Top positive review
Not at all scientific
on 16 September 2017
A number of reviews say this book is hard going but don’t panic, it is not at all scientific. There isn’t a single chemical formula and no lengthy explanations of what the bacteria and yeasts are doing. Occasionally there are some long words (names of bacteria etc) but most of these are followed with a short explanation and Wikipedia fills the gaps.
This is one of those books that are nice to handle and enjoyable to read. It presents a good anthology of ferments from around the world but it is not a recipe book. Quantities are often provided but they are a mix of gallons (probably US gallons), cups (probably 240 ml) and metric. It’s a pity that all measurements aren’t by weight but it doesn’t matter too much because the process is so simple and adaptable.