Positives The book is widely praised as an incredibly comprehensive and encyclopedic resource on fermentation. Reviewers laud its vast amount of detailed information, covering a diverse range of fermentables and global traditions. Many found it to be an inspiring and engrossing read, with some even reading it cover-to-cover like a novel, appreciating the author's passion and unique perspective. The book is celebrated for fostering a deeper, almost spiritual connection to food and its origins, moving beyond mere instruction to empower readers to experiment and explore the "art" of fermentation. Its global scope, including insights into various non-Western traditions and the author's personal stories, is frequently highlighted as a significant strength.
Negatives However, several reviewers note that the book is not suitable for beginners, often lacking clear, step-by-step recipes and specific ingredient quantities. Some found the detailed information to be excessive or disorganized, with practical instructions buried within layers of historical and theoretical discussion. Criticisms also include the author's philosophical or political views, which some readers found intrusive, buzzword-laden, or even pseudoscientific. Concerns were raised about the scientific rigor of certain health-related discussions and the inclusion of seemingly gratuitous or off-putting anecdotes. Additionally, a few reviewers pointed out a perceived lack of in-depth research in certain cultural areas where the author lacked first-hand knowledge, or questioned the credibility of some cited sources.
Conclusion Despite these criticisms, the overall consensus is that "The Art of Fermentation" is an invaluable and exhaustive reference work. It is highly recommended for experienced fermenters, enthusiasts looking to deepen their understanding, or those interested in the broader cultural, historical, and ecological aspects of fermentation. The book excels at providing a conceptual framework and inspiration rather than a simple recipe guide. Beginners are advised to start with the author's earlier work, "Wild Fermentation," before delving into this more advanced and philosophical exploration of the subject. It is a book for those who want to understand the "why" and "how" of fermentation on a deeper level, embracing experimentation and developing their own intuitive approach to the craft.
