Unlock the Power of Fermentation with Sandor Ellix Katz's Book, The Art of Fermentation

Ava: Purchased for a relative who was pleased with the product and service.

United Kingdom on Oct 12, 2023

seawitch: Perfect condition and great book

Mexico on Sep 20, 2023

Teridacktal: Interesting read, will try lots of these recipes in the future.

Canada on Sep 01, 2023

Antonio G. Gomes: Sempre quis ter o livro, em português era proibitivo.
Unico detalhe que não sei identificar na compra é a "capa solta" do encadernação.

Brazil on Aug 18, 2023

Rizwan Khan: excellent book :: must have

India on Jul 09, 2023

L: This book is a great read. It makes a complicated subject matter accessible without dumbing it down, and makes a compelling case for the benefits of eating fermented food. It sparked in me a desire to experiment, and it’s easier than I ever realized. I’m fascinated by all the research about health benefits that I’d never expect—not just digestive health, but immunity, mental health, and other issues.

This book has changed my cooking and my diet as much as anything I’ve ever read, right up there with Michael Pollan’s “The Food Rules”.

United States on Jun 29, 2023

Brandon CurtisBrandon Curtis: 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....

United States on May 14, 2012

AnAmazonCustomer: 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...

United States on May 14, 2012