Gut and Psychology Syndrome by Natasha Campbell-McBride, MD (Medinform Publishing, 2010)
A pioneer of probiotics, Natasha Campbell-McBride makes a compelling argument for the link between poor digestive health and many ailments of the mind and body. Attributing learning disabilities in children, from autism and ADHD to dyslexia and depression, to a lack of beneficial bacteria, Campbell-McBride presents groundbreaking research and recommendations for how to improve both physical and mental health for children and people of any age.
Nourishing Traditions by Sally Fallon (New Trends Publishing, 2003)
Hugely influential and at times slightly controversial, Nourishing Traditions is a cornerstone for many modern nutritionists. This was the book that hooked us both on fermentation and has since become a big part of our food philosophy. We continue to return to it for its wealth of information, stories, and traditional recipes.
Mastering Fermentation by Mary Karlin (Ten Speed Press, 2013)
Featuring more than seventy recipes, Mastering Fermentation includes everything from making simple mustards and vinegars to fermenting meat and curing fish. With a detailed glossary and a resource list, this visually stunning book is a great reference for anyone interested in fermentation.
Wild Fermentation by Sandor Ellix Katz (Chelsea Green Publishing, 2003)
This is one of the earliest books published on fermentation. It will be an inspiration to the novice fermenter and remains a fine book on how to ferment many foods.
The Art of Fermentation by Sandor Ellix Katz (Chelsea Green Publishing, 2012)
Often referred to as the bible of fermentation, The Art of Fermentation presents a deep and thoroughly researched look at the concepts and processes of food preservation. For both the novice and the professional, this book is a profound work for understanding and practicing fermentation.
Making Sauerkraut and Pickled Vegetables at Home by Klaus Kaufmann and Annelies Schöneck (Books Alive, 1997)
We love this book and often give it out when we teach classes at Firefly Kitchens. It’s concise yet thorough, and is packed with fermentation facts, recipes, and descriptions of many of the health benefits of fermented foods.
Digestive Wellness by Elizabeth Lipski (McGraw-Hill, 2011)
This is a great resource for anyone suffering from digestive discomfort or wanting to eat fermented foods on their journey to better health. Lipski goes into great detail about many common conditions and discusses what you can do to take your health into your own hands.
The World Healthiest Foods by George Mateljan (George Mateljan Foundation, 2007)
This book features nutrient content, best preparation methods, and simple, tasty recipes for hundreds of veggies, fruits, and grains. If you’re interested in what nutrients your foods contain and how to best prepare them to preserve those benefits, this is the book for you.
Full Moon Feast by Jessica Prentice (Chelsea Green Publishing, 2006)
Prentice is one of the owners of Three Stone Hearth, where we both apprenticed, and where the idea for Firefly Kitchens was first hatched. Exploring food culturally and seasonally, she takes a traditional approach to meal preparation, insisting we reconnect with our food system. This book is a great reminder to appreciate food in its simplest and purest form, and has some wonderful and approachable recipes.
Fermented Foods for Health by Deirdre Rawlings, PhD, ND (Fair Winds Press, 2013)
In this wonderful little book, Rawlings goes into some depth about the science behind fermentation and the effects of bacteria on the digestive and immune systems, offers detailed advice about how fermented foods can strengthen immunity and prevent illness, and provides recipes.