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  • 5 Minute Microwave Bottling
    5 Minute Microwave Bottling
    ISBN: 9781742115412
    Publication date: 01/05/2009

    A revolutionary method of food preservation!



    Rediscover the pleasure of making your own preserves, jams, jellies, chutneys, pickles and more with this simple, quick and mess-free method!



    Bottling fruit has never been so quick and easy! 5-Minute Microwave Bottling is the ideal book for busy families who want to make the most of their home-grown food.



    When bottling and preserving in a microwave oven the finished products are closer to their natural form than with more conventional methods. They boast enhanced colour, shape, flavour and keeping quality, as well as retaining their nutritional value.




    Author: WEBB, ISABEL
    Price: $22.99
  • Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes From Around the World
    Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes From Around the World
    ISBN: 9781603582865
    Publication date: 01/06/2012

    "The Art of Fermentation" is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.

    Pages: 528
    Author: KATZ, SANDOR ELLIX
    Price: $74.99
  • Asian Pickles
    Asian Pickles
    ISBN: 9781607744764
    Publication date: 01/06/2014

    A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques.For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 75 of the most sought-after pickle recipes from the East--including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more--Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources.

    Pages: 208
    Author: SOLOMON, KAREN
    Price: $29.99
  • Basic Basics  Jams Preserves and Chutneys
    Basic Basics Jams Preserves and Chutneys
    ISBN: 9781902304724

    Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as picalilli, ginger marmalade and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly.

    Author: PATTEN, MARGUERITE
    Price: $19.99
  • Basic Fermentation A Do It Yourself Guide to Cultural Manipulation
    Basic Fermentation A Do It Yourself Guide to Cultural Manipulation
    ISBN: 9781621068723
    Publication date: 01/10/2017

    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 exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?

    Pages: 96
    Dimension: 178mm X 140mm
    Author: KATZ, SANDOR ELLIX
    Price: $24.99
  • Beginners Guide to Preserving Food at Home
    Beginners Guide to Preserving Food at Home
    ISBN: 9781603421454
    Publication date: 01/09/2009

    For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, "The Beginner's Guide to Preserving Food at Home" has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles. Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb. In many cases, several ways to freeze or can a food are described, and there are often other preserving suggestions as well, such as making juice or fruit leather. Everything is written with busy people in mind: these are the quickest, most efficient methods for preserving summer's bounty. Up-to-date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry.

    Author: CHADWICK, JANET
    Price: $24.99
  • BERRY HILL RECIPES AND STORIES FROM BEERENBERG FARM (OPS)
    BERRY HILL RECIPES AND STORIES FROM BEERENBERG FARM (OPS)
    ISBN: 9781743050934
    Publication date: 01/09/2012

    In the beautiful Adelaide Hills dwells a family business that grows strawberries on land acquired six generations ago. Now it exports delicious products all over the world. This book tells the Beerenberg story, and bursts with fabulous recipes and images. Chicken roulade with red pepper aioli; Thai chicken and potato triangles; Fig and cinnamon jam tarts with fresh strawberries; layered meringue and rose cups.

    Pages: 192
    Dimension: 250mm X 190mm
    Author: PAECH, GRANT
    Price: $39.95
  • Big Book of Kombucha Brewing Flavoring and Enjoying the Health Benefits of Fermented Tea
    Big Book of Kombucha Brewing Flavoring and Enjoying the Health Benefits of Fermented Tea
    ISBN: 9781612124339
    Publication date: 01/12/2016

    Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).

    Pages: 400
    Author: CRUM, HANNAH
    Price: $34.99
  • Blue Chair Jam Cookbook
    Blue Chair Jam Cookbook
    ISBN: 9781449487638
    Publication date: 01/07/2017

    If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, this James Beard Award-nominated cookbook is the book for you. Rachel's legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel's passion for fruit shines through every part of this lavishly photographed 384-page book, which is the culmination of nearly ten years of research. Nearly 120 original recipes organized around the seasons including offerings ranging from plain Lemon Marmalade and Plum Jam to Strawberry-Blood Orange Marmalade with Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the joyful essence of fruit and of the preserving process. The Blue Chair Jam Cookbook is not only an exciting and vibrant exploration of fruit and of the seasons, but also one of the few books to clearly explain and illustrate preserving techniques. Each recipe includes clear and detailed directions to help ensure success, and Rachel explores a wide range of technical questions as they relate to individual fruits and types of preserves

