Cookbooks for preserving & fermenting

Ferment For Good: Ancient Foods for the Modern Gut: The Slowest Kind of Fast Food

Ferment For Good: Ancient Foods for the Modern Gut: The Slowest Kind of Fast Food

Sharon Flynn

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 English teacher who has hooked early in her 20s and has since made it her life's...

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The Noma Guide to Fermentation

The Noma Guide to Fermentation

Rene Redzepi, David Zilber

The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation - the secret sauce behind every dish at noma, the world's leading restaurant, and one of the most...

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Preserving the Italian Way

Preserving the Italian Way

Pietro Demaio

An engaging mix of preserving recipes mixed with memories and anecdotes of childhood and travel. It also remembers the pioneers who travelled to Australia and have given us this rich heritage of preserving foods.

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Milkwood: Real skills for down-to-earth living

Milkwood: Real skills for down-to-earth living

Kirsten Bradley, Nick Ritar

Get started living a homegrown life with the hugely popular Aussie permaculture educators, Milkwood.

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Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

Michael Ruhlman, Brian Polcyn (SchoolCraft College), Yevgenity Solovyev

An essential update of the perennial bestseller.

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Brew a Batch: A Beginner's Guide to Home-Brewed Beer

Brew a Batch: A Beginner’s Guide to Home-Brewed Beer

Christopher Sidwa

Be the most popular person at the party with your own home brew - as good as the wildly popular Batch beers.Join the craft beer phenomenon by learning to brew and bottle your own beer, brewed the way you like it and...

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Ferment: A Guide to the Ancient Art of Making Cultured Foods

Ferment: A Guide to the Ancient Art of Making Cultured Foods

Holly Davis

How to make gut-friendly fermented foods by a wholefood pioneer

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Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Nancy Singleton Hachisu

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

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The Korean Kimchi Cookbook

The Korean Kimchi Cookbook

Lee O-Young, Lee Kyou-Tae, Kim Man-Jo

Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.

$29.99Buy now

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Cornersmith: Recipes from the Cafe and Picklery

Cornersmith: Recipes from the Cafe and Picklery

Alex Elliott-Howery, James Grant

Cornersmith the cookbook, with seasonal photography spanning an entire year, serves up the recipes and methodologies used in the creation of the food that draws visitors from all over the world to the Cornersmith cafe is Sydney.

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Cornersmith: Salads and Pickles: Vegetables with More Taste & Less Waste

Cornersmith: Salads and Pickles: Vegetables with More Taste & Less Waste

Sabine Spindler, Alex Elliott-Howery

The Cornersmith answer to Hetty McKinnon's Community cookbook ... Food so delicious you won't notice there's no meat

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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

Sandor Ellix Katz, Michael Pollan

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...

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