An In-Depth Exploration of Essential Concepts and Processes from around the World

Years ago I bought Wild Fermentation and I loved Sandor's accessible approach to fermentation. He really does take the fear out of fermentation. Even though I had been fermenting for well over two decades I was inspired to ferment a wider variety of foods. The Art of Fermentation has inspired me to continue experimenting in the kitchen. And as Sandor points out fermentation is closely tied to the grassroots food movement. I am certain that this book will inspire many others to not only ferment but, to also be part of a much wider food movement. Bravo Sandor, you have helped to create a revolution one cabbage a time!

M.I. Suárez
Author of El arte y el éxtasis de germinar

If you are interested in fermenting, this is the book to buy. It has so much information! It isn't a recipe book, but it will teach you about fermenting. Understanding what's going on is more important than being able to follow a recipe anyway.

Everyone should read this book. We have moved so far from the nutritious fermented foods that were the basis of our civilization for thousands of years, and trying to replace the natural probiotics with something from a pill does not cut it. Lot of information and gives a perspective we all need.

This book covers every thing you will ever want to know about fermented products throughout history and throughout the world. It is almost to inclusive and is certainly interesting. It could be more detailed in some of the recipes for more common fermentation that people may actually wish to try.

Fun reading. Written from experience about a wide ranging topic becoming more popular in our cuisine. since getting the book I did a batch of sparkling pear/apple cider, and another of Kombucha. Lots of bubbles (and a couple of broken bottles Katz warned me about).

This books is amazing and jam packed full of information on how to ferment just about anything. Where as his other book Wild Fermentation is much smaller because it mainly consists of recipes, Art of Fermentation also covers the process, how it works, and provides insight into the history and science of fermentation as well.

Best complete guide to fermentation. Sandor's book goes beyond this ancient culinary technique; he frames fermentation as a philosophy of life. When you look at it that way, fermentation makes a lot more sense. This isn't about individual recipes, but rather a compelling approach to eating and living sensibly.

This book not only gives in depth information on how to culture or safely and successfully use naturally occurring wild organisms to ferment vegetables and fruits, make beers and wines and other fermented beverages, make breads and much more, but provides lots of tips for dos and don'ts and what to do ifs this or that happens during your fermentation. This is less a recipe book (although there are certainly recipes given) and more like having Sandor Ellix Katz sitting in your kitchen guiding you! Love the world wide presentation of fermented foods from different cultures and the importance to us as people and our cultures as well as to promoting health.

Best book ever on fermentation of all kinds and from all over the world. It is informative and entertaining with lots and lots of recipes and, best of all, it inspires you to create your own recipes and combinations. The results are absolutely delicious and addicting..!!!!

This guy is nuts. He is an obsessive documenter of fermentation and it is greatly to your benefit to piggyback on his knowledge.
I read part of the book like a primer and treated the rest as reference. He has immense breadth and it is all pretty clear.

Read about this book in "Cooked". The book provides a huge amount of information and is very readable. If you're interested in cooking, this topic is rarely covered and provides a wealth of information from an excellent source.

Sandor is an unusual cat. His enthusiasm for taste and experimentation engages creativity and encouraged me to look at food in new ways. The excitement of watching a jar of vegetables percolate with mysterious process on the kitchen counter makes it fun to anticipate the tasting of whatever it is thats being created. Book teaches process more than recipes, you can find recipes on the interwebs anyway. Understanding the fundamentals encourages experimentation, recipes like fruit kimchi unlock possibilities for new flavors, textures, and interesting smells. Thanks Sandorkraut!

It is hard to find specific recipes in this book. I much prefer the Complete Idiot's Guide to Fermenting as a first book. This one is for someone already familiar with fermenting & wanting to learn more.

Read about this book in "Cooked". The book provides a huge amount of information and is very readable. If you're interested in cooking, this topic is rarely covered and provides a wealth of information from an excellent source.

