Nourish from within — second edition — paperback

The first edition was twenty recipes and thirty pages. This one is seventy-four.

Everything from the original library is still here — the cultures, the vegetable ferments, the living drinks, the sourdough pair and the everyday plates that put the jars to work. Around them is the rest of the fermenting world: the pickle jars of Türkiye and Iran, the chilli pastes of Tunisia and Louisiana, the perpetual sour brine of a Sichuan kitchen, the rice bran bed of a Japanese one, and the preserved lemons, soured bamboo and cracked olives that whole cuisines are built on.

Every ferment carries a timeline — what the jar should look and smell like on day one, day three, week two — because the question is never what it looks like at the end. It is whether what you are looking at on Tuesday is normal.

74 recipes · 126 pages · paperback, 189 × 246 mm · printed on good paper, made to be used in a kitchen

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