The Art of Fermentation: New York Times Bestseller Hardcover – Illustrated, 17 Jun. 2013

Thus book really annoyed me at first when I wanted to make a ferment. But now thinking over it I see how much work has gone into it. If you want a fermenting recipe book don't buy this, but if you have an interest beyond making recipes in fermenting and you want to know the background and history of various ferments do buy it. The author is obviously obsessed with this topic and it shows! You might have ro read this ad a story book but I think this may pay off by giving a deeper understanding on how to go about fermenting and there are instructions too but alain, these are written nore as a story.

Devoured this book and thoroughly enjoyed it! My copy is a little battered and worn now because it’s seen many a mishap. I’ve yet to successfully ferment anything (my sourkraut wasn’t chopped finely enough and bubbles over turning my counter a lovely blue/purple colour!) but it’s so worth the read. I shall continue to persevere and one day I will make all the beautiful fermented foods and beverages! Long live the art of fermentation, long live a healthy gut microbiome!

What a great book. If you want the best book on fermentation then this is it!

A number of reviews say this book is hard going but don’t panic, it is not at all scientific. There isn’t a single chemical formula and no lengthy explanations of what the bacteria and yeasts are doing. Occasionally there are some long words (names of bacteria etc) but most of these are followed with a short explanation and Wikipedia fills the gaps.This is one of those books that are nice to handle and enjoyable to read. It presents a good anthology of ferments from around the world but it is not a recipe book. Quantities are often provided but they are a mix of gallons (probably US gallons), cups (probably 240 ml) and metric. It’s a pity that all measurements aren’t by weight but it doesn’t matter too much because the process is so simple and adaptable.

Remarkable book on Fermentation, one of the top pick of the shelf.

Very useful

Well written and full of useful tips, recipes and ideas. Interesting ideas about the philosophical side of cooking.

Ooooo. This is a treasure of a book. I read it for pleasure as well as for practical tips. It has introduced me to different fermentations, refined those I was already working on, and generally inspired me. He's down to earth, and his explanations are clear but detailed, so you're neither dumbed down to or bamboozled. Such a well written, researched and inspirational book.