by Kirsten K. Shockey and Christopher Shockey, 440 pages, 8x9, softcover. Since it was first published in 2014, this book has become a trusted reference for fermenting just about anything from the garden. Pickles, herb pastes, chutneys, krauts—your food shall never be bland again. The book covers vessels and equipment; fundamentals and advanced techniques; and best methods for fermenting 72 different vegetables, fruits and herbs. This excellent expanded edition features 65 additional recipes, 4 new techniques (including how to maintain a Japanese pickling bed), and a dozen inspiring new profiles of “Fermentistas” around the world. Treat your tastebuds and your microbiome! -Elisabeth Benjamin
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