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Wild Fermentation


Wild Fermentation:
The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz (Chelsea Green, 2003)

When “fermentation revivalist” Sandor Katz’s Wild Fermentationwas published in 2003, it was described as “the only comprehensive recipe book of fermented and live-culture cuisine” on the market. While no longer alone on the shelf, this book, with its easy-to-follow instructions, accessible style, engaging stories, and historical anecdotes, shows its staying power. It’s a must-have for anyone interested in home fermentation.

 

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Quinoa Revolution

Quinoa-RevolutionQuinoa Revolution: Over 150 Healthy, Great-Tasting Recipes Under 500 Calories
by Patricia Green and Carolyn Hemming
(Pintail, 2012).

Quinoa is a complete protein, gluten-free, mineral-rich, cholesterol-free, and rich in antioxidants. Following bestselling Quinoa 365: The Everyday Superfood, this new volume offers over 150 recipes, from breakfast to dessert, well-illustrated with extensive photographs. And as a bonus, all under 500 calories per serving! Recipes are straightforward and pretty foolproof to prepare.

 

 

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City Goats

City-GoatsCity Goats: the Goat Justice League’s Guide to Backyard Goat Keeping
by Jennie Palches Grant,  founder of the Goat Justice League.
(Skipstone, 2012)

A primer chock full of guidance, resources, photos, (and recipes) to tell you everything you need to know about keeping urban dairy goats.

 

 

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