Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz
$32.50 AUD
Category: Preserving/Conserving/Curing/Fermenting
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, a ...Show more
Fermented: A Four Season Approach to Paleo Probiotic Foods by Jill Ciciarelli
$45.00 AUD
Category: Preserving/Conserving/Curing/Fermenting
Fermented: A Four-Season Approach to Paleo Probiotic Foods is your guide to an essential aspect of ancestral eating-fermentation. A centuries-old craft practiced by traditional cultures in all parts of the world, fermenting food is a creative and inexpensive way to enhance the nutritive properties of yo ...Show more
Love Kombucha by Melanie Millin
$19.99 AUD
Category: Preserving/Conserving/Curing/Fermenting
Kombucha is a great natural, healthy and refreshing alternative to sweet carbonated soft drinks, which is easy and cheap to make at home. Learn how to make it yourself with this fantastic guide. Kombucha is made by adding a live culture to sweetened green tea. The culture consumes the tea and sugar and ...Show more
Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation by Sandor Ellix Katz
$24.99 AUD
Category: Preserving/Conserving/Curing/Fermenting | Series: Diy Ser.
A classic beginner's guide to fermenting just about anything. At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exci ...Show more
Not Just Jam: The Fat Pig Farm book of preserves, pickles & sauces by Matthew Evans
$39.99 AUD
Category: Preserving/Conserving/Curing/Fermenting
This book is Fat Pig farm's ode to the surplus of the seasons. Overwhelmed by ripe fruit, or mountains of rhubarb, we have found ways to preserve what we grow, and what grows near us. Not Just Jam is farmer Matthew Evans' collection of more than 90 modern recipes for old-fashioned preserving methods. It ...Show more
Ferment for Good by Sharon Flynn
$39.99 AUD
Category: Preserving/Conserving/Curing/Fermenting | Reading Level: General Adult
The ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing. Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, a one-time Engl ...Show more
The Miracle of Salt - Recipes and Techniques to Preserve, Ferment, and Transform Your Food by Naomi Duguid
$65.00 AUD
Category: Preserving/Conserving/Curing/Fermenting
Naomi Duguid, who's taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey--a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. Learn age-old techniques for making sauerkraut, miso, butter, prosc ...Show more
A Charcuterie Diary by P. J. Booth
$75.00 AUD
Category: Preserving/Conserving/Curing/Fermenting
Do not be afraid of charcuterie. It is a technique for meat preservation, the origins of which are lost in time. If people wearing leather sandals without electricity can do it, then so can you. I am a lawyer, not a chef and I can do it. The book is a record of my experience and drawn from a diary in ...Show more
The Sqirl Jam Book (Jelly, Fruit Butter, and Others) by Jessica Koslow
$49.99 AUD
Category: Preserving/Conserving/Curing/Fermenting
A recipe collection of the James Beard-nominated chef Jessica Koslow's famed jams, preserves, jellies, and breads "This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam ...Show more
Fermented: A Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi and More by Charlotte Pike
$39.99 AUD
Category: Preserving/Conserving/Curing/Fermenting
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut an ...Show more
Summer's Lease - How to Cook Without Heat by Thom Eagle
$39.95 AUD
Category: Writing/Reference/Essays
From the author of the Fortnum & Mason Debut Food Book of 2019, Summer's Lease looks at the cooking techniques we use instead of heat which, in letting us step away from the stove, lend themselves perfectly to summer eating: breaking, salting, souring and ageing. The long dog days of a tiring summe ...Show more
Ferment: Slow Down, Make Food to Last by Mark Diacono
$24.99 AUD
Category: Preserving/Conserving/Curing/Fermenting | Series: From Scratch Ser.
From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process. From Scratch: Ferment offers a gentle guiding hand on a natural proce ...Show more