3,973円 **Learn how to make flavorful fermented foodsーfrom wild edibles!ーwith this fermentation cookbook featuring 100+ plant-based recipes for krauts and kimchis, brines, cheeses, and more. “I am in awe of this book”ーSandor Katz, author of The Art of Fermentation** One of the most influential tastema...

9,950円 Longlisted for the André Simon Award for Food Books for 2024 “Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.”ーDavid Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation With r...

4,643円 **A FERMENTATION COOKBOOK FOR EVERY HOME CHEF: The James Beard Award winner and New York Times-bestselling author of The Art of Fermentation travels the globe to celebrate the fermenting recipes, processes, and traditions that inspire him. “Sandor’s life of curiosity-filled travel and exploration...

4,637円 Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique homemade vinegars using any landscape. Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more! After cov...

1,500円 Freeze-Drying for Beginners: A Step-by-Step Guide By Tristan Ramsay Imagine biting into a strawberry that tastes as fresh as the day it was pickedーeven though it's been on your shelf for months. This isn't science fictionーit's the power of freeze-drying. In Freeze-Drying for Beginners, Tristan ...

3,973円 “Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”ーThe New Yorker The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké,...

3,310円 A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brewsーincluding wildcrafted meads, bragots, t’ej, grog, honey beers, and more! “A great guide . . . full of practical information and fascinating lore.”ーSandor Ellix Katz, autho...

3,581円 The definitive guide to preserving the harvest, achieving blue-ribbon quality, and building a truly self-sufficient pantry. Blue Ribbon Canning brings you over 139 of the nation's best canning recipes, each of which has earned top honors at state fairs. More than a collection of recipes, this boo...

3,317円 More than 250 easy and enjoyable recipes! “The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around.”ーDeborah Madison Over 100,00 copies sold! Typical books about preserving garden produce nearly always assume th...

2,519円 From classic to quirky, the pickle is the ultimate accessory to pack a punch and perk up any meal. With trending versions from pickled scotch bonnet chillies to pickle popcorn (yes really!) pickles have fast become the ultimate flavour bomb and the culinary companion of elite snacks everywhere. W...

1,760円 Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative ...

1,760円 The second in a series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about -- transformation. You start wi...