I have written a book called Real Food Fermentation. It will be on sale any day now. I have been working on it for over a year, and I'm very excited for its launch! If you don't mind, please wait until June 18 to buy it. If enough people buy it from Amazon on the same day, it will show up on their best-sellers lists, and more people will see it.
Here's why you should buy it:
It is a photo-illustrated, step by step cookbook that shows you how to make fermented foods. The photos really make the recipes come alive (pun intended!). And they are beautiful photos; my photographer is an ace. There are other fermentation books out there, including some new ones, but to be honest, mine is the prettiest by far, and the step by step pictures make my recipes very easy to follow.
Here's when you should buy it:
Please wait until June 18 to buy my book. If everyone buys it on the same day, then my book will rise on Amazon's best-sellers lists, and more people will notice it and buy it.
I'll post a couple more times before then with more details about the book.
(If you want the book but you don't want to wait until June 18, or you think you'll forget about it in the meantime, then of course buy it now!)
Click here to see it on Amazon:
13 comments:
It does look beautiful. I have been looking for a fermentation book, so I am very tempted :) Please remind again on June 18!
Very exciting, Alex. We're in! I'll put June 18th in the calendar and best of luck with this. -- Rachael
Thanks Farmer Liz! I will remind you again for sure..
Thanks Rachael. I haven't seen you in decades it seems like. I hope you all are doing well.
Perfect timing Alex; me and Betsy have been looking for such a book and are happy to support your work. Remind us again too. :)
Excellent! Glad to hear it Matt. I will remind you for sure.
Hi Alex, I've got it on my calendar too and also in my "save for later" cart all ready to go! :)
Awesome, Kelly..thanks so much!
I'm working on my garden right now and can't wait to can and ferment! Just ordered your book on your Amazon link, super easy; 1, 2, 3 and done. :) Can't wait to read it!
Just out of curiousity, how many recipes did you include?
Someone wrote a review of my book, and it provides far more detail about my book than even I can provide. He hit the nail directly on the head. Here:
http://www.amazon.com/Real-Food-Fermentation-Preserving-Cultures/product-reviews/1592537847/ref=cm_cr_dp_see_all_summary?ie=UTF8&showViewpoints=1&sortBy=bySubmissionDateDescending
So according to that:
Covered in detail: sauerkraut; root and other vegetables; Caroline-style slaw; cucumber pickles; kimchi, yogurt; strained yogurt and whey; kefir; creme fraiche; butter and buttermilk; preserved lemons and limes; peach and plum chutney; pico de gallo; hard apple cider; mead; kombucha; vinegar; ginger ale; corned beef.
Hi, Alex,
I just begun using Pickl-its for my ferments (I'm fairly new to the process) and am wondering if your recipes can all be used with the Pickl-it process just as they are printed, or if there's anything I'd need to know when using this product for your recipes.
I see you started using Pickl-its almost 2 years ago, so am hoping your book will be a good resource for me! Thx...
Hi mward,
Yes, all of the recipes for which I use mason jars can be done with Pickl-It--probably with even better results. There's less chance of stuff going wrong when it's sealed up...
Thanks for asking! Hope the book is useful to you if you choose to get it.
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