"This is a fascinating book, one that gives readers a thorough overview of the world's rich array of fermented foods. It covers well-loved and well-known ferments, yet it also does justice to ferments that have been long overlooked. In doing so, it promises to inspire fermentation enthusiasts around the world to add to their repertoire of fermented foods."--Christine Baumgarthuber, author of Fermented Foods: The History and Science of a Microbiological Wonder and host of The Austerity Kitchen culinary history blog "Microbes matter! Ken Albala, culinary historian and fearless hands-on cook, unleashes the bubble and fizz in the definitive guide to all things fermented. Brilliant!"--Elisabeth Luard, author of European Peasant Cookery "A comprehensive overview of fermentation practices across the globe. Gathering a tremendous amount of information in a single volume, it acknowledges the importance of fermentation to both human health and cultural practice."--Darra Goldstein, author of Beyond the North Wind: Russia in Recipes and Lore "Ken Albala uses his culinary expertise to take readers on a global tour of fermentation, and the result is an accessible, fun, and in-depth book that's impossible to put down. Whether you're new to the subject, a seasoned fermenter, or someone looking to learn about a certain food or a specific place, you will find treasures that surprise and delight.

This book will deepen everyone's relationship with the magic of microbes."--Dr. Julia Skinner, author of Our Fermented Lives and Essential Food Preserving "This book is vast in its scope, a very impressive compilation. I learned about foods I had never heard of in decades of fermentation explorations. Fermentation is practiced in so many distinctive permutations that no work could possibly be comprehensive. However, this book surveys global fermentation traditions more broadly than any other reference I have encountered."--Sandor Ellix Katz, fermentation revivalist and author of The Art of Fermentation.