Amanda Brocket is a passionate advocate of eating raw--fresh natural food that has not been heated over 44°C (or 111°F). After a five-year health battle, she

From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from

Covering every aspect raw foods, which promote vitality and healing, a renowned chef, assuming only an average kitchen, presents a vast array of satisfying reci

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new