The Art of Fermentation

by Sandor Ellix Katz
The Art of Fermentation cover
Good Books rating 4.0
Cookbooks / Food Writing
Technical
  • ID: 5830
  • Added: 2025-10-24
  • Updated: 2025-10-24
  • ISBN: 9781603583640
  • Publisher: Chelsea Green Publishing
  • Published: 2012-05-14
  • Reviews: 3

The Art of Fermentation is a groundbreaking guide that demystifies the age-old practice of fermentation, offering practical instructions and in-depth knowledge for both beginners and experienced practitioners. Sandor Katz, a renowned expert, provides detailed information on fermenting a wide range of foods and beverages, from vegetables and sugars to milk, grains, and even meat. The book not only covers the how-to's but also delves into the cultural, biological, and economic significance of fermentation, making it a valuable resource for anyone interested in food preservation and the roots of culture. Winner of the James Beard Foundation Book Award for Reference and Scholarship, this book is a treasure trove of information, featuring two-color illustrations and extended resources. It's an essential read for cooks, homesteaders, and food lovers who want to explore the fascinating world of fermentation and its numerous benefits.

Reviews
Reddit - r/fermentation · Not sure what you want out of the books. · 2025-10-24
good 3.50

This book is found to be more accessible and engaging compared to other fermentation books. It is praised for its practical advice and recipes.

The reviewer finds this book more accessible and engaging compared to other fermentation books, such as the Noma guide. They appreciate the practical advice and recipes provided, which they have followed and found useful. The book is seen as a valuable resource for those looking to get started with fermentation or to improve their existing knowledge. The reviewer highlights its user-friendly approach, making it a great choice for both beginners and experienced fermenters.

Quick quotes

    I'd say Art of Fermentation. To me, it's more accessible and engaging to read than Noma.

    There's advice and recipes in it that I've followed

    It's more accessible and engaging to read than Noma.

Stacking Functions Garden · 2025-10-24
excellent 4.00

This book is described as an invaluable resource, especially for those who have had mixed success with fermentation recipes. It is praised for its detailed and practical information.

The reviewer considers this book an invaluable resource, particularly for those who have struggled with fermentation recipes in the past. They appreciate the detailed and practical information provided, which can guide readers through their fermentation journey. The book is seen as a comprehensive guide that covers a wide range of topics, making it a useful tool for anyone interested in fermentation. The reviewer finds it to be a valuable addition to their collection, highlighting its practical advice and detailed explanations.

Quick quotes

    If you've ever read either one of those books, or had mixed success with some of the recipes, The Art of Fermentation is an invaluable resource.

    The book is praised for its detailed and practical information.

    It is seen as a comprehensive guide that covers a wide range of topics.

The Kitchen Apothecary · Ellix · 2025-10-24
brilliant 4.50

This book is considered a masterwork, offering an in-depth cross-cultural exploration of fermentation philosophy and technique. It is praised for its comprehensive approach and practical advice.

The reviewer highlights that this book is a masterwork by Sandor Katz, providing a deep dive into the world of fermentation. They appreciate the cross-cultural exploration and the practical techniques shared, making it a valuable resource for both beginners and experienced fermenters. The book is not just informative but also engaging, making it accessible to a wide audience. The reviewer finds it to be a comprehensive guide that covers various aspects of fermentation, from basic equipment to more advanced processes.

Quick quotes

    With his new book The Art Of Fermentation he has created his masterwork, an in depth cross cultural exploration of the philosophy and technique of fermentation.

    It's more accessible and engaging to read than Noma.

    There's advice and recipes in it that I've followed

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