About the Author Carl brand
No Fads. No Myths. Just Books You Can Trust.
The Author Carl brand exists for people who are tired of vague recipes, guesswork, and internet food advice that never quite works in a real kitchen.
I’m Carl Williams (Author Carl), and everything under the Author Carl name is built around one promise: if I put my logo and tagline on it, it will be clear, honest, safety-first, and tested—not recycled hearsay.
That applies to the books, the blog, the upcoming video courses, and anything else I publish.
When you see the Author Carl logo and the line “No Fads. No Myths. Just Books You Can Trust.”, you should know exactly what you’re getting.
The official Author Carl brand mark used on books, the website, social media and future courses.
1. Science you can trust
Methods are based on food science, not rumours or trends. If I can’t explain why it works, it doesn’t go in the book.
2. Safety comes first
Fermentation, curing and preserving all carry responsibility. My brand is built on clear, practical safety guidance.
3. Real-world kitchens
No fancy gadgets required. Books are tested with supermarket ingredients, UK measurements and normal equipment.
What the Author Carl brand stands for
The logo and tagline are more than decoration on a cover. They’re a promise about how information is researched, tested and presented.
- Clarity over cleverness: straight answers, plain English, step-by-step methods.
- Evidence and experience: drawing on food science and hands-on testing, not internet folklore.
- Repeatable results: measurements, timings and practical checks you can rely on.
- Respect for beginners: assuming nothing, explaining terms, and avoiding jargon where possible.
- UK-first perspective: cuts, ingredients and equipment that make sense in a British kitchen and garden.
“Books you can trust” means:
- The method has been tested at home, not just copied from another source.
- Safety notes are woven into the instructions, not hidden in fine print.
- Measurements are chosen for accuracy, not convenience for the author.
- I’ve removed fluff and filler that waste your time.
- If there are grey areas, I say so, instead of pretending there’s one magical rule.
What the brand is not
There is already more than enough noisy, confusing food content online. Author Carl is deliberately different.
- Not fad-driven or trend-chasing.
- Not built around shock claims, miracle cures or clickbait.
- Not about hiding the real work behind “secret” shortcuts.
- Not about perfect studio kitchens.
If something looks too good to be true, or isn’t realistic for someone with a normal job and a normal kitchen, it doesn’t belong under the Author Carl brand.
Who it’s for
- Home cooks who want to understand why their food works.
- Beginners who want to learn fermentation, pickling, jam, bacon and chillies without being overwhelmed.
- People who value safety and accuracy more than hype.
- Readers who want to build skills over time, not chase the next “hack”.
How the books, blog and courses work together
Everything with the Author Carl logo is part of one clear learning path:
- The blog: free, focused articles that explain key ideas, common mistakes and simple fixes.
- The books: full methods, measurements, safety notes, troubleshooting and worked examples.
- The email list: practical tips, updates and behind-the-scenes testing notes.
- Future video courses: step-by-step visual walkthroughs for people who like to see each stage.
The brand goal is simple: if you learn with Author Carl, you should feel calmer, more confident and more in control every time you start a new project.
Where to start
If you’re new to the Author Carl brand, these are good first steps:
- Download the free Fermentation Safety Checklist so you understand the basics.
- Pick one core book that fits your current interest: fermentation, pickling, jam, bacon or chillies.
- Read one or two blog posts on that topic to get the “big picture” before you begin.
A personal note from Carl
I publish under the Author Carl name because I want you to know there is a real person behind these books— someone who actually makes the food, washes the jars, and lives with the results.
When I choose to put the logo and tagline on something, I’m putting my name and reputation on the line with it. That’s why I’m careful about what gets included, how it’s explained, and how it fits into the rest of the brand.
If you ever find something unclear or confusing, I’d genuinely like to know. It helps me keep improving the books, the blog and the brand itself.
Questions, media or collaboration?
If you’d like to talk about fermentation, preserving, gardening or the Author Carl approach for an article, podcast or event, please use the contact page.