Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating

I have lots of books on gluten free cooking and fermentation but this is the one I go to again and again. After lots of failed attempts at gluten free sourdough. I finally managed to get a starter that works and made bread that looks like real wholemeal sourdough! Thanks to this book I have made sauerkraut and kefir cheese! If you only buy one book buy this one it's practical and clearly written and Shannon knows what she is talking about. A little gem!

I am a beginner and the book talks you through everything you need. I am very pleased with it.

Not long had the book, but very impressed with the couple of recipies I have tried so far.

Great book and arrived promptly. Thanks.

Very pleased