Two books from a quiet patch of Sussex — one that travels, one that stays in the jar.
80 Dishes Around the World
Eighty dishes, four seasons, one table. The year moves geographically — winter by the hearths of Europe, spring through the Middle East and Africa, summer across Asia, autumn through the Americas and Caribbean.
Every recipe carries the story of its place, the one technique that makes it work, and a ferment or pickle to put beside it.
Seventy-four gut-friendly recipes and home ferments
The first edition was twenty recipes. This one is seventy-four — the cultures, vegetable ferments, living drinks and sourdough of the original, and around them the pickle jars, chilli pastes and preserves of the wider fermenting world.
Every ferment carries a timeline, because the question is never what it looks like at the end. It is whether what you are looking at on Tuesday is normal.
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