It's a cookbook, so I didn't read the whole thing word-for-word. Katz starts off with a general introduction to fermentation in our culture, then gives really basic recipes that can easily be built upon. I've made mead and sauerkraut (and beets from before I got this book out). Fermenting vegetables is super-easy and I want to do it more to preserve foods at their peak. I got this book out of the library and will definitely be buying it.