Part science lab manual, part recipe book - what an interesting read! It’s fascinating to me that we can make our own tempeh, soy sauce and miso. Never occurred to me.

The recipes for the base fermented products are quite long and complicated, but even so, this book has opened up a whole new world of possibilities for me and my family, as we move into veganism. We may not always make our own soy sauce or miso, and what a huge variety there are, but I’m certainly going to give it a shot, simply because it seems you can make miso out of about a bazillion different base ingredients. Bit of an exaggeration, but you know...

The recipes at the end of the book, using the fermented products, are much simpler and very appetising indeed. In all, an absolute gem of a discovery. Recommended.

I received this today, and blew threw it -- which is a good thing. The photos are beautiful, as are the color palates and fonts. This includes some great educational sections, which are very helpful! Unfortunately, the recipes are a lot of work (actually these ingredients take work, and thus so do the recipes). For that reason, I won't be making any of them, but that does not stop me from enjoying this book a lot, Highly recommended for those interested in these ingredients and types of recipes. Just be prepared to put the time to make them, or just consume and enjoy the book for all the great info and images. Thanks very much for the fun of reading the advanced copy!