This list presents our selection of books to guide you in the field of fermentation. The books have different styles and we hope you find this review useful in finding the one(s) that will guide you through the revolution.
In three words: Uninhibited, Accessible, Canadian
If you want to discover fermentation, this book is perfect for you! You will learn how to make lactofermented vegetables, but also cheese, kombucha, kefir, mustard, tempeh, mead, and much more! This book is unique because of its uninhibited and humorous style. With "Fermentation Revolution," fermentation becomes accessible, easy, and fun! The magnificent photos make it a pleasant book to read and reread in order to find your next project. In addition, the two authors, David Côté and Sébastien Bureau, are two pillars of the Canadian culinary ecosystem. The recipes are accessible and range from very easy (sauerkraut) to really challenging (koji)!
For whom: those who need a little help to overcome their fear of inviting bacteria into their kitchen, those who don't know where to start.
A recipe that stands out: fruits fermented in beeswax.
In three words: Vegetables, versatility, discovery
Dedicated to the fermentation of vegetables, this book is a real favorite. The authors include hundreds of recipes based on their personal experiences in working with almost all types of vegetables. It includes the classic fermented vegetables (cabbage, carrots, beets, cucumbers), but the book also explores the fermentation of unusual vegetables: okra, cranberries, rhubarb, herbs, and more! "Fermented Vegetables" also provides many recipes that will make it easy to eat fermented vegetables from morning to night. The first chapters dissect lactofermentation, presenting the main techniques: salting, brining, Korean, and in the form of puree. If you can't resist a dish of kimchi or fermented carrots, this book is for you!
For whom: those who like to discover food in a new light, seasoned market gardeners, those who want to master all aspects of lactofermentation.
A recipe that stands out: Lactofermented herbs, sauerkraut with garlic flower.
In three words: Professional, Tripping, Experimental
Do you know the Noma restaurant? This restaurant near Copenhagen has been named the best restaurant in the world by Restaurant Magazine four times. Their secret? In each dish, they include a fermented product. Powered by a fermentation laboratory, Noma explores the world of flavors and micro-organisms, combining biology and gastronomy.
David Zilber, Director of Fermentation at Noma, has written a book that is as in-depth as it is accessible. This book goes further than most fermentation books. For example, he doesn't just explain how to ferment kombucha. He teaches the reader to create kombucha of verbena, maple syrup, and even coffee! Noma also covers koji fermentation, whether for miso or garum, sauces made from meat, fish, and even fermented insects. Professional cooking techniques are also available, whether it is vacuum lactofermentation, vinegar with aerator, or the construction of a temperature-controlled fermentation station! If you don't have access to a professional kitchen, simpler options for a home kitchen are also available. Each recipe is followed by tips on incorporating it into dishes and giving them a whole new dimension.
For whom: food enthusiasts and professionals in the food industry, as well as those who want to go further.
A recipe that stands out: balsamic vinegar of black garlic and coffee kombucha.
In three words: cultural, encyclopedia, authentic
"The Art of Fermentation" is a fascinating book. The author, Sandor Ellix Katz, is behind the revival of fermentation in the United States. A great experimenter, he has spent his life popularizing and sharing his passions all over the world. His book provides an overview of the different fermentation processes by talking about their origins, uses, and how to do it at home. The recipes are dotted with life stories, meetings, testimonies, and many tips to guide your fermentation. There are lots of tips, advice, and stories. This book demonstrates how fermentation is linked to the culture and way of life in different civilizations. For Katz, fermentation is more than a way of cooking: it is a way of life; a way of thinking. This is a very complete book and offers much more than just 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: fermented porridge around the world
Check out our collection of books to discover even more choices.