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Michael's Pick:

"A thoughtful, multidimensional exploration of the meaning of food that has changed the way I think about what I eat."

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Recently Released

Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods

by Sandor Katz

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"This is a very well written book, a pleasure to read, with excellent information and easy recipes for cultured and fermented foods. If you read it carefully, you will even find a recipe for a gentle social activism that will help you feel you can indeed do something to improve the state of the world."