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  • The
    The Art of Fermentation (English, Hardback) Sandor Ellix Katz

    "'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...

    $32.76 $39.95

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  • Charcuterie"/
    Charcuterie (English, Hardback) Michael Ruhlman, Brian Polcyn

    An essential update of the perennial bestseller.


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  • Wild
    Wild Fermentation (English, Paperback) Sandor Ellix Katz

    The Book That Started the Fermentation RevolutionSandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist...

    $25.26 $29.95
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  • Dehydrating
    Dehydrating at Home (Paperback) Michelle Keogh

    From kale chips to beef jerky, raw cookies to fruit leathers, dehydrating food at home is the tastiest way to be healthy.

    5 stars

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  • Curing
    Curing & Smoking (English, Hardback) Steven Lamb

    Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat - it doesn't have to take up a huge amount of space.The...

    $19.79 $26.00
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  • The
    The Art of Making Fermented Sausages (English, Paperback) Stanley Marianski, Adam Marianski

    The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make...

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  • Food
    Food Drying Techniques (English, Paperback) Carol W Costenbader

    Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

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  • Do
    Do Preserve (English, Paperback) Mimi Beaven, Anja Dunk

    How do you capture the gloriously intense flavour of fully ripened, freshly picked summer fruit and vegetables? Foodie friends Mimi, Anja and Jen combine their experiences as caterers, foragers and farmers to bring you the essential guide to preserving. Drawing together techniques handed-down through the generations with mouth-watering recipes - inherited and invented - for jams, chutneys, pickles...

    $13.68 $16.95
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  • Dry-Curing
    Dry-Curing Pork (English, Paperback) Hector Kent

    How to dry-cure pork delicacies at home.

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  • Preserving
    Preserving the Japanese Way (English, Hardback) Nancy Singleton Hachisu

    Introducing straightforward Japanese methods of salting, pickling, and fermenting that are approachable and east to integrate into a Western cooking.

    $29.72 $40.00
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  • Curing
    Curing and Smoking Fish (English, Paperback) Stanley Marianski, Adam Marianski $17.72 $19.95
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  • Abundance"/
    Abundance (Paperback) Alys Fowler

    Fresh produce is a joy: crunchy lettuce, sun-warmed tomatoes, juicy berries - their flavours are immediate - but a winter of those summer flavours preserved, now that's a feeling of satisfaction.

    $20.01 $21.90
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  • Fermented"/
    Fermented (English, Hardback) Charlotte Pike

    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 and Korean Kimchi.

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  • Make
    Make Your Own Bacon and Ham and Other Salted, Smoked and Cured Meats (Paperback) Paul Peacock

    A competitively priced and authentic guide to preserving meat at home.

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  • Fermentation
    Fermentation for Beginners (English, Paperback) Drakes Press

    Fermented foods are a delicious and rich source of nourishment. Many of our favorite everyday foods like beer, wine, cheese, bread, and yogurt, or beloved family traditions like sauerkraut, corned beef, and kimchi, are the result of fermentation. Besides adding complexity and flavor to many foods, fermentation is also proven to add amazing health benefits--from promoting healthy digestion to...

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  • Pickling
    Pickling Handbook: Homemade Recipes to Enjoy All Year Round (English, Hardback) Karin Bojs

    Pickling is one of the oldest and easiest methods of preserving vegetables. This book provides an insight into the traditional techniques and local delicacies, such as the Korean kimchi and the Balkan sarma, as well as the universal classics (cucumbers, beetroots, cabbage).

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  • Pantry
    Pantry Stuffers Soup Mixes (English, Paperback) Wanda Bailey Clark $20.50 $24.95
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  • Asian
    Asian Pickles (English, Hardback) Karen Solomon

    A do-it-yourself guide to making Asian pickles introduces unique ingredients and various brine-making techniques, sharing 75 of the most-sought recipes including Chinese Spicy Ginger Cucumbers, Japanese Umeboshi and Indian Coconut-Mint Chutney. 15,000 first printing.

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