That’s right! This year I was THAT person who asked for exactly what they wanted for Christmas. And boy, I’m glad I did, because now we have five amazing books to review, yay!
I spent many an hour researching, reading reviews and perusing google previews, to find the tops recommendations…eventually settling on five books that caused me to bubble up in excitement!
This is officially the year of fermentation. So for the next few months we’re going to delve deep into the most popular fermentation cookbooks out there. You’ll read about some amazing authors and what they’re doing in this diverse cultured world, learn some history and biochemistry, and collect a heap of amazing recipes.
In addition to my five favourite books listed below (and happily sitting on my bookshelf), we’ll uncover 5+ additional texts (no peaking, they’re a surprise) that will bring a little effervescence to your kitchen. By the end of this year you’ll know exactly which books best suit you and your fermentation dreams.
I’m so excited, let’s just hurry up and begin!
Five Books We’ll be Reviewing this Year
1. The Art of Fermentation by Sandor Katz
Dubbed the Bible of fermentation, this encyclopaedic resource is every fermentology guru’s top recommendation. Self-described as a fermentation revivalist and fetishist, Sandor Katz is considered one of the top authorities on all things cultured. He even wrote to Forwards for the next two books on this list.
The Art of Fermentation is a huge book (498 pages to be exact) filled with all the fermentations you can dream of (from beer and brines to milk, meat and mould), with a little history and science thrown in. There’s even a chapter on non-food applications (including art, medicine, energy and even human bodies—yikes!).
2. The Art of Natural Cheese Making by David Asher
This was the book I was the most excited to receive…it takes my milk kefir obsession to a whole new level! In fact, it’s the secret key to natural, raw, homegrown cheesemaking.
Davids book highlights his culinary, as well as political, passion to reclaim cheese from the industrialised and regulated cheese industry…calling himself a guerilla cheesemaker and educator.
The Art of Natural Cheese Making is filled with beautiful mouldy photography that will make any turophile’s mouth water, chapters on basic principles (milk, culture, rennet, salt & tools) and sixteen chapters covering 30+ cheesy recipes (from easy paneer and feta to more challenging white-rind, washed-ring and alpine cheeses).
3. Koji Alchemy by Rich Shih & Jeremy Umansky
It’s likely you’ve never heard about Koji, but have eaten it unknowingly. It’s a fluffy white fungus that flourishes on steamed rice and is used to make miso, soy sauce, sake and so much more! It’s said to have an intoxicating sweet aroma like a delicious fruit salad.
Koji Alchemy beautifully demystifies the complex science and simple application of koji, while pushing culinary boundaries. If you want to learn everything there is to know about koji from the masters…then this is the book for you!
4. Ferment for Good by Sharon Flynn
Lovingly written as if to a close friend, Sharon shares her personal stories alongside an abundance of delicious fermented recipes and photography. Teaching how to make, as well as use, ancient yet popular ferments to empower your gut.
Ferment for Good focuses on accessible ‘bench top’ fermentations that can easily be incorporated into your diet. Sharons personal adventures give life and context to her love for sharing fermentation with you.
5. Japanese Pickled Vegetables by Machiko Tateno
Fermented foods are an integral part of Japanese cuisine, not only for their characteristic flavours, but also their unique beauty. The Japanese have mastered the art of the ‘quick pickle’ and fast fermentation, allowing easy incorporation into everyday meals.
Japanese Pickled Vegetables is an amazing resource for those wanting to bring an asian twist to their fermentations. There are 129 traditional recipes with easy step-by-step instructions, accompanied by mouth-watering photographs. You’ll discover a many delightful tsukemono, in addition to lesser known fermentations such as nukazuke and sake lees.
Microbial Recommendations
Crazy Koji Adventures (plus how to ferment oysters in your car)
The 4 Easiest Ways to Get into Fermentation
Reviewing Your Expectations
Ever excitedly bought a book, cracked it open, and then been slightly disappointed because it wasn’t what you excepted? Not detailed enough? Or so detailed it was overwhelming? Missing the beautiful photos you images therein? Or had a photo of something that creeped you out a little (which can be expect in books about mould and bacteria)?
Well that’s why I’m writing 10+ fermentation cookbook reviews in 2023…to help you identify (1) how each book is different, (2) what expectations you should have, (3) and which book will best suit you and your needs.
For Example:
The Art of Fermentation has lot of scientific and historic information, but very few step-by-step recipes.
The Art of Natural Cheese Making focuses on kefir cultured cheeses, has many photos of mouldy cheese and one of David will his arm in a container of milk.
Koji Alchemy has A LOT of information which can be overwhelming for the new fermenter.
Ferment for Good incorporates a lot of storytelling and is written in a casual friendly tone.
Japanese Pickles Vegetables is mainly step-by-step recipes and focus on traditional quick ferments as apposed to long fermented products.
Now that you can see how each book is vastly different, not only in topic, but also format and writing style…ask yourself:
Question: What expectations do you have of fermentation cookbooks?