Preserving & freezing

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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...

    $19.29 $26.00
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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...

    $32.45 $39.95

    5 stars

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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...

    $18.36 $19.95
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  • Preserves"/
    Preserves (English, Hardback) Pam Corbin

    In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around

    $18.90 $26.95
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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...

    $24.64 $29.95
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  • Let's
    Let's Preserve It (English, Hardback) Beryl Wood

    Features classic recipes such as mint jelly, lemon curd and Seville orange marmalade as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables. This book includes guidelines on equipment and preparation, useful hints on cooking and important tips to remember.

    $16.39 $20.95

    5 stars

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

    An essential update of the perennial bestseller.

    $28.94 $35.00

    5 stars

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  • Fermented
    Fermented Vegetables (English, Paperback) Kristen Shockey, Christopher Shockey

    Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes using the same methods to make over 80 other fermented vegetable and herbs, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander.

    $22.79 $24.95
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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.

    $6.66
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  • Curing
    Curing and Smoking Fish (English, Paperback) Stanley Marianski, Adam Marianski $17.14 $19.95
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  • The
    The Dehydrator Bible (English, Paperback) Jennifer Mackenzie, Jay Nutt

    The definitive guide to preserving food using modern kitchen appliances to achieve the age-old practice of dehydration.

    $21.12 $24.95
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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...

    $12.94 $16.95
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  • Dry-Curing
    Dry-Curing Pork (English, Paperback) Hector Kent

    How to dry-cure pork delicacies at home.

    $19.13
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  • Home
    Home Smoking and Curing (English, Hardback) Keith Erlandson

    Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; making the most of meats in season; and easy to follow instructions for building your own kiln.

    $15.23 $18.95
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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.

    $19.29 $21.17
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  • Savory
    Savory Sweet (English, Hardback) Beth Dooley, Mette Nielsen

    “Let’s dispense with the usual old notions of preserving,” Beth Dooley suggests, leading us into Mette Nielsen’s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen’s Nordic heritage is handy as she...

    $23.27 $24.95
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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.

    $20.38
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  • Real
    Real Food Fermentation (English, Paperback) Alex Lewin

    Author and health strategist Alex Lewin empowers you with the tools, techniques, instructions, and delicious recipes to make all fermented foods at home in this essential book for your culinary library.

    $20.75 $24.99

    5 stars

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