Thank you NetGalley and Skyhorse Publishing for the ARC of Niva and Yotam Kay’s “The Abundant Kitchen!”

For a long time now, I have wanted to learn how to can my own vegetables and make my own jams and kombucha, but I am terrified I am going to give my family botulism. This book almost has me convinced I can make my own fermented and preserved foods. The instructions are step by step and include tips on what to look out for to prevent spoilage (or worse). Also, the recipes sound delicious! Rose-Honey Dairy-Free Yogurt? Yes, please. Rose-Lavender and Apple-Mint Kombucha? I’ll take two. And my whole household will appreciate homemade ginger beer. (Don’t even get me started on the mead!)

There is a recipe for pickled butternut squash…I have never heard of that. In fact, I wasn’t aware that you could pickle butternut squash. Beans, cucumbers, beets, onions, even watermelon rind I knew of. And of course, cabbage as sauerkraut and kimchi, both family favorites. At present, the only fermentation I am comfortable with is sourdough. I tend to have a sourdough starter in my refrigerator for a year or so, then end up killing the poor thing by not feeding it. (I take much better care of my cat, I promise.) The Kay’s Sourdough Honey Challah will be the first recipe I try with my new starter.

When I got to the section on making your own miso I knew I had to get a printed copy of this book. Trying to follow a recipe on a Kindle is tricky at best, and I like to add Post-It notes to my cookbooks with my thoughts (or notes on what I did wrong…). This book even has a section on curing meat, which my husband will love. In fact, I may need to buy two and gift one to my sister the chef.

This book is fantastic and will absolutely be added to my cookbook collection. Maybe I’ll even be brave enough to use it!