Incoming Resources
- Real food fermentation, preserving whole fresh food with live cultures in your home kitchen, Alex Lewin
- The art of fermentation, an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
- Brain maker, the power of gut microbes to heal and protect your brain--for life, by David Perlmutter, MD ; with Kristin Loberg
- New world sourdough, artisan techniques for creative homemade fermented breads : with recipes for birote, bagels, pan de coco, beignets, and more, Bryan Ford
- Preserving the Japanese way, traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura
- Brewing everything, how to make your own beer, cider, mead, sake, kombucha, and other fermented beverages, Dan Crissman
- WECK small-batch preserving, year-round recipes for canning, fermenting, pickling, and more, Stephanie Thurow
- Mastering fermentation, recipes for making and cooking with fermented foods, Mary Karlin, photography by Ed Anderson
- The drunken monkey, why we drink and abuse alcohol, Robert Dudley
- Wildcrafted fermentation, exploring, transforming, and preserving the wild flavors of your local terroir, Pascal Baudar
- Sandor Katz's fermentation journeys, recipes, techniques, and traditions from around the world, Sandor Ellix Katz
- Fermentation as metaphor, Sandor Ellix Katz