Following a general introductory chapter on the effects of pressure on living systems and (macro)molecules, this compilation of research reviews is comprised of two halves. The first deals with the effects of high pressure on non-piezophilic micro-organisms, mainly those associated with food spoilage and poisoning, and the second with specialized deep-sea piezophiles. As often with such compilations, the depth and insight of individual contributions vary, and there are also overlaps between content, including some involving the editing authors, which could have been avoided. Generally, the chapters are authoritative and packed with detail that is aimed at the research scientist rather than the undergraduate, with good referencing mainly to 2005 or 2006. Overall, the book is well-produced, although the placement of three colour plates for chapters 2, 3 and 18 together between chapters 3 and 4 is somewhat bizarre. Given the importance of the deep oceans to global microbiology, this is a book that libraries should have, but I suspect few individuals will purchase considering the price.