 | Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon
Buy new: $16.50 / Used from: $14.90 A wonderful book that challenges both conventional and "healthy eating" wisdom about food. Focuses on fermented foods, as well as belled bone soups and essential fatty acids. Highly recommended.
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 | Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz
Buy new: $16.50 / Used from: $14.91 Even better recipes than Nourishing Traditions. Great book on wild fermentation.
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 | Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod Buhner
Buy new: $13.57 / Used from: $10.95 Ferment your herbs. A great book on making herbal beers and other ferments.
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 | Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Centre Terre Vivante
Buy new: $16.50 / Used from: $16.62 A French book on preserving food with fermentation and other well known methods.
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 | Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) (Natural Health Guide) by Klaus Kaufmann
Buy new: $9.56 / Used from: $7.89 How to make sauerkraut and to pickle vegetables. These traditional live foods will balance your gut bacteria.
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 | The Body Ecology Diet by Donna Gates
Buy new: $22.45 / Used from: $18.00 A very accessible book on balancing your inner ecology. Coconut kefir, yogurt, fermented vegetables and other live foods form the basis of her system.
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 | Traditional Foods Are Your Best Medicine: Improving Health and Longevity with Native Nutrition by Ronald F. Schmid
Buy new: $10.17 / Used from: $7.49 Based on the research of Weston Price, this book is excellent (although he demonizes saturated fat when it has value.) He speaks knowledgably about raw milk.
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 | Kombucha: Tea Mushroom : The Essential Guide by Christopher Hobbs
Buy used from: $0.57 Kombucha is a live vinegar based on a sweetened tea substrate, and the "mushroom" is really a mother of vinegar based upon many microorganism. Although its value is overstated by aficionados, it is valuable in a live food program. Hobbs has a sensible guide to the process and doesn't overstate its value.
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 | The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Products by Ron Schmid
Buy used from: $10.46 Raw milk is far healthier than pasteurized milk, and less vulnerable to contamination since the good bacteria in it can compete with anything untoward. It tests better too. Schmid gives good information on the subject.
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 | Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) by Tim Smith
Buy new: $14.95 / Used from: $10.75 Cheese, the kind you make, is one of the original live foods. In fact I use blue cheese for people with antibiotic-caused gut flora problems. Here is a guide to making your own cheeses.
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 | Making Cheese, Butter & Yogurt (Storey Country Wisdom Bulletin, a-283) by Ricki Carroll
Buy new: $3.95 / Used from: $2.60 A good basic how to guide by the Storey company. If the last book looks too exotic, try this one.
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 | Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions by Lucy Norris
Buy used from: $8.81 This book gives information on world wide pickled foods, with great recipes. Stick to the unpasteurized ones though for greater body health.
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 | Green for Life by Victoria Boutenko
Buy new: $10.17 / Used from: $10.01 I am not a raw food advocate- even primates like bush fire cooked food. We manufacture enzymes to break foods down and we extract more from cooked foods. But raw foods are also important. Boutenko gives good recipes and some good information on raw foods.
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 | Living in the Raw: Recipes for a Healthy Lifestyle by Rose Lee Calabro
Buy new: $13.57 / Used from: $6.46 Less overstated than Boutenko, this book focuses on garden fresh vegetables and other raw foods. Perhaps a bit too focused on raw desserts though.
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 | Lives of a Cell: Notes of a Biology Watcher by Lewis Thomas
Buy new: $11.20 / Used from: $1.95 This is not about live or fermented foods, but it underlies the reasons why we need them. Did you know a termite cannot digest wood without, not only its own gut bacteria but the bacteria that colonize them?
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