Wild Fermentationwill defi… A self-described "fermentation fetishist", Katz has taught hundreds of food workshops around the United States, and his book Wild Fermentation (2003) has been called a classic, "the bible for people embarking on DIY projects like sourdough or sauerkraut", and "especially notorious for getting people excited about fermenting food". I am sure that many new fermentators have these questions too. It is certainly not for someone who has little time and wants to quickly know what to do. The author helps us understand the silent war we are inadvertently drawn –a war conducted by food corporation giants and MNCs that lure and condition us into eating unhealthy foods. The Art of Fermentation mostly contains fun anecdotes about the author’s experiments with fermenting produce, grains, beers and wines. For example, if your batch of ferment develops an ugly beard of mold on the surface, he simply encourages you to remove the fuzzy layer and enjoy the ferment beneath! For example, conventional bread making requires the use of a commercial, highly specialized yeast, while wild-fermented bread relies on naturally occurring … But if you are like me, a bit traditional, then you would also like to keep on hand some reference manuals and books about fermentation. If so, you need this book. Published June 24, 2019 By Gigi Mitts Leave a Comment. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. Today, many great books are available on this topic. It gives recipes and walks you through the steps more than The Art of Fermentation. This is great book for the person seriously interested in learning the art of fermentation. In fact; they could be the answer to battle modern lifestyle diseases that are rampant today. Your friends will want to get their hands on this book and it is surely going to make rounds in your circles. I truly believe that fermentation is the key to longevity and good health and the author scientifically proves that this is how humans ought to live and eat. I don't think so at all. Not that you won't be able to start a bunch of projects using this book, but there are no recipes that list exact amounts. I receive a small commission at no cost to you when you make a purchase using my link. When I started, I needed help from time to time on burning questions pertaining to the processes. Sandor Katz is an expert in fermentation, which is the chemical breakdown of a food using bacteria, yeasts, or other microorganisms. “The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. That's what I needed to know. I would recommend two books to read before starting to make fermented foods: Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Ellis Katz. Having a fermentation ‘troubleshooting manual’ is just like having your mother or grandmother’s handwritten recipe diary to refer to from time to time. "The Art of Fermentation" is heavy on the lore and light on recipes. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. This book, originally published in 2003, along with hisThe Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes From Around the World by Sandor Ellix Katz Self-described "fermentation revivalist" Sandor Katz inspired countless thousands to rediscover the ancient art of fermentation with his best-selling book Wild Fermentation In The Art of Ferme However, it still could be a bit vague there as well. It gives recipes and walks you through the steps more than The Art of Fermentation. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. And wild fermentation can be done under the same controlled environment, with wild microbes in place of the classic yeasts. Your email address will not be published. Having clarified that; The Art of Fermentation is a book for every veteran and novice fermentation lover who takes this art and science seriously. And this simplicity is what makes this book so alluring: you learn to drop all inhibitions and fears when it comes to fermenting. Thank you! These writers are certainly not experts in the field (to be fair, there weren’t many fermentation experts when the book was written). It spans more than 500 pages filled with brilliant tips, research facts and reading resources that are sure to dazzle and spellbind every reader. So what if you have tried sauerkraut, apple cider, mead, and sourdough already? It is a book that provides tons of scientific details and history about the art of fermenting food. how fresh should vegs be for fermentation? Like me, I am sure, many will be encouraged to take on new projects they haven’t dared to before. Just the book’s Glossary and Resource section will keep readers busy for years. Required fields are marked *, Hey, Gigi here. The reason why you will feel encouraged to try different recipes and test untested waters is because of the fact that the author empowers you and makes you fearless. If you make a purchase after clicking a link, we may receive a commission. Sandor Katz has traveled across the globe studying different fermented foods across cultures. There are many areas where the author falls short and he honestly admits so. Why not move on to fish, beans, eggs, and other foods you never thought to ferment? For the fermentation enthusiast, I think both books are helpful. For example, if you want to learn how to make wine, you won’t find the exact recipe-just an entertaining story of how people in Italy make. In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, bring His two books—“Wild Fermentation” and “The Revolution Will Not Be Microwaved”—have become manifestos and how-to manuals for a generation of underground food activists, and he’s at work on a third, definitive volume. Sequential Fermentation. Hi! Fermentation, by either wild or industrial yeasts, has become synonymous with the battle between all that is natural, and the convenience and consistency of man-made machination. Wild Fermentation is definitely what you should read first if you are serious about fermenting. A fermentation nerd passionate about healthy food and great diet. He not only tells you how to get each recipe right; he even tells you what to do what to do when things go wrong. ‎Show Wild World: A Wild Fermentation Festival, Ep The Art and Science of Fermentation - Jan 9, 2020 Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. It depends on what you're looking for. Katz has authored two books— Wild Fermentation and The Art of Fermentation —and the latter received a James Beard award. fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. Wild Fermentation is the book for the novice fermentor. Many citations in the book are based on emails people have written to the author. When newbies begin their fermentation journey, it’s easy to feel a bit lost. If you are looking for recipes, check out other fermentation books like Fermented Vegetables or Ferment for Good. If there’s anyone more fermentation … MyFermentedFoods.