Gardening and Environmental Books

Fermentation: Home and Abroad

Istanbul_Pickled_shopDestination: Books has brought in two books in preparation for the upcoming pop-up book stall season, which begins weather permitting on Saturday, March 26th at the Freedom Farmers Market at the Carter Center in Atlanta.

Sara Bir’s The Fruit Forager’s Companion is a guide to the local fruit that is available in your neighborhood and how you can preserve it through fermentation, freezing or turning into tasty desserts. The book has an informal you-can-do-this tone without being arrested for trespassing or giving yourself a gut ache for failing to recognize what exactly you are picking. The Companion includes harvesting and storage tips on standard fruits like apples, concord grapes and blueberries, but also includes the lesser-known prickly pear and the pawpaw. (Another proud addition to the Destination: Books paw-paw book inventory, which is second to none.) Interspersed with recipes are sidebar stories with Bir’s personal accounts that keep the book light and entertaining. It is gorgeously printed with lots of pictures of irresistible fruit.

The food writer Sandor Katz’s name is synonymous fermentation —Wild Fermentation, The Art of Fermentation, — and with his latest book Fermentation Journeys: Recipes, Techniques, & Traditions from Around the World (in ~60 recipes) he has now earned the moniker as being the Anthony Bourdain of Fermentation. Palm wine in Myanmar, mezcal in Oaxaca, fermented vegetables in China, chicha in South America and cheese making in Australia are just a few of the places, stories and recipes that Katz shares in this food travelogue.

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