Abstract
<jats:title>Abstract</jats:title> <jats:p>This book gives a comprehensive account of all the major fermented foods and drinks, delivered with humor and authority. It embraces beer, bread, cheese, fish, meat, vegetables, vinegar, wine, cider, spirits, sake, tea, coffee, cocoa, chocolate, and much more. The book explains in lay terms what fermentation actually is and why it has been at the heart of civilization for many thousands of years. The author puts a personal spin on the work, with many anecdotes to give the book a human touch. The overlaps but also the differences between the various fermented foods are illustrated, for example, the reasons why beer can very much be termed liquid bread. There is extensive coverage of the diversity of products within each food or drink type, from the many different beers to the range of breads, liqueurs, vinegars, and the rest.</jats:p>