Incoming Resources
- Mastering fermentation, recipes for making and cooking with fermented foods, Mary Karlin ; photography by Ed Anderson
- The art of fermentation, an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
- Wild fermentation, the flavor, nutrition, and craft of live-culture foods, Sandor Ellix Katz
- The Noma guide to fermentation, foundations of flavor, René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler
- Fermented vegetables, creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickes, chutneys, relishes & pastes, Kirsten K. Shockey & Christopher Shockey