The Art of Fermentation: New York Times Bestseller (Chelsea Green Publishing Co)

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!

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.

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.

What a great book. If you want the best book on fermentation then this is it!

Remarkable book on Fermentation, one of the top pick of the shelf.

A book that belongs in everyone's food library. It helps us understand exactly why a lot of the modern foods we eat are so bad for us... and what we can do individually to help reclaim a healthy diet. Two parts insight, three parts actionable advice. Buy it now.

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.

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, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods , to understand, appreciate, and use this book - it stands alone. If you already own Wild Fermentation, don't be put off by the duplication of some recipes in the Table of Contents. Yes, sauerkraut, kimchi, and pickles are in here, but every section is greatly expanded with much more information and many more references. (Ever thought of using a layer of cooking oil as an airlock? Neither had I, but I'm going to try it!) Speaking of references... the Resources, Glossary, and Works Cited chapters could keep you busy for a few years. And yes: you will use this book. As Michael Pollan states in the well-written foreword, this is not one of those cookbooks you buy for the nice pictures and keep on your coffee table. This is a project manual. Fermentation is something you have to experience to understand, and Katz give you absolutely everything you need to get started. The first 67 pages are devoted entirely to the beginner, focusing not on specific recipes but on answering the inevitable questions: "WHY would I want to ferment food? is it safe? what equipment and general expertise do I need?" Again from Pollan: "Katz writes about the transformative power of fermentation with such infectious enthusiasm that he makes you want to try things just to see what happens." This is so true. Even if you don't initially intend to, many of these 'recipes' are so simple and unintimidating (hard apple cider, mead, sauerkraut and its derivatives, sourdough) that it's hard to resist the urge to pick up a box of Mason jars and some fresh produce the next time you're at the grocery store. Many of us are experimenters at heart, and fermentation is the perfect mix of art and science to tap into this nature and inspire all kinds of crazy projects. Already the neighborhood King of Kraut? I guarantee that this book will still have something for you. Chapter 12 - "Fermenting Meat, Fish, and Eggs" isn't enough? Turn to Chapter 13, for a short but serious discussion of what it takes to turn a fermentation hobby into a small business. Notes about scaleup, HACCP plans, and licensing are cool to read about, though I have no plans to open a tempeh factory anytime soon. Or how about Chapter 14 - "Non-Food Applications of Fermentation"? Again, I don't live on a farm, but it is neat to read about compost, silage, and bioremediation. (Surprise: Katz doesn't buy into corn ethanol biofuels) While this is by no means a biology textbook, the scientific content is much improved over Wild Fermentation. Chapter 1 - "Fermentation as a Coevolutionary Force" is, in general, accurate and well-referenced. Katz is not a formally-trained scientist, but he does not shy away from technical details when they are helpful for understanding, and he shows respect for the scientific method and its results. See, for instance, his discussion of 'homofermentative' and 'heterofermentative' organisms in vegetable fermentation (pg 96), or of commercial starter cultures (pg 132). If you subsist on white bread and margarine and bleach your cutting boards after every use, fermentation may not be the hobby for you. The first time I skimmed some strangely-textured yeast off of a crock of fermenting beets, I have to admit I was a little skeptical what those beets would look like when I pulled them out (they were absolutely delicious). While some of my more imaginative fermentation adventures have yielded delicious results, a few have been downright terrible (yep, ate them anyway!). If you don't see any issue with carving a bit of mold off some cheese or a piece of fruit instead of throwing it out, then you probably have what it takes. Many (most?) of the poor reviews on Wild Fermentation are from people taking issue with Katz' lifestyle or philosophies. Many of his philosophical discussions in this book are backed up with hard science and references, so even those who found Wild Fermentation to be overbearing may find this new book to be more palatable. If you have some problem with the fact that Katz has HIV (he states this outright in the new book, and includes a sidebar about how fermented foods may be helpful but they are not a disease cure), do the rest of us a favor and keep it to yourself. I've been experimenting with fermentation for about a year, relying mostly on Wild Fermentation and a substantial collection of online resources. I've only had this book for a week, and I've already had tons of fun and learned a lot. When I'm finished with my read-through, this book will definitely be making its rounds among my friends. A great reference and a worthwhile investment - highly recommended.

Muy buen contenido