The Art of Fermentation: New York Times Bestseller
Reviews (169)
Dense, thick
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.
Best Book on Fermentation Currently Available
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!
Art of Fermentation vs. Wild Fermentation
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!
Introduction To Post-Pasteurianism
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,
Everything You Ever Wanted to Know About Fermented Foods.
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'm a fermentation machine now!!!
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!
What a delightful book!
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.
Great practical guide to "slow fast food"
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.
GREAT and helpful book.
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!
Packaging ruined pretty cover
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.
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