AMANDA FEIFER is the founder of the website phickle.com, where she writes about fermentation. She also teaches on the subject at universities and restaurants in the Philadelphia, PA area, and writes for foodriot.com.
"There have been a lot of cookbooks on fermentation and pickling
that have come out in the past few years, but this one feels like
it adds something new to the conversation - new vegetables I've
never thought about pickling, new combinations of spices and
seasonings I've never thought to try, and new ideas for using these
fermented veggies every day." - TheKitchn.com
"This book is great. It is very accessible and will gently guide
nervous first-time fermenters through the process. Yet it also
delves deep, exploring different types of vessels, different
vegetables and styles, and will inspire experienced fermenters with
new ideas." - Sandor Ellix Katz, author of The Art of Fermentation
and Wild Fermentation"With Ferment Your Vegetables, Amanda Feifer
demystifies the trickier aspects of fermenting at home and gives us
all the tools we need to confidently go forth with our own
fermentation experiments. Her small-batch pickling recipes are
perfect for using up those stray bits left in the fridge or an
overly-abundant CSA share, and they show us that pickling can be a
part of our everyday cooking. - Emma Christensen, recipe editor for
The Kitchn and author of True Brews and Brew Better Beer"As a
friend and un-official Microbial Consultantto the restaurant,
Amanda has been a vital part of the growth and evolution of High
Street on Market. Her constant enthusiasm and thoughtfulness has
inspired our team to become more confident and understanding of
fermentation. Now that same enthusiasm and thoughtfulness is
available to everyone in Ferment Your Vegetables. Microbes have
never had a better ambassador. - Eli Kulp, Executive Chef, High
Street on Market, Fork Restaurant, a.kitchen and a.bar"This book is
yours if you're a well-seasoned pickle pro or a kitchen novice
ready to dip a toe into the briny waters of fermentation at home.
With clear, concise information on gear, technique, and a healthy
dose of geeky science, your vegetables will be in a fizzy tizzy in
no time! Amanda Feifer brings new ideas to ignite your pickle
passion: fermented nuts? sauerkraut eggs? bubbly corn on the cob?
Yes, please! - Karen Solomon, author of Asian Pickles and Jam It,
Pickle It, Cure It"Ferment Your Vegetables offers clear, concise
instructions for making your own pickles, sauerkraut, kimchi, and
more. The book's small-batch approach makes the practice of
vegetable preservation accessible to everyone, with Feifer's wildly
creative, playful recipes putting the fun in fermentation!" - Leda
Scheintaub, author of Cultured Foods for Your Kitchen: 100 Recipes
Featuring the Bold Flavors of Fermentation"Devour every page of
Ferment Your Vegetables and you will be rewarded with ideas and
recipes to keep you fermenting for years. Everything you need to
know is covered even if your microbial adventures have only just
begun. I have been fermenting for years and there are still plenty
of recipes in this book that I'm excited to taste." - Branden
Byers, creator of FermUp and author of The Everyday Fermentation
Handbook"Full of enticing photos and solid techniques, Ferment Your
Vegetables removes any fear about fermentation and replaces it with
fun! Brimming with practical advice and creative flavor
combinations, Feifer's book is a must-read for anyone who enjoys
fermented foods." - Allyson Kramer, author of 'Sweet Eats for
All'
"With Ferment Your Vegetables, Amanda Feifer has made a fresh and
worthy addition to the nukadoko of fermented literature. Her theory
and practice are up to the minute, her writing is consistently
accessible and clear, and her recipes are many, varied,
imaginative, and innovative. Put on your kimchi gloves and dive
in!" - Alex Lewin, author of Quarry Books' Real Food Fermentation
 |
Ask a Question About this Product More... |
|
