Bests & Worsts Reviews from Amazon

My copy of this book was bound poorly (the covers didn't sit flat), so I sent it back. But I couldn't bring myself to ask for a replacement. I would never make more than one or two things from this book, and neither will you. If you want an introduction to fermentation, Sandor Katz's books are just fine. This book is clearly for foodies, not for cooks -- the amount of special equipment you'd need and ingredients you'd have to mail order is absurd. Basic fermentation is not that hard, the web has plenty of info on recipes and techniques -- your experiments are extremely unlikely to poison you, and you'll come away with a lot more knowledge than you will from this foodie-bait.