Incoming Resources
- The art of fermentation, an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
- Fermented, a four-season approach to paleo probiotic foods, Jill Ciciarelli ; [photography by Bill Staley ; foreword by Diane Sanfilippo]
- The big book of cidermaking, expert techniques for fermenting and flavoring your favorite hard cider, Christopher Shockey and Kirsten K. Shockey ; photography by Carmen Troesser
- Wildcrafted fermentation, exploring, transforming, and preserving the wild flavors of your local terroir, Pascal Baudar
- Batch, over 200 recipes, tips & techniques for a well preserved kitchen, Joel MacCharles & Dana Harrison ; photographs by Reena Newman & Margaret Mulligan
- The perfect loaf, the craft and science of sourdough breads, sweets, and more, Maurizio Leo ; photographs by Aubrie Pick
- New world sourdough, artisan techniques for creative homemade fermented breads : with recipes for birote, bagels, pan de coco, beignets, and more, Bryan Ford, founder of ArtisanBryan.com