books have different styles. We hope you find this honest review helpful in finding the person(s) to guide you!
You are reading: Best books on fermentation
“fermentation revolution”
in three words: uninhibited, approachable, Canadian
if you want to discover fermentation, this book is perfect for you! You will learn to make lactofermented vegetables, but also cheese, kombucha, kefir, mustard, tempeh, mead and much more.
This book is unique for its uninhibited and humorous style. the “fermentation revolution” makes fermentation accessible, easy and fun.
The wonderful images make it a nice book to read and reread to find your next project.
also, the two authors (and co-founders of this website!), david côté and sébastien bureau, are two pillars of the Canadian culinary ecosystem.
The recipes are accessible and range from super easy (sauerkraut) to really challenging (koji).
for whom: those who need a little help overcoming their fear of inviting bacteria into their kitchen, those who don’t know where to start. this is a wonderful fermentation book for beginners.
a recipe that stands out: fruits fermented in beeswax.
You are reading: Best books on fermentation
“fermented vegetables”
in three words: vegetables, versatility, discovery
Devoted to the fermentation of vegetables, this book is a true favorite among us.
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The authors include hundreds of recipes based on their personal experiences working with almost every type of vegetable.
includes the classic fermented vegetables (cabbage, carrots, beets, cucumbers), but also explores the fermentation of unusual vegetables: okra, cranberries, rhubarb, herbs and more.
“Fermented Vegetables” also offers many recipes that will make it easy to eat fermented vegetables from morning to night.
The first chapters analyze lactofermentation, presenting the main techniques: salting, brine, Korean and in the form of puree. If you can’t resist a bowl of kimchi or fermented carrots, this book is for you!
for whom: those who like to discover food in a new light, seasoned gardeners, those who want to master all aspects of lacto-fermentation.
a recipe that stands out: lactofermented herbs, sauerkraut with garlic.
You are reading: Best books on fermentation
“the standard guide to fermentation”
in three words: professional, amazing, experimental
do you know the noma restaurant? this restaurant located near copenhagen has been named the best restaurant in the world by restaurant magazine four times.
his secret? In each dish, they include a fermented item. powered by a fermentation laboratory, noma explores the world of flavors and microorganisms, combining biology and gastronomy.
david zilber, director of fermentation at noma, has written a book that is as insightful as it is accessible. this book goes further than most fermentation books.
for example, it not only explains how to ferment kombucha. teaches the reader how to create kombucha with verbena, maple syrup, and even coffee!
“the noma guide to fermentation” also covers the fermentation of koji, whether for miso or garum, as well as sauces made from fermented meat, fish, and even insects.
Professional cooking techniques are also featured, whether it’s fermenting in vacuum-sealed bags, making vinegar with an aerator, or building a temperature-controlled fermentation station.
If you don’t have access to a professional kitchen, simpler options for a home kitchen are also available.
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Each recipe is followed by tips on how to incorporate it into dishes and give them a whole new dimension.
for whom: food enthusiasts and professionals in the food industry, those who want to go further.
a recipe that stands out: balsamic vinegar made with black garlic and coffee kombucha.
You are reading: Best books on fermentation
“the art of fermentation”
in three words: cultural, encyclopedic, authentic
“the art of fermentation” is a fascinating book. The author, Sandor Ellix Katz, is behind the revival of fermentation in the United States.
great experimenter, he has spent his life popularizing and sharing his passions all over the world.
This book provides an overview of the different fermentation processes by discussing their origins, uses, and how to make them at home.
The recipes are sprinkled with life stories, encounters, testimonials and lots of advice to guide your fermentation. there are lots of hints, tips and stories.
This book demonstrates how fermentation is linked to culture and way of life in different civilizations.
for katz, fermentation is more than a way of cooking: it’s a way of life; a way of thinking.
This is a very complete book and offers much more than recipes.
for whom: those who are interested in the human side of fermentation and who want to know more about fermentation around the world.
a recipe that stands out: porridge fermented around the world.
You are reading: Best books on fermentation
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