It’s been a lengthy fermentation process, but my second book, Cultured: How Ancient Foods Can Feed Our Microbiome is out today!
It started with an idea six years ago to write a book about yogurt (called Culture)–its fascinating history impact on our health. This germ soon aged into a larger look at fermented foods around the world and the latest science on how they impact our health. Along the way, I discovered the ancient wisdom buried in so many cuisines that have kept guts happy for generations. (I also discovered many buried delicacies, such as kiviak: birds fermented inside a seal skin.)
Thanks to the wonderful folks at Penguin Random House’s Avery imprint, particularly my editor, Marian Lizzi, the book has emerged ready for public consumption! I hope you enjoy–and discover some new facts and foods along the way.