A beautiful fermenting book featuring a wide range of projects, from an authority who is well-known in Australia, New Zealand, and Japan. This book features a curated selection of 125 drinks, breads, and cakes, batters, pickles, spreads, snacks etc., organized by method: activate leaven, incubate, infuse, steep. The photography is simultaneously natural and beautiful, and a selection of sidebars and essays for the armchair reader round out the book. Because the author approaches fermenting as a 'process, not an exact science' and she's been teaching for decades, there's a can-do quality to this material, and a yumminess to the recipes that is distinctive from the serious, masculine material in the market. Fermentation guru Sandor Katz writes the forward, signaling Davis' status in this world.