Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new

An enlightening and delicious road adventure/cookbook from the young woman the New York Times dubbed "the Johnny Appleseed of Pickling." Three years ago, food a

At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savor

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiment

Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicate