Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead
Available September 19th, 2017.
Through her winning stories, illustrations, photographs, and fifty recipes, Fermentation on Wheels tracks the two-year. twenty-thousand mile journey that made Tara into a known apostle of outrageously delicious, creative, healthy, and sustainable fermented flavors–from sourdough to sauerkraut to wild berry wines. A practical and delectable cookbook, Fermentation on Wheels is also an inspiring celebration of how food traditions (and starter cultures) can bring people together, pollinate their minds, and change their lives for the better.
“Tara is a force, crusading through time and geographical space she proselytizes the evolving human relationship with fermented foods. Fermentation on Wheels is a living breathing work of art devoted to teaching others about food, sustainability, and community.” – Meaghan & Shane Carpenter, HEX Ferments, Baltimore, MD,
“The Johnny Appleseed of Pickling.” – New York Times
“Tara’s dedication to teaching the craft of food fermentation is wonderful, and what inspired me even more is her infectious ‘do-what-you-love’ spirit. What a happier world it would be if more people followed their bliss like Tara.” – Austin Durant, Founder, Fermenters Club, San Diego, CA,