Fermenter is a one-of-a-kind fermentation-driven vegan restaurant, with gorgeous and delicious food, and Aaron is a one-of-a-kind chef and human being. I'm so glad he teamed up with Liz Crain to share his adventures in flavor-building via fermentation. This cookbook is full of accessible and down-to- earth ideas for using ferments in a wide range of dishes, complete with recipes and fermentation techniques.
-Sandor Ellix Katz, fermentation revivalist and New York Times-bestselling author of The Art of Fermentation
Fermenter proves that cooking vegan need not be bland or boring. It's a wellspring of instructive and tantalizing recipes for ferments, and refreshingly, also for whole meals made with those ferments. You're going to love this food no matter your diet.
-David Zilber, New York Times-bestselling coauthor of The Noma Guide to Fermentation
Reading Fermenter is like hanging out, nibbling on ferments, and chatting with Aaron and Liz. Its vibe is chill, honest, and rich with story with an easy conversational tone. They've knocked it out of the park here with all sorts of approachable and delicious vegan ferments. And the thoughtful and encouraging recipes will leave you feeling like 'I've got this!'
-Kirsten K. Shockey, author of Fermenting Vegetables and cofounder of The Fermentation School
A marvelous compilation of fermentation techniques and applications that transforms what it means to be vegan. Through a ton of hard work, care, and attention to develop these recipes, Aaron and Liz give you the tools to build flavors and textures that will bring your loved ones joy. For certain, Fermenter will empower you to make some of the best meals you've ever had.
-Rich Shih, coauthor of Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
With chapter titles like eat your salty, sour vegetables and mold is gold, the most bold and
adventurous will be called forth to the kitchen to experiment. Recommended for those who are
eager to get serious about food.
-Booklist
This book RULES! Along with Pietramala in Philly and Oakland's Lion Dance Cafe, Fermenter is part of a select new breed of restaurant severely altering and advancing the vegan food landscape in this country. Thrilling.
-Brooks Headley, chef and author of Superiority Burger Cookbook
I am excited for Fermenter to join the kitchens of every ardent vegan, plant-based, and plant-curious food lover. Aaron and Liz's creative force and understanding of ferments as foundational to deliciousness is amplified by their sense of humor, enthusiasm, and obvious care for how food and community are related.
-Karen McAthy, author of The Art of Plant-Based Cheesemaking and founder of Blue Heron Creamery
With Fermenter, experience the deliciousness of the renowned Portland restaurant but also the down-to-earth, roll-up-your-sleeves, DIY ethos and infectious spirit of the most generous and genuine human beings we've ever known.
-Kevin Farley and Alex Hozven, The Cultured Pickle Shop
