My interest in the culinary arts coupled with gardening and foraging according to seasonal changes has led me to write three books that chronicle these relationships: Sourdough, Toast and Jam, and recently published Heirloom. Beautifully illustrated with images of grains, vegetables, fruits, nuts, and even 'weeds', I believe recipes for baking, preserving, and fermenting are a sensory journey through the kitchen and a window into cultural understanding. 

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