Bests & Worsts Reviews from Amazon

There have been several excellent reviews that list the strengths of The Art of Fermentation. I can only add one thing - the author does an excellent job of citing his sources. I really appreciate that he does so - it allows me to go back and check for new, updated research and expand my reading. I particularly appreciate this in his section on fermentation and health. He adamantly does not claim fermented foods area a panacea and is skeptical of some of the touted benefits of various foods (kombucha as a cure for diabetes, for example). He argues, quite successfully, that fermented foods have their place in a well balanced, healthy, diet and provides the studies, traditions, and first-hand knowledge that demonstrates why. For those who are wondering which book would be the better choice, this book is not just an expanded version of Wild Fermentation. It's a different take on the subject that goes in depth in the process and concepts behind fermentation. Many different types of fermentation using different bases - grains, vegetables, fruit, etc - are explored. Be aware that this is not a cookbook or an introductory text, however. Traditional recipes are scarce. If you are looking for "add X tablespoon of salt to Y amount of cabbage" you will be disappointed. If you want to know about different fermentation methods used around the world so you can branch out in your own culinary experiments, this is the book for you. If you're an absolute novice, Wild Fermentation is probably the better starting place. It gives recipes and walks you through the steps more than The Art of Fermentation. Once you've made a few things and want to know more, the Art of Fermentation will really come into it's own!