The Art of Fermentation

  • by Sandor Ellix Katz
  • Narrated by Sean Crisden
  • 20 hrs and 16 mins
  • Unabridged Audiobook

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.


What the Critics Say

"Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic." (Library Journal)


See More Like This

Customer Reviews

Most Helpful

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 full review

- E. Atkinson

Too drawn out...

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

- Farrell

Book Details

  • Release Date: 04-29-2013
  • Publisher: Tantor Audio