The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from Around the World

By: Sandor Ellix Katz

Narrated by: Sean Crisden

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners 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.

Featuring a foreword by Michael Pollan, The Art of Fermentation 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. Listeners 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; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first - and only - of its kind.

©2012 Sandor Ellix Katz (P)2013 Tantor

Critic reviews

"Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic." ( Library Journal)

change the way you relate to food

this books is so chock full of amazing information and detailed research on fermentation practices all over the world. since reading it I've upped my fermentation game and have so many other ferments I want to try.

fantastic !!

the author truly knows this subject matter, and it is presented eloquently. highly recommend for anyone interested in fermentation

Revolutionary

This book has become invaluable to my ever-developing relationship with food, fungi, and bacteria.

Sandor Katz has compiled inspiring information in a comfortably accessible way. I encourage anyone even vaguely interested in fermentation (or food in general) to read this masterpiece.

an inspiring encyclopedia

very much enjoyed this.

before starting the book one of my food experiments I had on-the-go was making a local wasabi substitute from the pickled roots and dried and powdered leaves of garlic mustard.

part way through listening I was fermenting the plant-parts to see what fun favorable flavor changes I can add to the process through home microbiology.

Got it for Beer, Read it for the Weird.

Okay I bought this book for the chapters on Beer and wine fermentation. While listening to the res of the book I found the topic fascinating. While there are some slightly odd choices in taste profiles I found myself intrigued by the topic and I will likely explore some of them a bit more. My only criticism is the claims which the author quotes from various people of the miraculous curative power of ferments, though to be fair, he then often says that they are rarely backed by any science. Good exploration for foodies.

It's really about fermentation

If you could sum up The Art of Fermentation in three words, what would they be?

You must really be into food fermentation to enjoy this book. Having said that, this is a wonderful and technical book on fermentation. Everything you want to know about it.

Good but not for everyone <br />

I picked out many good bits from this book but it is not something for everyone. I like details and alternative methods for fermentation so it was good for me.

Excellent book! Needs a pdf

Loved the content and information of the book. But I would rather have a physical copy. There are too many recipes to remember and while I would list

Fascinating

As a long time brewer (since 1994), I thought that I knew a lot about fermentation. I got this book thinking that it would help me stay interested on the road. I can't believe how much I learned. I'm going to buy a "hard copy" because I want to cross reference it frequently!

wealth of options

I am truly surprised by the overwhelming amount of fermented products and options. I am disappointed that reference material is not provided. great listen but without recipes and guidelines, just a lot of talk. unless you are good at taking notes. otherwise a super condensed fast paced explanation of fermentation in all its forms