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!
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!
Thank you all, dear friends, for sharing my excitement about the book. If you have questions or comments, please leave a note below.
safe & delicious ferments!
Free "Fermenting Formulas" Cheat Sheet
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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