Fermentation: A Natural History
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Sandor Ellix Katz wrote this book for someone who's curious about one example of fermentation, maybe the role of yeast in leavening bread dough, without necessarily knowing that fermentation is the same basic process at work in cheesemaking, sausage curing, and the production of wine, kimchi, and soy sauce..
The subtitle undersells what's actually here. This isn't a history text; it's an argument for how pervasive fermentation is across human food traditions, made by someone with the standing to make it. Katz has spent decades as one of the country's foremost authorities on the subject, and his knowledge comes from persistent, hands-on curiosity and experimentation. His enthusiasm is real, but it doesn't come at the expense of clarity.
This small book (7" x 4.8", 132 pages) isn't written to teach someone how to ferment anything. It's written to make you want to.
Hardcover. Black-and-white photographs. Line drawings.
Published on August 25, 2026
