The book: Bar Tartine by Nicolaus Balla and Cortney Burns
The angle: Urban homesteading with a bit of a Scandinavian vibe, plus plenty of recipes to put your DIY goods on the table.
Recipes for right now: Hoshigaki (Dried Persimmons), Parsnip Powder, Kefir Cream, Pine Oil, Brussels Kraut, Black Garlic & Lentil Soup, Cauliflower Salad with Yogurt & Chickpeas, Rye Pound Cake with Pear Sherbet & Chestnuts
Who would enjoy this book? Anyone obsessed with preserving all the things.