Sandor Ellix Katz

This is the book referenced by so many in the fermentation world as "The" book to begin with. I'm not sure about that; at least, for practical, clear, no-nonsense recipes, I prefer a different book. However, if you are tantalized by the thought of fermentation, but haven't quite got over the fear of microbes and need to be convinced, this is a terrific book for you. It is not just a book on fermentation, but the heart and soul of the author as he is feeling his way forward after a diagnosis show more of AIDS. It is a healing book, heartfelt, warm and gentle, somewhat like the process of fermentation itself.

What this book does best is to make the fermentation process accessible to everyone. It keeps it simple. Many types of fermentation processes are covered, such as; vegetables, dairy, grains, breads and brews. About the only thing not covered is aging/fermenting meat.

I had never wanted to attempt my own sourdough until I read this. It inspired me, and now I find that bread making is simple. He releases you from addiction to recipes and encourages experimentation. Use up those bits and pieces leftover from the week in a loaf of bread! Or make a brew from fruit that is on the edge of goodness. I love the ideas for getting the most bang from my food bucks by not wasting anything. Good for my budget, my health and the world at large. This will definitely be a go-to book on my cooking shelves. show less

4.5, but dinged for a ridiculous anti-science statement near the end.

This book is full to the brim of great information about fermentation - both theoretical and practical - and recipes. If you are at all interested in home cooking, indigenous or traditional cooking or even just the history and geography of food and cooking, you'll find this book interesting.

The hippiness of it might turn some off, but, while I found it a little distracting it didn't detract significantly from the book.

The show more statement that really irked me was near the end as was something to the effect that scientifically gained knowledge of the microscopic world had drained it of wonder. Variations of this have been flogged by many people. This is a demonstrably false and ridiculous statement - doubly since since the author draws on this same scientific knowledge throughout the book. Plenty of people find wonder in exactly these same scientific details about how life at all scales functions.

If knowledge robs something of its wonder, Mr. Katz, it does so for you and not in general. And that's an indication of your inability to choose to see the wonder from a different angle and in a different light, not the fault of science or scientists. show less

This book is an excellent resource, and I will likely purchase a copy when I'm ready to start fermenting. The author does a great job of explaining the process of fermentation, providing a brief (and interesting) history, and then explaining the recipes. Most of them are quite simple and just require time and patience. A few require spores and the author provides resources on where those can be purchased.

My favorite part of this book is the author's critique of modern food production and how show more it ties into global transnational capitalism and economic imperialism. I wasn't expecting to read about that, but it really is an important aspect of our current food system, and an important one that I think everybody should know about. This political and economic explanation does a great job of laying out why it's important to make one's own food, and learning how to ferment is a large part of breaking out of "the system."

I'm very excited to try to ferment, and I'm glad to see that there are plenty of (seemingly) easy things like ginger beer or kimchi to try to get my feet wet before trying more time-intensive things like making my own tempeh or wine. show less

I like the focus on the cultural and social underpinnings of different fermented foods and preparations. One of the things that I have learned and loved about this approach to food preparation is that fermenters are generally glad to share knowledge, starters, and of course the finished products. That ethos very much runs throughout the interactions recounted in this book. And the result is that there is some interesting travel writing in addition to the expected culinary content.

Overall, show more this is more of a book of essays, reflections, and travel writing but those interested in recipes will find some sprinkled throughout. The big take away is that you will learn about these methods of preparation by talking to people who use them. Learn about where their recipes come from and you will be enriched in the process. show less