Hi Everyone I give the Art of fermentation 9 out of 10 acorns. My wife and I are food people/geeks. Prior to purchasing this book, we were making traditional Kefir and the odd batch of yogurt. I've always loved full/half sour pickles (kosher style) and naturally ferment sauerkraut and for years wondering about the complexities of making these with old world knowledge and mystery. I read the Art of fermentation cover to cover minus all the parts on alcohol (not really our thing) and found the depth and breadth of information tremendous. Any question that you have on fermentation can be found in this book. From the art and science of fermenting to simple guidelines and trouble shooting, this is a book that will be able to fill your fermenting needs. This book fits with permaculture so well, and is a good lesson just as in permaculture there is no exact recipe just some parameters to guide you. Back to the pickles, they could not be any easier to make: salt, water, garlic, and observation. That is all it takes. We would pick cucumbers from our garden and make gallon after gallon. YUM YUM YUM PICKLES!!! I work with pickle aficionados and been told they are the best they have had. You can literally ferment anything that your garden/farm provides. This year alone we made 5 gallons of fermented hot sauce,10 gallons of various sauerkrauts, fermented radishes, carrots, squash, onions, greens, cauliflower, green cherry tomatoes, corn... the list goes on. This book also encouraged us to make yogurt with a mesophilc culture, so no incubation just milk with a little yogurt on the counter next day its all yogurt. Less work, more YUMS. Half our fridge right now is fermented food. It is January and we're still eating from our garden (we are zone 6). This book will give you the confidence and a place to start fermenting. I never got around to reviewing this book on amazon and felt guilty but would much rather share this review here. As permaculture people, we all have lots of surplus in the garden and fermentation is a great way to explore more depths of flavour, while preserving the harvest.