For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food and Katz provides readers with delicious recipes-—some familiar, others exotic—-that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses.

The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate.

Katz, a leading expert on the history of these foods, has written a revolutionary and informative culinary guide he calls "a cultural manifesto." He has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world.

Lots of great recipes and practical advice for making fermented foods work in your kitchen.
Any mentions to his orientation and living situation are made in passing and do not make much difference to the book. If he had thanked his wife and kids instead, nobody would have noticed.

I received this book as a Christmas present, and plowed through it in a day. I like the format of the book, and that the author shares with us more of his life and other interests. I've been thoroughly inspired to make fermented food for my health, culture, and history.

I love this book so much. It's well written, with clear, concise, unintimidating instructions for so many kinds of ferments. The start of each chapter is a bit of history and commentary, and it's as much fun to read the non-recipe parts as it is to look at the recipes and make plans to incorporate fermented foods in your diet.
For me, the most inspiring instructions were for the ginger ale, the sourdough starter, and the vinegar. I love the idea of making my own vinegars from scratch for on salads, and I love baking bread, the idea of doing it with my own wild yeast starter is really exciting.
I love his introduction chapters, and his philosophy about fermenting. I've recommended this book both to people I know who are really interested in politics and sociology and people who are interested in cooking. It's fun to read, I can't think of any other "cook book" I've sat and read cover to cover for fun.

Tons of info and easy to follow instructions. We have had amazing results with what we've tried. Highly recommend.

This is an essential book for anyone interested in the manifold uses of fermentation in their food. Cheese is just the start. There's a lot of healthful information, but there's also just an awful lot of good-tasting food in this book and I hope he follows it up with a sequel SOON! Katz's writing style and historical understanding of fermentation and his devotion to teaching the methods are admirable. I highly recommend this book for any foodie, locavore, or home cook looking to try something new.