I am extremely glad I purchased this book and rate it highly. But although it has been valuable to me, I recognize that it isn't for everyone. The authors have built a lab in conjunction with their restaurant. In that lab they ferment whatever suits their fancy in the hope they find something to wow their dining customers. The book documents their experimentation. If you are of a scientific mien, you will be interested and maybe encouraged to try it yourself, one of the goals of the book.