The Art of Fermentation: New York Times Bestseller

A number of reviews say this book is hard going but don’t panic, it is not at all scientific. There isn’t a single chemical formula and no lengthy explanations of what the bacteria and yeasts are doing. Occasionally there are some long words (names of bacteria etc) but most of these are followed with a short explanation and Wikipedia fills the gaps. This is one of those books that are nice to handle and enjoyable to read. It presents a good anthology of ferments from around the world but it is not a recipe book. Quantities are often provided but they are a mix of gallons (probably US gallons), cups (probably 240 ml) and metric. It’s a pity that all measurements aren’t by weight but it doesn’t matter too much because the process is so simple and adaptable.

I bought this book some time ago. I've read it through several times and now mostly use it as a reference book. There are essentially two ways you can read this book; as a (very good) recipe book, or a political/economic monograph. I've looked at it from both angles; As a recipe book it's awesome. It obviously doesn't cover every recipe for a ferment out there, but it does include enough to keep most people happy for a very very long time. As a recipe book I recommend it wholeheartedly. However, were it really shines is in it's message. Woven throughout the pages is a strong anti-establishment vibe. Screw the big food producers. Sod the health and safety laws. Do-it-yourself is what this book is all about. It's that kind of anti-establishment, essentially libertarian thinking that makes this book so very cool. I cannot recommend this book enough.

Thus book really annoyed me at first when I wanted to make a ferment. But now thinking over it I see how much work has gone into it. If you want a fermenting recipe book don't buy this, but if you have an interest beyond making recipes in fermenting and you want to know the background and history of various ferments do buy it. The author is obviously obsessed with this topic and it shows! You might have ro read this ad a story book but I think this may pay off by giving a deeper understanding on how to go about fermenting and there are instructions too but alain, these are written nore as a story.

Devoured this book and thoroughly enjoyed it! My copy is a little battered and worn now because it’s seen many a mishap. I’ve yet to successfully ferment anything (my sourkraut wasn’t chopped finely enough and bubbles over turning my counter a lovely blue/purple colour!) but it’s so worth the read. I shall continue to persevere and one day I will make all the beautiful fermented foods and beverages! Long live the art of fermentation, long live a healthy gut microbiome!

Ooooo. This is a treasure of a book. I read it for pleasure as well as for practical tips. It has introduced me to different fermentations, refined those I was already working on, and generally inspired me. He's down to earth, and his explanations are clear but detailed, so you're neither dumbed down to or bamboozled. Such a well written, researched and inspirational book.

This is an unusual book. It is full of good information plus a lot of the authors life. When the title includes "An in-depth.." they mean it. This book is a wonderful textbook for the serious researcher but for the casual baker, like myself, it was a little too much.

Hands down the best book on fermentation I’ve ever found. This book is seriously comprehensive and doesn’t just cover the anticipated recipes you would expect. It goes into the history of fermentation and the science behind it. It’s a beautifully written and illustrated book which makes it a really glorious gift to give. I couldn’t put the book down and refer back to often.

Wow - buy this book! your kitchen will become an emporium of bubling fermentation and you r eating habits will become demanding of more delisiouse food pickles bread milk fermentations and your body will truly thank you for it all. I make loads of stuff from this book and it has enhanced my already good cooking skills. Some of the tastes that are produced will have you wanting to dive deeper into natural fermentation - try the Kefier - try the cider try it all! Brilliant and thanks for all it contains

Very good book, read it from cover to cover!

Pretty sure the information inside the book are very good but the quality of the book itself it's pretty poor. Just open it and it's already coming apart

More a book on personal experiences than a step by step guide/explanation of fermentation proces. Could be better.

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!

Muy buen contenido