The Art of Fermentation

This is the bible of fermentation.

Once again, being a Polish cook, I felt I knew a fair bit about fermentation, yet this book opened my eyes to so many different traditions and processes. This is the kind of book everyone needs in their kitchens because if you are at all interested in fermenting (and you should be because it’s one of the best things you can do for your health), then you will come back to it again and again.

For me, Sally Fallon, author of Nourishing Traditions, is the mother of the traditional foods movement, and Sandor Katz is the father of fermentation.

The first book I discovered from Sandor was Wild Fermentation. It was a modest paperback, but it was packed with information on how to make ferments! It was so popular among traditional foods cooks that Sandor released a second edition with expanded information. Still, we were hungry for more, so Sandor wrote The Art of Fermentation.

This book is a New York Times Bestseller and a James Beard Foundation award winner. Sandor covers every… show more.

Katz’s book may not be directly linked to cocktails in terms of providing recipes for drinks, but it has an encyclopedic level of information on how to extract ultimate flavours from ingredients through fermentation. This book has information for novices and practiced fermenters alike.

From sour tonic beverages and kombuchas to fermenting fruit and vegetables, this book will take your ingredient making skills to a level unmatched, even within the high-end cocktail bar world.