Sandor is an unusual cat. His enthusiasm for taste and experimentation engages creativity and encouraged me to look at food in new ways. The excitement of watching a jar of vegetables percolate with mysterious process on the kitchen counter makes it fun to anticipate the tasting of whatever it is thats being created. Book teaches process more than recipes, you can find recipes on the interwebs anyway. Understanding the fundamentals encourages experimentation, recipes like fruit kimchi unlock possibilities for new flavors, textures, and interesting smells. Thanks Sandorkraut!

It is hard to find specific recipes in this book. I much prefer the Complete Idiot's Guide to Fermenting as a first book. This one is for someone already familiar with fermenting & wanting to learn more.

this is a great book with some really good insight into all aspects of fermentation. It really walks you thru the process, benefits and has some great recipes as well. I learned a lot from this book and will continue to use it as a reference for years to come.

Inspirational and motivating! As a chef, I try to continue my education and learn as much as I can about cooking, I can't put this book down! I have some mead and hard cider fermenting as we speak and I'm only a few chapters in! Kimchi is next!

This book is absolutely the best one out there for learning about fermenting foods. Sandor combines technique with history and makes me want to try everything his tells about. You can hear his passion and fascination in his writing, it's a joy to read.

this book is packed with information. it covers many cultures and styles of fermentation. it can be a little intimidating, but not overwhelming. I have tried several of the "recipes" and some were super cool...others I am still waiting for the results....instant gratification on simple things can inspire you to keep moving on to the more intense processes that are covered.

This is an encyclopedia of fermentation and probably the only book you'll need! We go right to our subject so we haven't read it from beginning to end. If you have an urge to ferment anything, this book is for you.

A fascinating read and study of how fermentation works. Fermentation has for centuries been the method of food preservation. This book is part science and part history, and part recipe. An excellent resource for understanding fermentation. Kimchi anyone?

Fantastic read, regardless of whether or not you ferment. If you're experienced at fermenting, this book has a lot for you to appreciate, from it's extraordinary widespread array of ideas and recipes to suggestions and bridges to even more resources. And if you're a first timer, you couldn't ask for a more detailed, passionate and geeky tome. Bravo Mr. Katz.

Think about fermentation.
If food has a practical nutritional aspect and a pleasure aspect then fermentation must be the mystical aspect. Do I really hear these critters speaking to me from the kitchen?!
So, you grow this “crop” on your sink, in a mason jar, feed it, taste it, perfect it then enter it into your body via the mouth or rectum where it then lovingly colonizes your most inner being, very inner being! Can you think of anything more important than proper gut health?
These micro-organisms control our thoughts and health like no other friend we have, and science is just beginning to understand the depth of knowledge these doors open, with the enormous and profound health benefits of a proper and timely enteric gut bugs/biomass~~~>the other sense organ we call mind.
This author writes in “The Art of Fermentation” as if standing next to you in your kitchen, leaving no doubt he speaks a truthful well-being thru his written words. This book needs to be read many times, used as references and easily worth 3 times the money.
In my long journey to recover health, Kefir, Sauerkraut and my other homemade fermented edible babies have been my best medicines and to these unseen friendly animals goes my highest credit for recovery, fully.
Thanks for a lifesaving book Sir, and a hug for ya~~> Mr. Sandor Katz

Even if I never ferment (deliberately) a thing, this book has been worth every penny in its comprehensive and fascinating history, science, and practices of fermentation. Definitely a must-have cook's reference work.

The Art of Fermentation is a great overview of fermented food products from all over the world. I read Wild Fermentation first and really enjoyed that, too, but the Art of Fermentation gave me key concepts of fermentation so I am better able to experiment with many different kinds of fermentation. Sandor Ellix Katz is a STAR!

For someone who knew very little about fermentation, this book has been a great blend of the science as well as the art of fermentation. The explanations are terrific and he talks about each subject thoroughly and with obvious love of the subject. I haven't made anything yet, but I feel very confident that when the time comes I'll be prepared.