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
"Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic." (Library Journal)
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.
I liked it - I bought the hard copy first and realized I would never read it all. The audio book was very interesting and I am going to make a few things that I would never have tried to make if I had not listened to the book
He did a great job.
I like this book. It is interesting and I enjoyed hearing about the author's life and different cultures
The book starts out a bit complicated sounding, but if you hang in there & keep listening, the language simplifies a bit to reveal an impressive amount of information, which becomes more clear the farther along you get.
I think it worth the investment, especially when considering the amount of work that must have gone into the writing & research of it all.
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.
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!
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.
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