My book, The Complete Idiot’s Guide to Fermenting Foods, is out today!
How I Came to Write this Book
Last summer, an acquisitions editor from Alpha Books wrote to me to see if I would be interested in writing a book on fermentation for The Complete Idiot’s Guide series. The production schedule was already set because they were already certain about getting this title written. I was interested, though it took me a week or two to figure that out!
Then I went through the process of creating a Table of Contents and writing a chapter for the editors — to see if my style and approach was a good match. Then we came to an agreement (otherwise known as a contract). And then the writing began! It was a whirlwind because I had about three months to finish the entire book.
Thankfully, this was during the summer of 2011. Lots of produce around for recipe testing. Homeschooling took a break. My children even went to California for a few weeks (which strangely, made the writing harder… ). I have to be honest and say that it was really tough to get it done. I found myself getting up early and staying up late, and not keeping up with housework. Still, by early September 2011, I submitted the entire manuscript.
The editors each took a turn with the book, including our dear friend Shannon Stonger from Nourishing Days, who stepped in as technical editor and brought her great insight and comments to the book.
Then the manuscript came back to me for a final edit. I think that was in October sometime. After that, it was out of my hands and in production. Since then, I’ve been waiting… like all of you!
In fact, though the book goes on sale today, I have yet to receive my copies. 😉 Maybe you all will see it before I do!
What’s in the Book?
- History of fermenting
- Traditional fermenting v. modern pickling methods
- The nutrition of fermented foods
- How fermentation works
- Equipment, tools, and ingredients for fermentation
- How to ferment virtually every food group — vegetables, fruits, condiments, beverages (alcoholic and non-alcoholic), beans, grains, dairy and cheese, meats and fish
- Over 150 recipes!
How Does This Book Differ from my Online Class on Lacto-Fermentation?
I’ve been getting this question a lot. This book includes more recipes overall, as well as non-lacto types of fermentation. However, the online class includes video instruction and forum support. In a nutshell, the overall ideas are the same between class and book, but the format brings the biggest differences. Choose accordingly — or choose both! 🙂
Big, Big, Big Thanks!
First, I thank my God and Savior Jesus Christ who has blessed my life and gave me this opportunity.
I also want to thank all the people who helped this book come to be. Your recipes, insight, encouragement, testing… I am proud of this book, but I am even more proud and blessed to know and work with all these great people!
My family both near and far — thank you for cheering me on and giving me space to work. I dedicated this book to my parents — you all will see why when you read it!
Thank you to the great fermenters and friends who shared favorite recipes. Yumm, yumm!
- Marillyn Beard from Just Making Noise
- Donielle Baker from Naturally Knocked Up
- Jerri Beddell from Homesteader Supply
- Sylvia Britton from Christian HomeKeeper
- Michael Bunker, author of Surviving Off Off-Grid
- Annette Cottrell from Sustainable Eats and author of The Urban Farm Handbook
- Amy Davis, friend and eCourse member extra-ordinaire
- Christina Dickson from GNOWFGLINS
- Jami Ellis from GNOWFGLINS
- Julie Feickert from Cultures for Health
- Liam from Umpqua, Oregon
- Gerard Van Assche from the Umpqua Valley Brewer’s Guild
- Erin Vander Lugt from GNOWFGLINS
- Stanley Marianski and Adam Marianski, authors of The Art of Making Fermented Sausages
These special friends tested recipes and shared impressions: Connie Burt, Kimarie Card from The Cardamom’s Card, Buffi Frazier, Nikki Hughes from Christian Mommy Blogger, Deborah Ledet, and Elisabeth Tull. Thank you for your kind and helpful comments.
These special friends helped with editing the manuscript: Shannon Stonger from Nourishing Days, Rand Dickson, Sonya Hemmings from Hemmings Half Dozen, and Gerard Van Assche of the Umpqua Valley Brewer’s Guild. I also loved working with the editors for Alpha Books and Penguin Group — thank you to Brook, Jen, Janette, and Jan for your enthusiasm and help!
Please… if you’re listed above, do not buy the book. I’ll be sending you a copy! 🙂
In the News!
The local newspaper, the News-Review, published an article about me and my book last week. Click this link or click the picture below to download the PDF. It is large at 5.2mb.
