I've browsed through the book a little more. I think its meant to be for people who are interested in making tinctures but want them carbonated. That and it has a couple melomel and herb mead ideas.
I did find more recipes that use some malt. But still, very few are getting more than 2/3 of their sugar from malt.
Flipping through the appendix, the basic attitude of the book is that +300 years ago, people didn't rigidly control their fermentations and neither should the the brewers that are using the book.
My attitude is if I don't rigidly control the fermentation, I'll never be sure of what I'm getting as the end product. That and anything with a concentration of more than 4oz. of refined sugar per gallon is going to taste cidery.
I've decided to keep the book. I'm buying a couple more 6.5 gallon carboys at the end of the month and I'm going to dedicate one to making meads. I'm keeping the book for metheglin ideas, but thats it.
Yooper Chick, I also just picked up Extreme Brewing. I haven't had a chance to look it over yet. Radical Brewing will probably be in my next order.
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter