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Australian Book Retailer of the Year 2021
Naomi Duguid
Weaving together history, culinary science, and an expansive array of recipes, The Miracle of Salt is the first cookbook to explore the magic of salt in the global foodscape, from…
Available to order, ships in 5-9 daysAvailable to order
Holly Davis
How to make gut-friendly fermented foods by a wholefood pioneer
In stock at 4 shops, ships in 3-4 daysIn stock at 4 shops
Rene Redzepi, David Zilber
The world’s most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation.
In stock at 3 shops, ships in 3-4 daysIn stock at 3 shops
Pietro Demaio
An engaging mix of preserving recipes mixed with memories and anecdotes of childhood and travel.
In stock at 6 shops, ships in 3-4 daysIn stock at 6 shops
Sharon Flynn
Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations.
In stock at 5 shops, ships in 3-4 daysIn stock at 5 shops
Kathryn Lukas,Shane Peterson
Providing the history, health information, and safest methods for preserving, this resource offers 115 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, yogurt, kombucha, and…
Kirsten Bradley, Nick Ritar
Get started living a homegrown life with the hugely popular Aussie permaculture educators, Milkwood.
In stock at 2 shops, ships in 3-4 daysIn stock at 2 shops
Kylee Newton,National Trust Books
Why settle for the same old jams when you could try something deliciously different?
Available to order, ships in 10-14 daysAvailable to order
Kylee Newton
Save the seasons: make jam, chutney, ferments and pickles and turn them into over 70 spin-off recipes.
Available to order, ships in approx 2 weeksAvailable to order
Michael Ruhlman,Brian Polcyn (SchoolCraft College)
An essential update of the perennial bestseller.
Claudia Lucero
Popular cheesemaking author Claudia Lucero shares 60 creative recipes for using whey, a nutrient-rich byproduct that too often goes to waste in the making of cheese, yogurt, and kefir.
Tracklements
Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season. It’s easy to do, inexpensive and…
Pam Corbin
The ONLY book you need for making superb jams, jellies, marmalades, chutneys, pickles and plenty more
Gabe Toth
Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting…
Available to order, ships in approx 4 weeksAvailable to order
Asa Simonsson
Ferments are amazing, they not only are great-tasting, but are very good for you. This practical guide is bursting with expert advice for easy and successful food ferments, beautifully photographed…
Felicity Evans
Kombucha and other fermented drinks are great for gut health, but they’re expensive to buy and you can’t be sure of the quality. But it’s easy to make your own…
Available to order, ships in 3-5 daysAvailable to order
Nancy Singleton Hachisu
Introducing straightforward Japanese methods of salting, pickling, and fermenting that are approachable and east to integrate into a Western cooking.
Jessica Koslow
"This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl Away collects Koslow's…
Louise Avery
Kombucha is a fermented drink (made using tea, sugar, a simple bacteria, and yeast) that is known for its health-giving properties. It is experiencing a resurgence in popularity, along with…
Wardeh Harmon
Pickles, kimchi, kefir, kombucha, sourdough, yogurt, cheese, and more!
Julia Skinner
Food historian and fermentation expert Julia Skinner takes a deep dive into the fascinating cultural history of fermented foods, examining how bread, coffee, tea, alcoholic drinks, vinegars, fermented vegetables, herbs…
Alex Elliott-Howery,Jaimee Edwards
A kitchen skills handbook to buy less, waste less, save money and make more with what you’ve got by the original waste warriors, Cornersmith.
Sandor Ellix Katz
Selected as a best cookbook of the year by BBC Food Programme
‘…the high priest of fermentation - the Guardian
'The godfather of fermentation.’ -The Telegraph
‘Sandor Katz’s teachings and…
Hannah Crum,Alex LaGory
This complete guide, from the proprietors of Kombucha Kamp (kombuchakamp.com), shows you how to do it from start to finish, with illustrated step-by-step instructions and recipes for 286 different flavour…
