The author of Wild Fermentation is back with what he calls a “compendium of the fermentation wisdom” he has collected over the last decade as a fermentation revivalist. As Michael Pollan notes in the foreword, The Art of Fermentation is “so much more than a cookbook.” Although the book does not have recipes, it does give recipe information and methodology. The reader will find the basic concepts, equipment, and fermentation processes for making meads, wines, ciders, sauerkraut, kimchi, pickles, kombucha, milk, yogurt, kefir, cheese, and many others. Other chapters provide essential information for fermenting grains and starchy tubers, creating your own tempeh, miso, soy sauce, and tofu, as well as how to ferment meat, fish, and eggs.
Katz explores the many benefits of reclaiming this tradition, including those related to our health. Fermentation makes food—be it grains, milk, vegetables, or meat—more digestible and provides essential lactic acid for colon and intestinal health. The Art of Fermentation encourages us to rethink our “war on bacteria” and instead embrace the role that all those invisible life-forms have in contributing to our overall health and well-being. The book is a guide to culturing cultures, but it’s also an accessible and fascinating look at the history, science, art, and value of fermentation in ways we are just beginning to discover.
“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!”
“Never disappointed with Sandor Katz. What an authentic fella! The research alone is worth the money but add in the author’s personal touch and well… priceless!”
“I absolutely love this book. I have been an avid fermentation enthusiast for several years now, inspired by Wild Fermentation and living in a community where fermentation was a daily part of life. I can just sit and read this like a novel, it’s all so interesting to me, and I love all the information on the microbiology. I read it all the way through, even the parts on fementing meat and milk, even though I’m vegan, just because I love reading about the cultural backgrounds and different processes. I actually prefer that this is not in a regular cookbook formula. One of the things I love about homemade ferments is all the variations that occur due to what’s seasonal/local climate/personal taste of the person making it, etc…This book is so down to earth, yet filled with so much great information. It’s got my creative brine flowing.”
“Inclusive and succinct, broad and expansive. I don’t see that he’s missed anything related to edible fermentation. A good read and a great reference.”
“I’ve never felt so empowered by a book. Katz really demystifies the broad topic of fermentation. This book has anecdotes, science, recipes, intuition, and heart. I’ve had it less than a week and I’ve changed my way of thinking about my own brewing practices, my kitchen and my life as a whole.”
“I already owned Wild Fermentation. Once this book came out I knew it would be even better. It is. Get it if you are into fermentation- it is very complete.”
“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?”
—Dan M. Hilderbrand “danh”