Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published.
A zesty mixture of spicy ground mustard seed, spices and honey. This sweet and spicy blend is ground to a creamy smooth texture. Our Sweet and Spicy Mustard is great on sandwiches, pretzels and sausages.
“A stunning look at the natural abundance of the mountain states—with clear guidance on identification, gathering techniques, and uses.” —Jennifer McGruther, author of The Nourished Kitchen
Cured Meat, Smoked Fish & Pickled Eggs - Recipes & Techniques for Preserving Protein-Packed Foods
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Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, & other proteins economically and at home.
