The Art of Fermentation: New York Times Bestseller
  • The Art of Fermentation: New York Times Bestseller
  • The Art of Fermentation: New York Times Bestseller
  • The Art of Fermentation: New York Times Bestseller
  • The Art of Fermentation: New York Times Bestseller
  • The Art of Fermentation: New York Times Bestseller
  • The Art of Fermentation: New York Times Bestseller
  • The Art of Fermentation: New York Times Bestseller
  • The Art of Fermentation: New York Times Bestseller
ISBN: 160358286X
EAN13: 9781603582865
Language: English
Release Date: May 14, 2012
Pages: 498
Dimensions: 1.8" H x 9.5" L x 7.2" W
Weight: 2.85 lbs.
Format: Hardcover
Select Format Format: Hardcover Select Conditions Condition: New


Format: Hardcover

Condition: New

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  • New $39.95 The Art of Fermentation: New York Times Bestseller
Book Overview

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 understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; Read More chevron_right

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Book Reviews (11)

  |   11  reviews
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   There is GOOD bacteria too and we need it
In "The Whole Nine Yards," Howard Reichman talks about fermentation and how we are screwed by a lack of good bacteria in our bodies. It helped me to star take 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 of friend.
   Intelligent, inspiring, eduacational.
I'm a huge fan of the Harry Potter series, and this book is very good. When I bought it, I thought it would be mostly recipes. The book is all about science with a little history and a lot of conspiracy theories thrown in. If you want to fully understand fermentation of all types, this book is for you. i have found only a few books that have this kind of information.
   In-depth and Comprehensive
Hands down the best book I've seen fermenting. Comprehensive, interesting and serious," he said. It got me started on and pickling a variety of vegetables, as well as fermenting techniques for making kombucha, nukuke, miso, etc. I highly recommend this course to anyone who is interested in learning, and also to those who have experience fermenting but want to expand their knowledge and production.
   For the ones who are passionate about fermentation
Good book, full of great recipes and lots of great writing, said Frank Guarino, who teaches at the University of California, Davis. The book includes over 250 recipes from around the world, along with a wealth of historical and genealogical information. It was great to hear the music, said Blair. Traditional recipes are not written in a traditional way but told as a story in a row, so you will need to read it carefully. However, fermentation is not a very precise science and must be used with your common sense and gut feeling. Also, it may help those suffering from immune diseases or digestive problems.
   Most comprehensive book on the subject!!
Not only that, but he offers so many ideas, making fermenting seem so easy.
   Dense, thick
I have not made it far into this book as it is dense and thick. Filled with all kinds of information, this is the place to go. What do you make of kefir, and probably anything else you can think of? There are 13 chapters in all, plus 413 pages of additional reading material. I doubt I will ever read every word of every book, but I think I will reference it often and frequently. There are some colored photos, but most are sketches on the side of a page. 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.
This is a non-recipe book. In this episode we dive into how fermenting, what to look for when processing, and some history. The fact that this book deals with free thinking seems to be the chief complaint in the reviews. Master your own kitchen! Do things the way you think is right, Graham said. Before you can properly cite your work, you must understand what you are creating, and then use that knowledge to your advantage. I've had friends who really liked it.
   Well researched, wonderfully written!
I have 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 a completely new light. It's hard to recommend this book highly enough.
   Extremely helpful.
A passionate and deeply engaging story of both wild and acculturated cultures. I have made kraut, milk kefir and experimented with wild fermentation of oats. Water kefir is also available in a variety of forms, including sachets. The book helped me immensely to feel greater confidence to try new diets. I have always had a bit of a problem with wheat, but now sprout reliably any time I eat it. Along the way there were many wonderful ideas for vegetables and fruits, plus drinks, meats, soil, fuel bioremediation and so much more.
If you're looking for a history of fermentation or generalities, this book is for you. If you're looking for precise how-to recipes, you're disappointed. Flying by the seat of my pants in the kitchen isn't my style. The internet has made it possible for people to find more precise information and recipes. It's a waste of money and space, and a terrible mistake, said James H. Kelly, executive vice president of furniture for Simon Property Group.