Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Fabulous Ferments 35% Off

Posted May 22 2013 8:00am

It’s time to join the growing movement and become a conscientious objectorif not outright draft resisterin the war on bacteria.

How? Simple. Ferment your own food.

As award-winning author Michael Pollan notes in his latest book Cookedwhich includes a lengthy section on fermentation that prominently features Chelsea Green author Sandor Ellix Katzfermented foods replenish the necessary bacteria our gut needs to keep us healthy; bacteria we’ve decimated with our modern cultural obsession with “cleanliness.” Along with eliminating this bacteria we need to survive and thrive, we’ve become disconnected with how to make our own, healthy, raw and cultured foods like bread, cheese, yogurt, or sauerkraut.

Eco-Food Sale: 35% off until June 5th

As judges from the James Beard Foundation Book Award  and the International Association of Culinary Professionals demonstrated this yearwhere Chelsea Green books on fermentation were honoredfermented foods, and how to make them, should be celebrated, not feared.

Whether your favorite ferment is sauerkraut , or cheese , or bread we have a book that will help you deepen your understanding of the process, make the most of your garden harvest, and replenish the helpful bacteria in your body.

Happy fermenting from the folks at Chelsea Green Publishing!

Art of Fermentation CoverRetail: $39.95Discount: $25.97

James Beard Foundation Book Award Winner

The International Association of Culinary Professionals Finalist

“For the first time in human history, it has become important to consciously replenish our microflora.” That’s Sandor Katz, who’s book The Art of Fermentation recently won a James Beard Foundation Book Award, being quoted in Michael Pollan’s latest book Cooked. Pollan touts Katz as the “Johnny Appleseed of Fermentation.”


Cheese and Culture Cover Retail: $17.95Discount: $11.67

The International Association of Culinary Professionals Finalist


Cheese and Culture is the book both cheese professionals and cheese geeks have been waiting for. [This book] is the most comprehensive cheese book ever written.”Gordon Edgar, cheese buyer, Rainbow Grocery Cooperative, San Francisco, and author of Cheesemonger 

Mastering Artisan CheesemakingCover Retail: $40.00Discount: $26.00

The International Association of Culinary Professionals Finalist

Mastering Artisan Cheesemaking by acclaimed cheesemaker Gianaclis Caldwell is the book every cheesemaker will want as their bible to take them from their first, simple cheeses to ultimately creating their own, unique masterpieces.


Discount codes do not combine with other offersour books already on sale for example. Free shipping for orders $100 or more is applied after the discount is applied.

Post a comment
Write a comment:

Related Searches