• The Art of Fermentation

  • An In-Depth Exploration of Essential Concepts and Processes from Around the World
  • By: Sandor Ellix Katz
  • Narrated by: Sean Crisden
  • Length: 20 hrs and 16 mins
  • Unabridged
  • Release date: 04-29-13
  • Language: English
  • Publisher: Tantor Audio
  • 4.4 (183 ratings)

Regular price: $38.49

Free with 30-day trial
Membership details Membership details
  • A 30-day trial plus your first audiobook, free
  • 1 credit/month after trial – good for any book, any price
  • Easy exchanges – swap any book you don’t love
  • Keep your audiobooks, even if you cancel
  • After your trial, Audible is just $14.95/month
Select or Add a new payment method

Buy Now with 1 Credit

By confirming your purchase, you agree to Audible's Conditions of Use and Amazon's Privacy Notice. Taxes where applicable.

Buy Now for $38.49

Pay using card ending in
By confirming your purchase, you agree to Audible's Conditions of Use and Amazon's Privacy Notice. Taxes where applicable.

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
Show More Show Less

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)
Show More Show Less

Customer Reviews

Most Helpful

By Farrell on 01-18-17

Too drawn out...

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

Read More Hide me

3 of 3 people found this review helpful


By E. Atkinson on 08-11-15

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.

Read More Hide me

7 of 8 people found this review helpful

See all Reviews
© Copyright 1997 - 2017 Audible, Inc