A non-fiction long-seller on fermentation, microbiota and gut health, now in its 4th Spanish edition with Grupo Planeta. Widely praised by readers as a distinctive, evidence-based work that goes far beyond recipes. Foreign rights now available worldwide except Spanish (Spain) and Catalan.
We might not realise it, but most of us consume fermented food every day: bread, beer, vinegar, yoghurt, you name it. These foods have been with us for hundreds, even thousands of years. In fact, for a long time fermentation was one of the few ways we had to preserve our food. In recent years, however, a number of less familiar fermented products have exploded in popularity thanks to their health benefits, especially for our gut microbiome.
Embark on a journey through the fascinating world of fermentation, a journey that will open up whole new perspectives on our history, culture and traditions. Get ready to learn everything there is to know about the role of fermentation in gastronomy, microbiology and health, and become an expert on kombucha, kimchi, garum, miso and tempeh. Learn about different types of fermentation, what sets fermented and probiotic food apart, and how to prepare fermented foods safely and simply at home, as part of a healthy diet.
In this book you will learn how to make fermented food and drink yourself, but if you don't have the time – or you'd rather not – you will also find an exhaustive guide to help you tell the difference between traditional fermented products and their ultra-processed imitators on the supermarket shelves.
Since the original Spanish publication of Entre Fermentos, both the author's platform and the global interest in fermentation, gut health and living foods have grown dramatically. What was once a specialised topic is now becoming a mainstream conversation — yet in most markets there are almost no books that connect fermentation with nutrition, microbiology, supermarket choices and everyday health in a clear, accessible way.
Coming up with something original these days, when it feels as though everything has already been written, is genuinely difficult. As someone who has read widely on this subject, I can say the author has more than achieved it.
One of the first books on fermentation I read was Sandor Katz's Wild Fermentation, many years ago. That was followed by the same author's 'bible', The Art of Fermentation, along with his two more recent books. At the same time, I built up a good collection of books by both Spanish authors (Zorokain, Ruiz) and international ones (Shish and Umansky, Redzepi and Zilver, Shockey, Baudar, Skinner…), and each one stands out for different reasons.
What I liked about Maeztu's book is that it is not only very different from what has been published so far — it is an accessible non-fiction book, like others from the same publishing line such as those by Arponen and Valenzuela, rather than just another recipe book — but it also covers aspects that, up to now, I have not come across in any other book anywhere, whether Spanish or international: how to shop in the supermarket, everything to do with nutrition, the microbiota, and up-to-date scientific studies. Something like this was needed to stand out among so many recipe books.
I want to make it clear that I loved this book. In fact, it surprised me in a good way because it was not what I was expecting.
I have spent years in the world of cooking and I am very interested in health. I own several books on fermentation: the Noma one, Sandor Katz's, and another by a Spanish woman. This one is nothing like them. It needs to be said that Maeztu's book is not a recipe book — there are loads of fermentation recipe books out there, and this is a popular science book.
I think it is a UNIQUE book. The amount of historical, scientific and nutritional information is tremendous, and the fact that it is backed by scientific studies is especially welcome in a field that can often veer into pseudoscience. It covers probiotics, scientific consensuses, and even microorganisms I did not know were involved in fermentation, such as viruses and archaea. In the final part, it explains how to BUY THEM in the supermarket, which is hugely helpful.
Fermentation, gut health and functional beverages are no longer niche interests. They are part of a global shift in the way readers think about food, health, flavour and everyday wellbeing.
Entre Fermentos arrives at exactly this moment: when readers are actively looking for clear, science-based guidance — and when many markets still lack a book that explains fermented foods without becoming either a simple recipe collection or an academic textbook.
Below: the published Spanish edition (Alienta, Grupo Planeta, 2023 — now in its 4th printing) alongside a working English cover concept for prospective publishers.
For all translation and foreign-rights inquiries, please contact the literary agency below.
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