If you are a blogger or website owner interested in reviewing the book, interviewing me, or otherwise promoting the book, please contact Wilks Communication via their website or at (708) 434-5006. Thank you!
Whew…
Thank you all, dear friends, for sharing my excitement about the book. If you have questions or comments, please leave a note below.
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Ordered mine this morning. Can’t wait to read it.
reading the ebook right now, its a fabulous book, SO MUCH info!!!!
Awesome. Can’t wait to get a copy!
Woohoo! Congratulations!!
Thank you, Marg!
Congratulations Wardee!!
Michael — I’m sending you a copy. Any way you can cancel that order? 😉
Thank you, Becki, Heba and Greta! 🙂
No ma’am, I want extras to give away! Congratulations!
CONGRATULATIONS!! It looks awesome!
Wow! That’s great! Congratulations!
Can’t wait to read it!
Ordered mine a few minutes ago… Congratulations and may you continue sharing your knowledge and hard work. Thank you! CV
SOOOOO exciting!! I can’t wait to see it!!
I plan to order it ASAP!
Congrats!
Congratulations!
Yay!! I can’t wait to read my copy 🙂 glad I could support you Wardee!!
I’ve ordered the book, but I am hoping to have it signed by you in person at the WAPF conference in November. 🙂 So excited for you today!
Oh my, nice a great book. I just bought the Kindle edition and I see now that I will have to return it 🙁 I cant read the recipes. The ingredients are printed so small and even when I increase the text size they don’t get any bigger. Big bummer.
Can someone that has actually seen the book tell me how big the text for the recipes is? I tried checking the free sample but it doesn’t go that far into the book.
Ok, never mind, I just found out that you can zoom in on the recipe itself so now I can read it!! Thank goodness, I am so excited!
Congratulations!! It’s on my wish list on Amazon, so hopefully one of these days I’ll have a little money so I can get it! I haven’t gotten into that part of your classes much yet but am hoping to get to it soon, so I can learn to do some of that with fresh produce from the garden…the book would be nice to go along with it. I’m so happy you were contacted to write the book! 🙂
Im confused. On Amazon it says there is already 5 used copies for sale and they are more expensive than new ones. ???
just ordered mine. best wishes to you.
Sara- I’m confused too! Some weird Amazon merchant logic, I guess! The book is not used. 🙂
LOLZ.. Ok then. I am going to order it anyway. Postage to OZ might be interesting. Can I find it also on bookdepository.com any time soon as they ship worldwide for free?
wait..wait.. YES! punches the air!! your book is also on BOOKDEPOSITORY.COM with free shipping. I LOVE YOU XO
http://www.bookdepository.com/Complete-Idiots-Guide-Fermenting-Foods-Wardee-Harmon/9781615641505
Wardee! I am so happy and proud of you! I have been waiting for a book from you for years! Have fun- and take the time to remember this always!
Way to go!! Can’t wait to get a copy!
Exciting! I’ve been reading gnowglins for several years, and took the sourdough class, so I’m a big fan! I’ll be ordering your book. Congrats on your achievement.
Congratulations! Can’t wait to get mine 🙂
I got my copy today. Its beautiful. I can’t wait to try some of these receipes that I haven’t tried yet. Great job Wardee.
Congratulations, Wardee! Thank you for this gift to the world! Can’t wait to read it!
So happy your book is finally done! I know you worked SO hard on it! I can’t wait to read it! And share about it (of course!)! P.S. I have moved so I have a new address 🙂
Congrats to you, Wardee! By the way, I’m loving the weekly email I’m now getting from gnowfglins; now I won’t miss any of your posts. 🙂
Blessings to you this Easter weekend!
~Lisa
AWESOME!!! I also can’t wait to get a copy!! 🙂
Yay just got my copy today!!!!!
Hello Wardeh! Somehow (gee I wonder why?) I am just now seeing this post. So awesome! Thank you for the acknowledgement. I will certainly go onto Amazon & review for you! I actually ended up ordering one, and it’s a good thing – I lost my fermented cranberry relish recipe, so having your cookbook was a “life saver” last Thanksgiving! 🙂 So so so happy for you! I am amazed at your doing this, quite a task & accomplishment, friend! 🙂