The time has finally come: A Year of Fermentation is officially out today.
After more than a year of growing, researching, fermenting, photographing and writing, it feels very strange (and quite a relief) to know that this book is no longer something looming in the distance, but a real thing, with pages and a cover and a great smell, making its way into bookshops and kitchens all around the world.
I’ve already shared a detailed look at everything inside it, so I won’t bore you with the full sales pitch all over again. I really just wanted to mark the day, say thank you, and let you know that it is now out there in the world.
If you pre-ordered a copy, shared one of my posts or just followed along as I made it, thank you. Seeing photographs you’ve tagged me in as the book begins to arrive in people’s homes has been one of the loveliest parts of this entire process.
And, if you’re thinking of buying a copy through Amazon, then Amazon UK, US, and EU are all currently running a sale of 21%, 29%, and 16% off. I highly recommend you make the most of the deal.
And if you would like a proper look through the book before deciding, you can find the complete contents list, behind-the-scenes photographs and an excerpt here:
One final piece of housekeeping: today is also the last day to join The Black Butter Club at its original price of £5 per month or £45 per year. From tomorrow, those prices will increase to £6 per month or £60 per year, but anyone who joins before the change will keep the original price for as long as their subscription remains active.
I didn’t want anyone who had been thinking about joining to miss the deadline simply because publication week has taken over.
With all the excitement, I, for one, am looking forward to something resembling normality this weekend, when we return to our usual programming with fresh milk kefir cheese in all its glory: the complete technique for turning milk into a rich, tangy fresh cheese, along with a deeper guide for paid members on controlling its texture and acidity, shaping and flavouring it, using the leftover whey and troubleshooting the process.
For today, though, the book is finally here. Thank you so much for helping it find its way into the world and for celebrating this moment with me.
Sam
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