives a nice in depth vision of the many ways of fermention that will come in handy when I branch out in my adventures of fermentation.

Even if I never ferment (deliberately) a thing, this book has been worth every penny in its comprehensive and fascinating history, science, and practices of fermentation. Definitely a must-have cook's reference work.

Incredible informations by a real specialist of the thing. A "must-have" for those who want to know as much as possible about fermentation. Don't expect a list of recipes... but they are there in each specific chapter (See the "Index" at the end of the book).

Best book ever on fermentation of all kinds and from all over the world. It is informative and entertaining with lots and lots of recipes and, best of all, it inspires you to create your own recipes and combinations. The results are absolutely delicious and addicting..!!!!

I just can't put this book down!

The fermentation bible. If you want to be well versed in fermentation techniques and history or want an at-hand resource book, this is it.

The Art of Fermentation" is a comprehensive, no-nonsense, fermentation handbook and I now consider it a valuable tool in my kitchen. Know that it is a fermentation manual, not a sexy cookbook.

Arrived in good condition. Great content for those who want to ferment.

This is an encyclopedia of fermentation and probably the only book you'll need! We go right to our subject so we haven't read it from beginning to end. If you have an urge to ferment anything, this book is for you.

Fermenting is a relatively easy process but has a lot of science to it. This book is great from fermenting beginners to veterans. I’m so glad I added this book to my library!

historical and in depth. if your just curious about the topic don't get it. if your life depends on it then this is the one!

I have barely begun to read this book and I already have a wait list to borrow it!!! I can't wait to really dig into it. I learned a bit about fermented veggies online and have been making them and have taught four friends how to make them!!! Now I have the "Bible" of fermentation. I may have to hold more classes!!!! Also love how good the fermented veggies make me feel. Also making my own kefir!!!

Very informative! Recipes are written in the text but that is ok with me as this is so informative.

Inspirational and motivating! As a chef, I try to continue my education and learn as much as I can about cooking, I can't put this book down! I have some mead and hard cider fermenting as we speak and I'm only a few chapters in! Kimchi is next!

WHAT A GREAT BOOK.. YOU CAN FEEL THE EXPERIENCE OF THE WRITER IN EVERY PAGE. THE SOUL OF THE WRITER POINTS TO GIVE YOU HEALTH AND GOOD THINGS FOR YOUR TASTE AND HEALTH..FROM START TO END THANK YOU

Great resource! Answers all my questions about wild fermentation. Helped me to troubleshoot my buckwheat sourdough starter.

This book is packed full on information on all things fermentation. From bread to alcohol to vinegar to vegetables, fruit, and so much more. If the topic intrigues you, then you need to get this book. It's a reference tome for the topic. Katz's considerable knowledge and easy writing style makes this an easy introduction to fermentation in all of it's forms.

I only wish it had more recipes and instructions. I love how much information is covered. I passed this book around at my homebrew club meeting and many said they have to add it to their collection.

Extremely helpful for my fermentation projects.

Everything you could possibly want to know about fermentation written by an expert. The book also has great photos to support the text. Bought one as a gift, then bought one for myself.

So many great things to learn from this wonderful book!