“Combines the worlds of ethical meat production with innovative ingredients and techniques . . . a must-own for amateur and professional butchers alike.”—

Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodimen

“Combines the worlds of ethical meat production with innovative ingredients and techniques . . . a must-own for amateur and professional butchers alike.”—

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferme

"This book is remarkable."—David Zilber, co-author of The Noma Guide to Fermentation James Beard Foundation Book Award Finalist for Reference and Scholarship