Fresh & Fermented
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SASQUATCH BOOKS 1904 3rd Avenue, Suite 710 • SEATTLE, WASHINGTON 98101 206/467-4300 • TOLL FREE 800/775-0817 • FAX 206/467-4301 www.sasquatchbooks.com FOR RELEASE OCTOBER 28, 2014 Contact Haley Stocking, Publicist • 206/826-4318 • [email protected] What if there was a food you could eat every day, in every meal, that would amaze you with its flavor while it nurtured and healed your body? What if this food were inexpensive and simple to make? And what if it were also essential to healthy digestion, helping you get the most out of the nutrients in the foods you eat? This wondrous food exists! It’s good old-fashioned, raw- fermented vegetables. Celebrated by cultures around the world and integral to cuisines for thousands of years, this age-old food- preserving technique is reclaiming its rightful place in kitchens today. In Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal (Sasquatch Books; $24.95; October 2014), authors Julie O’Brien and Richard J. Climenhage of Firefly Kitchens show readers how to make their own small-batch fermented veggies and offer 85 mouthwatering recipes for putting it to good use. Transform breakfasts; add zip to dips, salads, and sandwiches; and boost the vitality of dinners and sparkle of desserts, incorporating fermented foods in unexpected ways. In these pages, you’ll find recipes like the Cardamom Chia Breakfast Bowl, Sun-Dried Tomato Tapenade, Paprika Potatoes, Apricot Goat Cheese Tart, and much more. Readers will also learn about the science behind fermentation and the health benefits that make eating ferments such an important part of any diet. (MORE) Fresh & Fermented 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal Julie O’Brien and Richard J. Climenhage Fresh & Fermented is a celebration of the simplicity, power, and versatility of fermented vegetables… For people wanting to incorporate the power of fermentation into their lives, this book is a great guide. —Sandor Ellix Katz, Author of The Art of Fermentation and Wild Fermentation
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Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal is an innovative new cookbook by authors Julie O’Brien and Richard J. Climenhage of Firefly Kitchens. Readers will learn how to make their own health-boosting small-batch fermented veggies and use them in 85 mouthwatering recipes.
Transcript of Fresh & Fermented
SASQUATCH BOOKS1904 3rd Avenue, Suite 710 • SEATTLE, WASHINGTON 98101206/467-4300 • TOLL FREE 800/775-0817 • FAX 206/467-4301
www.sasquatchbooks.com
FOR RELEASE OCTOBER 28, 2014Contact Haley Stocking, Publicist • 206/826-4318 • [email protected]
What if there was a food you could eat every day, in every meal, that
would amaze you with its flavor while it nurtured and healed your
body? What if this food were inexpensive and simple to make? And
what if it were also essential to healthy digestion, helping you get the
most out of the nutrients in the foods you eat?
This wondrous food exists! It’s good old-fashioned, raw-
fermented vegetables. Celebrated by cultures around the world and
integral to cuisines for thousands of years, this age-old food-
preserving technique is reclaiming its rightful place in kitchens today.
In Fresh & Fermented: 85 Delicious Ways to Make
Fermented Carrots, Kraut, and Kimchi Part of Every Meal
(Sasquatch Books; $24.95; October 2014), authors Julie O’Brien and Richard J. Climenhage of Firefly Kitchens
show readers how to make their own small-batch fermented veggies and offer 85 mouthwatering recipes for
putting it to good use.
Transform breakfasts; add zip to dips, salads, and sandwiches; and boost the vitality of dinners and
sparkle of desserts, incorporating fermented foods in unexpected ways. In these pages, you’ll find recipes like
the Cardamom Chia Breakfast Bowl, Sun-Dried Tomato Tapenade, Paprika Potatoes, Apricot Goat Cheese Tart,
and much more. Readers will also learn about the science behind fermentation and the health benefits that make
eating ferments such an important part of any diet. (MORE)
Fresh & Fermented85 Delicious Ways to Make Fermented
Carrots, Kraut, and Kimchi Part of Every MealJulie O’Brien and Richard J. Climenhage
Fresh & Fermented is a celebration of the simplicity, power, and versatility of fermented vegetables… For people wanting to incorporate the power of fermentation into their lives, this book is a great guide.—Sandor Ellix Katz, Author of The Art of Fermentation and Wild Fermentation
About the Authors
Julie O’Brien and Richard Climenhage have,
between them, made nutrient dense, probiotic rich
fermented foods for over twenty years. Their love
of sharing these healthy foods brought them
together to form Firefly Kitchens, and now their
healthy foods, created through traditional
fermentation methods, are available to everyone.
Their common desire to help improve the
livelihood and wellness of others through food and nutritional education is the foundation of
their business partnership. Visit FireflyKitchens.com.
SASQUATCH BOOKS1904 3rd Avenue, Suite 710 • SEATTLE, WASHINGTON 98101206/467-4300 • TOLL FREE 800/775-0817 • FAX 206/467-4301
www.sasquatchbooks.com
Fresh & Fermented 85 Delicious Ways to Make Fermented
Carrots, Kraut, and Kimchi Part of Every Meal
Julie O’Brien and Richard J. Climenhage Photographs by Charity Burggraaf
October 2014 • $24.95 • 224 pages • Paperback ISBN: 978-1-57061-937-3
Available wherever fine books are sold.Sasquatch Books • 800/775-0817 • www.sasquatchbooks.com
Praise for Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal
Fresh & Fermented is a celebration of the simplicity, power, and versatility of fermented vegetables. With great clarity, user-friendly detail, and gorgeous photos, Julie O'Brien and Richard Climenhage guide readers through the fermentation process itself, followed by dozens of inspiring ways to incorporate fermented vegetables into almost anything you could imagine eating, including smoothies, popsicles, spreads, sauces, dips, salsas, marinades, and even desserts. For people wanting to incorporate the power of fermentation into their lives, this book is a great guide.—Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation
O’Brien and Climenhage take the science and art of lacto-fermentation to a whole new level in this beautifully illustrated book. From a keen look at the science and health benefits of sauerkraut and other lacto-fermented foods, to an assortment of highly original sauces, salsas, salads, dips and desserts incorporating these culinary wonders, Fresh and Fermented is bound to please both experienced and neophyte cooks.—Sally Fallon Morell, president of The Weston A. Price Foundation and author of Nourishing Traditions
If there’s anyone who can persuade me to add kraut juice to my smoothie, stir sauerkraut into my peanut butter, or kick start my morning eggs with kimchi (that last one takes no persuasion), it’ll be Richard and Julie who cheerfully spread the gospel of probiotic, lactic-fermented, and locally sourced from their Firefly Kitchens kraut factory in hipster Ballard.—Tom Douglas, chef/restaurateur
SASQUATCH BOOKS1904 3rd Avenue, Suite 710 • SEATTLE, WASHINGTON 98101206/467-4300 • TOLL FREE 800/775-0817 • FAX 206/467-4301
www.sasquatchbooks.com
