Author Mary Karlin delves into an ancient way of cooking with Mastering Fermentation (2013 Ten Speed Press). Fermentation is one of the oldest forms of food preservation and dates back to prehistoric times, but it’s becoming newly trendy. Mary says fermented foods taste better, and deliver more health benefits than processed or even pasteurized foods because they’re probiotic; alive with beneficial organisms that contribute to digestive health. With some preparation, this book gives detailed instructions on how to ferment items from tea (kombucha) to dairy, nuts, fruits and even honey. Try a healthy Sprouted Chickpea Hummus or experiment with the hearty Bran-Fermented Vegetables recipe.