---
product_id: 47935012
title: "The Art of Fermentation: New York Times Bestseller"
price: "13047 kr"
currency: ISK
in_stock: true
reviews_count: 13
url: https://www.desertcart.is/products/47935012-the-art-of-fermentation-new-york-times-bestseller
store_origin: IS
region: Iceland
---

# The Art of Fermentation: New York Times Bestseller

**Price:** 13047 kr
**Availability:** ✅ In Stock

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- **What is this?** The Art of Fermentation: New York Times Bestseller
- **How much does it cost?** 13047 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
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## Description

The Art of Fermentation: New York Times Bestseller : Sandor Ellix Katz: desertcart.co.uk: Books

Review: Not at all scientific - A number of reviews say this book is hard going but don’t panic, it is not at all scientific. There isn’t a single chemical formula and no lengthy explanations of what the bacteria and yeasts are doing. Occasionally there are some long words (names of bacteria etc) but most of these are followed with a short explanation and Wikipedia fills the gaps. This is one of those books that are nice to handle and enjoyable to read. It presents a good anthology of ferments from around the world but it is not a recipe book. Quantities are often provided but they are a mix of gallons (probably US gallons), cups (probably 240 ml) and metric. It’s a pity that all measurements aren’t by weight but it doesn’t matter too much because the process is so simple and adaptable.
Review: A worthy read. - I bought this book some time ago. I've read it through several times and now mostly use it as a reference book. There are essentially two ways you can read this book; as a (very good) recipe book, or a political/economic monograph. I've looked at it from both angles; As a recipe book it's awesome. It obviously doesn't cover every recipe for a ferment out there, but it does include enough to keep most people happy for a very very long time. As a recipe book I recommend it wholeheartedly. However, were it really shines is in it's message. Woven throughout the pages is a strong anti-establishment vibe. Screw the big food producers. Sod the health and safety laws. Do-it-yourself is what this book is all about. It's that kind of anti-establishment, essentially libertarian thinking that makes this book so very cool. I cannot recommend this book enough.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 22,364 in Books ( See Top 100 in Books ) 4 in Industrial Chemistry & Manufacturing Technologies 13 in Food Science (Books) 28 in Preserving Food |
| Customer reviews | 4.8 4.8 out of 5 stars (3,012) |
| Dimensions  | 18.36 x 4.06 x 24.13 cm |
| Edition  | First Edition |
| ISBN-10  | 160358286X |
| ISBN-13  | 978-1603582865 |
| Item weight  | 1.32 kg |
| Language  | English |
| Print length  | 528 pages |
| Publication date  | 17 Jun. 2013 |
| Publisher  | Chelsea Green Publishing Co |

## Images

![The Art of Fermentation: New York Times Bestseller - Image 1](https://m.media-amazon.com/images/I/81ZdzAFGqcL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Not at all scientific
*by A***R on 16 September 2017*

A number of reviews say this book is hard going but don’t panic, it is not at all scientific. There isn’t a single chemical formula and no lengthy explanations of what the bacteria and yeasts are doing. Occasionally there are some long words (names of bacteria etc) but most of these are followed with a short explanation and Wikipedia fills the gaps. This is one of those books that are nice to handle and enjoyable to read. It presents a good anthology of ferments from around the world but it is not a recipe book. Quantities are often provided but they are a mix of gallons (probably US gallons), cups (probably 240 ml) and metric. It’s a pity that all measurements aren’t by weight but it doesn’t matter too much because the process is so simple and adaptable.

### ⭐⭐⭐⭐⭐ A worthy read.
*by P***N on 9 January 2015*

I bought this book some time ago. I've read it through several times and now mostly use it as a reference book. There are essentially two ways you can read this book; as a (very good) recipe book, or a political/economic monograph. I've looked at it from both angles; As a recipe book it's awesome. It obviously doesn't cover every recipe for a ferment out there, but it does include enough to keep most people happy for a very very long time. As a recipe book I recommend it wholeheartedly. However, were it really shines is in it's message. Woven throughout the pages is a strong anti-establishment vibe. Screw the big food producers. Sod the health and safety laws. Do-it-yourself is what this book is all about. It's that kind of anti-establishment, essentially libertarian thinking that makes this book so very cool. I cannot recommend this book enough.

### ⭐⭐⭐⭐⭐ An unusual book
*by D***R on 9 April 2025*

Thus book really annoyed me at first when I wanted to make a ferment. But now thinking over it I see how much work has gone into it. If you want a fermenting recipe book don't buy this, but if you have an interest beyond making recipes in fermenting and you want to know the background and history of various ferments do buy it. The author is obviously obsessed with this topic and it shows! You might have ro read this ad a story book but I think this may pay off by giving a deeper understanding on how to go about fermenting and there are instructions too but alain, these are written nore as a story.

## Frequently Bought Together

- The Art of Fermentation: New York Times Bestseller
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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-01-26*