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Wild fermentation was actually my first real introduction to the world of fermented food and drinks. But one that always comes instantly to mind is from one of my favorite fermentation author’s Sandor Ellix Katz. Fermentation was a magical event that the Greeks called alchemy, the art of transformation. I am talking about Katz’s The Art of Fermentation; a book that can be considered as the ‘fermentation Bible’ – the granddaddy of all fermentation guides. Thus, greater body, depth of character, and color. Once you've made a few things and want to know more, the Art of Fermentation will really come into it's own! It depends on what you're looking for. Wild fermentation is a lost art in our generation and the truth is that it is an inexpensive and accessible way for just about anyone to eat healthy. (That is why I say that every serious veteran and newbie fermentator should keep this ‘Bible of fermentation’ on hand). I’m Gigi. He started with the Wild Fermentationwhich became a huge hit with people looking for scientific ways to ferment. Even still, I begin to feel a bit excited about fermenting anything and everything, about lining my pantry with jars of fermented foods, sharing them with friends, and maybe starting a fermentation swap. When I want to try something new, I look it up in The Art of Fermentation to get some background and an overview, then I look up a recipe in Wild Fermentation. The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. 945 people found this helpful Here at MyFermentedFoods.com I blog about my journey and share my knowledge with you. ‘Was I doing things right?’ ‘What if the batch gets spoilt?’ ‘What if I am doing something wrong?’ ‘Is there something I can do to enhance the process?’ and so on…. Sandor Katz has literally started a ‘fermentation revolution’ with his books. The Art of Fermentation: New York Times Bestseller, How to Second Ferment and Flavor Milk Kefir, How to Make Vegan Yogurt [Non Dairy Yogurt Recipe], Brine Calculator – Brine Salt to Water Ratio, 498 Pages - 05/14/2012 (Publication Date) - Chelsea Green Publishing (Publisher), This isn’t your everyday recipe book for step by step, no-nonsense recipes. Gigi Mitts First sourdough bread. Sandor himself will be popping into the forum over the next few days answering questions and joining in discussions. Katz ends up encouraging every reader to invest in mason jars, Crockpot and other tools needed for state of the art fermenting. There are up to two copies of his book The Art of Fermentation and Wild Fermentation up for grabs. Katz said his goal in "Art" was to help readers understand the process of fermentation so that they could just riff on their own and not need recipes. "The Art of Fermentation" is heavy on the lore and light on recipes. Wild vs. bought yeast. Fermentation can help change that. Book two: The Art of Fermentation by Sandor Ellix Katz. It is no wonder that a book from had to become a bestseller. I developed an interest in fermented foods a couple of years ago when I recalled that my mum used to make it when I was a kid. Does this scenario sound familiar? A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented food. This was going to be tougher than I thought: It’s a much bigger book than the other, and it immediately seemed a bit daunting. The reason why I say this is: The Art of Fermentation is not your everyday recipe book. I believe that our wellbeing and beauty starts in our gut and that each of us has a responsibility to get informed, take action, and look after their body. As Sally Fallon Morell, author of Nourishing Traditions®, puts it: ‘Sandor Katz has labored mightily to deliver this magnum opus to people who ar… I have fallen deep down the rabbit hole into the world of fermentation. Once I rediscovered the world of fermenting, I started reading about and making the food myself. The term " wild fermentation " refers to the reliance on naturally occurring bacteria and yeast to ferment food. Okay, so before we discuss what makes this book so great, a bit of a disclaimer: Wild Fermentation is what you should read first, if you are new to fermenting. Your email address will not be published. This is the book for you if you are looking for scientific and detailed information about the benefits and methods of fermentation. Then beer, followed by kombucha. 7 posts • Page 1 of 1. Here are some areas where The Art of Fermentation falls short: Go for the The Art of Fermentation only after reading Wild Fermentation. I use Wild Fermentation regularly for its straightforward recipes, and the Art of Fermentation is more in-depth but less recipe driven. Disclosure: This post may contain affiliate links. Fermented foods, Mr. Katz believes, are our link to microscopic life and no one knows this better than him. Sep 8, 2015 - We compare Sandor Katz's Wild Fermentation & The Art of Fermentation discussing content, ease of use & beginner's perspectives. "Wild Fermentation" has both fermentation lore and traditional recipes. Once you've made a few things and want to know more, the Art of Fermentation will really come into it's own! Today, thanks to the Internet, we can get information easily and quickly when it comes to recipes. They are as follows: The fact that wild yeast takes longer to kick in, allows more skin contact time on grapes. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. I’m here to spread that message, bring back the benefits of ancient nutrition to modern life, and show you all the latest cool ways to ferment and preserve food at home. Here is a man who believes that the art and science of fermentation forms the very basis of  the human culture. So here’s a brief review of The Art of Fermentation: Sandor Katz has literally started a ‘fermentation revolution’ with his books. His thirst and passion for this topic has taken him across Europe, the Far East and to cultures where fermentation is revered as a way of life. I think I'll get Wild Fermentation to start with. by gunpowder on Sun Dec 05, 2010 1:17 am gunpowder on Sun Dec 05, 2010 1:17 am See my review of Wild Fermentation by Katz. Like many fermentators, I love experimenting and thanks to Katz’s book The Art of Fermentation , I feel empowered to do so without fear. For example, one area is. It is clear that the author feels passionately about the topic and he really makes us question our beliefs and modern eating habits, cooking methods and the consumerism we are subjected to through advertising and marketing gimmicks.