    Pages: 384
    Dimension: 267mm X 191mm
    Author: SAUNDERS, RACHEL
    Price: $49.99
  • Canning For A New Generation Updated and Expanded Edition
    Canning For A New Generation Updated and Expanded Edition
    ISBN: 9781617691850
    Publication date: 01/08/2016

    The appeal of fresh, homemade food has preservers, canners and home cooks flocking to the kitchen. Liana Krissoffs Canning for a New Generation: Updated and Expanded Edition is a hip, modern handbook chock-full of gorgeous flavour pairings and smart recipes, plus instruction in the finer points of what to can when. This edition includes 25 percent new content, featuring recipes for canning, drying, preserving and freezing food, as well as ideas for how to use many of the preserves in everyday meals. Matched to the seasons, Krissoffs reci­pes illustrate how best to use fresh produce at the height of its availabilityplus great techniques for intensifying flavours. Special diet concerns are also taken into account with recipe options for using less sugar and skipping commercial pectin. Krissoff includes old-style fermenting recipes, new freezing techniques and tips on preparing small-batch refrigerator pickles and jams. From chowchow to blueberry-maple jam, from plum mostarda to sweet-and-spicy pickled ramps, this cookbook is an essential reference and a truly modern take on a great tradition.

    Pages: 400
    Dimension: 228mm X 203mm
    Author: ALLEN, RINNE
    Price: $35.99
  • Cornersmith Recipes From the Cafe and Picklery
    Cornersmith Recipes From the Cafe and Picklery
    ISBN: 9781743362969
    Publication date: 23/09/2015

    Publication Date: September 2015
    When Alex Elliott-Howery and James Grant opened the doors to Cornersmith, their neighbourhood cafe on an unassuming street corner in Sydney's inner west, they wanted the food to represent the sustainable ethos they held to when cooking at home: making everything from scratch using local, in-season produce; avoiding processed foods; and pickling and preserving to reduce waste. But most importantly, they wanted to serve great-tasting, good-for-you food that everyone would love.From day one the locals flocked in, and Cornersmith has since grown to incorporate a picklery, cooking school and a produce-trading system where customers can swap home-grown produce for a coffee or a jar of pickles.This book brings together favourite dishes from the award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular pickles, jams, compotes, chutneys, relishes and fermented foods. Cornersmith food is about following the seasons, not the latest fad; it's about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it.

    Biographical note Alex Elliott-Howery and James Grant are the husband and wife team behind Marrickville cafe and picklery, Cornersmith. Together they head a team that includes chefs, cheesemakers, picklers and preservers.


    Pages: 272
    Author: ELLIOTT-HOWERY, ALEX AND GRANT, JAMES
    Price: $49.99
  • Cornersmith Salads and Pickles Vegetables With More Taste and Less Waste
    Cornersmith Salads and Pickles Vegetables With More Taste and Less Waste
    ISBN: 9781743369234
    Publication date: 27/09/2017

    Publication Date: Late September 2017

    Alex Elliott-Howery is the co-founder of what has become a thriving and boundary-breaking food community in inner Sydney. She runs the Cornersmith cafes, renowned for their big heart and strong conscience when it comes to sustainably sourced food. The Cornersmith answer to Hetty McKinnon's Community cookbook ... Food so delicious you won't notice there's no meat
    Make vegetables the hero of your plate.

    The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein - a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt... Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.

    Alex teaches pickling and preserving workshops at the Cornersmith cooking school, the Picklery. She and her team of picklers, fermenters, cheesemakers, bread bakers and others have taught many hundreds of classes over the years.
    Sabine Spindler, known as the 'waste warrior', is head chef and chief salad creator at the Cornersmith cafes. Her experience working in fine dining restaurants in Europe left her shocked by the amount of good food that goes to waste on a daily basis in the hospitality industry.

    Pages: 224
    Dimension: 276mm X 201mm
    Author: ELLIOTT-HOWERY, ALEX AND SPINDLER, SABINE
    Price: $39.99
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