Stephen Lee cofounded Stash Tea, then Tazo, then went looking for the next thing in a jar. He found fermented tea, founded Kombucha Wonder Drink in 2001, and spent the years since working out how to make a reliable batch at home rather than a lucky one.

That is what this book hands over. How to raise and care for a SCOBY, the symbiotic culture of bacteria and yeast that does the actual work. How to tell a healthy ferment from one to pour away. Then 75 recipes that take the finished brew well past the glass: infusions with fruit, herbs and spices, plus juices, smoothies, sauces, snacks, sweets and cocktails, with contributions from Kombucha Mamma Hannah Crum and Wildwood chef Dustin Clark.

A hundred and sixty pages in hardcover from Ten Speed Press, published in full as Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers. The right gift for anyone who has been eyeing the expensive bottles at the grocery store and quietly doing the math.