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Publisher's Summary

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)

What members say

Average Customer Ratings

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Too drawn out...

Great start then started getting repetitive, then preachy. I am going to start fermenting, he sold me on that....

3 of 3 people found this review helpful

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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.

7 of 8 people found this review helpful

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At times more than I wanted to know

Where does The Art of Fermentation rank among all the audiobooks you’ve listened to so far?

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

What does Sean Crisden bring to the story that you wouldn’t experience if you just read the book?

He did a great job.

Any additional comments?

I like this book. It is interesting and I enjoyed hearing about the author's life and different cultures

2 of 2 people found this review helpful

  • Overall

Impressively informative...

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.

2 of 2 people found this review helpful

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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.

1 of 1 people found this review helpful

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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!

1 of 1 people found this review helpful

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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.

3 of 4 people found this review helpful

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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

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Probably better to get the print version

This would be a great reference material, but doesn't function well as a narrated audio book. Don't get me wrong, I loved the content. The layout is logical, by type of ferment. Since I'm not well-versed in types and methods of ferments I would have preferred being able to jump around to products that I am more familiar with, make some and branch out from there. there are a few recipes in the book, but they're all so simple that an audio format is adequate. though finding them will be a challenge. To be sure, this is a book that you want in your kitchen, but find a print copy.

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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.