Plus, join me for a free virtual book launch event May 20th
A short newsletter with a couple exciting pieces of news from my author world today:
I’m releasing a new class, What Cans and Doesn’t Can, later this spring, and everyone who preorders Essential Food Preserving gets free access.
This class does what it says on the tin: It’s a quick, go to resource for learning what you can process via canning, so you can safely and also avoid canning things that frankly just don’t hold up to the heat.
The class will be $20 at Culinary Curiosity School when it’s up: But you can get it for free with any preorder of Essential Food Preserving.
If you’re a paid newsletter subscriber or Patreon patron, I’ll also give you access to a second class on Preserving Recipes + Cookbooks for free (normally $25).
To claim your free class:
-Email me at hello@ root-kitchens.com with the subject line “Essential Food Preserving”
-Include a copy of your receipt (a photo, or just forward me the confirmation email if you ordered it online)
-If you’re a paid subscriber or Patreon patron, tell me if you want your free second class, too.
-I’ll send you your access instructions once the class launches later this Spring.
The free class is open to readers anywhere in the world, but only if you order your book before the US release date (May 19th).
Book launch party, on the internet!
To celebrate my book’s launch, I’m teaming up with fermentation expert Dr. Johnny Drain and my friends at Charis Books and MOFAD to bring you a super special conversation.
Johnny and I both have wide-ranging interests, so expect a conversation that wanders through the world of fermentation, food preserving, and beyond.
The talk is free, but online registration is required.
Time/date/place: Online, May 20th, 12 PM EST/5 PM GMT