Rockridge Press imprint, it's 154 pages and available in paperback and ebook format.
The book follows a logical progression: what yeast is, what it does (and doesn't), how to handle yeast optimally and control as many variables as possible to ensure the best outcomes, beer specific info and recipes, bread specific info and recipes, and my absolute favorite chapter - experimenting with yeasts. Honestly the experiments from the last chapter are well worth the price of admission - the author has an engaging and layman accessible way of making the potentially complex chemistry processes fun and understandable. The illustrations throughout are simple, but clear and easy to follow.
It's worth noting that the ebook format
has a handy interactive table of
contents as well as interactive links and references throughout. I've
really become enamored of ebooks with interactive formats lately. The book also includes a nice (interactive) links and resources list, a bibliography, glossary, and short author bio.
This would make a superlative resource book for the home baker or brewer as well as homesteaders, wildcrafters, and the like. It would also be a really cool support text for a science unit in a classroom or library activity setting. There is a super nifty and relevant experiment for catching and isolating strains of wild/feral yeast which is both cool and useful.
Five stars. This is an amazing book and will become a reference for homesteaders, brewers, bakers, and crafters.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.