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This book offers several different preserving methods, all with delicious results. Ingredient lists, popular fruits and vegetables, sugars, and cooking techniques are all explained along with storage information, helpful hints, and tips. With over 80 recipes it offers essential information for homemade products using fresh produce.

(Paperback)

Synopsis coming soon.......

(Paperback)

Synopsis coming soon.......

(Paperback)

Recipes and tips to create your own jams, jellies, pickles, relishes and chutneys from an ABC Local Radio regular.

(Hardback)

"This handy illustrated manual that demystifies canning, fermenting, dehydrating, pickling, and more"--

(Paperback)

Drying fruit, vegetables, and beans and creating fruit leather, meat jerky, and herb blends at home is easy, safe, and satisfying. Photographic step-by-step instructions offer detailed guidelines on drying and enjoying dozens of popular foods.

(Paperback)

Best-selling authors and fermentation experts Christopher and Kirsten Shockey enter the realm of fermented beverages with this comprehensive guide to making hard cider that features techniques for achieving a wide range of styles and flavours.

(Hardback)

(Paperback)

Embrace self-sufficiency with this simple guide to canning and preserving all your favourite foodsincluding fruits, veggies, and more!

(Paperback)

(Paperback)

Comfort cooking to fill your freezer with reliably delicious meals by one of Australia's fastest-growing meal delivery services.

(Hardback)

Cook, Batch, Freeze is the ideal book for anyone looking to save time and money, without scrimping on flavour and nutritious value. By understanding how to make the most of your freezer, by cooking in bulk and freezing leftovers, you can cut down on the cost of your ingredients and the time you spend in your kitchen.

(Paperback)

This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible recipes for the home cook include beef jerky, smoked salmon, brined cheese, and more.

(Hardback)

"Boost the flavor of any meal with this definitive guide on curing and preserving your own jams, pickles, sauces, and more, featuring more than 150 recipes for using your preserved goods"--

(Hardback)

A fun yet comprehensive celebration of the worlds fermented food and drink.

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A full update and revision of the bestselling guide to fermenting vegetables (178,000 copies in print), with 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.

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The authors of the best-selling Fermented Vegetables are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.

(Paperback)

An in-depth guide to the easiest and most economical way to preserve homegrown or locally grown produce--in the freezer! Techniques and tips for more than 55 popular fruits and vegetables are featured along with 100 recipes that freeze well and use previously frozen produce to best advantage.

(Hardback)

Why settle for the same old jams when you could try something deliciously different

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In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 130 easy, healthy recipes for pickled, preserved and fermented vegetables.

(Hardback)

Jerky is the essential cookbook for preparing, drying, and curing meats!

(Hardback)

Master the basics and experiment with innovative flavor combinations in this definitive guide to fermentation.

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Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji.