Join the fermentation revolution
and feel the benefits
for your health.
A non-fiction long-seller on fermentation, microbiota and gut health, now in its 5th Spanish edition with Grupo Planeta. Widely praised by readers as a distinctive, evidence-based work that goes far beyond recipes. Foreign rights available worldwide, except: Spanish (Spain only), Catalan and English (Indian subcontinent only: India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan and Maldives).
Discover the world of
fermented foods and how they can
change your life.
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.
A growing platform for a
global fermentation wave.
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.
Seen across leading media & institutions
What leading voices in
fermentation and gut health are saying.
What readers actually
say about the book.
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.
A timely book for a global gut-health and
fermentation wave.
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.
This is not only a North American or European trend. In Latin America, digestive and gut health is already one of the main drivers of functional food and beverage purchases, while the regional kombucha market continues to grow, with Brazil expected to show the highest growth rate in the region.
That is precisely the space occupied by Entre Fermentos, and the reason readers describe it as "innovative and unique", "unlike anything published so far" and "a popular science book, not a recipe book."
International rights are represented by Montse Cortazar Literary Agency. English-language rights have been sold only for the Indian subcontinent, so the US, the UK, Canada, Australia and the rest of the English-speaking market remain open. Spanish-language rights have been sold only for Spain, so all of Latin America and every other market outside Spain remain open. Latin America is a particularly strong opportunity: a large, highly engaged readership, rapidly growing interest in gut health and fermentation, and very few books that bring together science, nutrition, microbiology and practical food education in one accessible volume.
Published. Translated. Ready.
Below: the published Spanish edition (Alienta, Grupo Planeta, 2023, now in its 5th edition) alongside a working English cover concept for prospective publishers.
This book is my life.
One day, by pure chance, I opened a traditional cookery book and my life changed course. I had been questioning everything I had been told about healthy eating, reading studies and books published in other countries, and there, in those pages, was a word almost no one around me knew: kombucha. You couldn’t even buy it in Spain. I got hold of an imported SCOBY, the living culture it is made with, and began sharing my day-to-day on social media. Today, fermented foods are not the engine of my life. They are my whole life.
When I was asked to write this book, I was given carte blanche. There were already many wonderful recipe books, and university science manuals read only by specialists. What was missing was the one anyone could open at home and finally understand what, until then, microbiologists had only told one another: science, tradition and gastronomy on the same pages, in language everyone could make use of. So I sat down and wrote it, almost the way I speak. Readers tell me that as they turn the pages, they can hear me. That is why it connects. That is why it gets through.
For more than a decade I have watched what happens to people when they enter the world of fermented foods, and that is what I wanted to put in these pages. They begin to understand what they eat and how it affects their nutrition and their health. They discover an incredible world of flavours by experimenting with new ingredients, and their cooking is transformed. They stop depending on whatever they’re told on social media, because now they can decide for themselves, safely, enjoying every mouthful. And they never let go: fermented foods stay in their lives for good.
The day I first showed the world what I had just created, at the launch in Alicante, the room filled up and so did the rooms next door. The bookshop, the largest in the city, told us it had not been that full in many years. People were standing. People standing to hear about fermentation, in the country where, years earlier, you couldn’t buy a bottle of kombucha. Seeing that small project, begun so long ago, reach thousands of people so directly was a dream come true.
I have always had a motto: to take fermented foods to every corner of the planet. Said like that it sounds huge, but it is my work every single day: through my free courses, through my science communication on social media and, above all, through this book, which is already in thousands of homes and every day reaches new ones, transforming lives through its pages.
My greatest dream now is for it to reach the homes of your country too.
Let's bring Entre Fermentos
to new readers.
For all translation and foreign-rights inquiries, please contact the literary agency below.
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