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SARAH OWENS is a cookbook author, baker, professional horticulturist, and instructor. She was awarded a James Beard Award for her first book, Sourdough, and released her second book, Toast and Jam, in 2017. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable agricultural practices to rebuild global grain sheds and believes stone milling can bring good bread back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an interest in fermentation and has helped establish a bakery in Tripoli, Lebanon, working with Syrian refugees, as well as an annual Fermentation Summit in Oaxaca, Mexico. Her own subscription-based business and workshop space is Ritual Fine Foods (formerly BK17 Bakery), where she teaches the alchemy and digestive benefits of natural leavening.
Simultaneously traditional and utterly modern, this book truly brings the riches of the old ways of the world into a whole new way of seeing, cooking, and eating for today. This book is wise, flexible, thorough, and encouraging. In short, Heirloom is a most impressive work. --Deborah Madison, author of Vegetable Literacy What a gorgeous book! Sarah Owens showcases the bounty of the seasons using a broad range of techniques, including but definitely not limited to fermentation. Her culinary imagination is dazzling, drawing upon varied traditions, and sure to inspire. --Sandor Ellix Katz, Author of Wild Fermentation and The Art of Fermentation
