Preserving, Pickling, and FermentationLike this list

14 items

• Saving the Season

  a Cook's Guide to Home Canning, Pickling, and Preserving

  West, Kevin, 1970-

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  "A stylish, richly illustrated, practical guide for home cooks and preserving enthusiasts. Incorporating classic favorites and new flavors, West gives us more than one hundred recipes, organized by season."

• The Art of Fermentation

  An In-depth Exploration of Essential Concepts and Processes From Around the World

  Katz, Sandor Ellix, 1962-

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  "This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz explores the scientific basis of…Read moreRead more of this annotation

• The Fermentation Kitchen

  Recipes and Techniques for Kimchi, Kombucha, Kōji, and More

  Cooper, Sam (Cook),

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  "From kimchi to miso, kombucha to ginger beer, 'The Fermentation Kitchen' introduces you to the alchemy of fermentation - taking simple ingredients and transforming them in form and flavor. Reconnect with these natural processes and learn to…Read moreRead more of this annotation

• Fermented Vegetables

  Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastas

  Shockey, Kirsten K.

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  "This new edition of the book builds on the the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods…Read moreRead more of this annotation

• The Mini Farming Guide to Fermenting

  Self-sufficiency From Beer and Cheese to Wine and Vinegar

  Markham, Brett L.

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  "Markham explains how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive--making your own can not only be fun but will save money. Learn to make sourdough or…Read moreRead more of this annotation

• Fermentation on Wheels

  Road Stories, Food Ramblings, and 50 Do-it-yourself Recipes From Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead

  Whitsitt, Tara,

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  "An enlightening and delicious road adventure/cookbook from the young woman the New York Times dubbed 'The Johnny Appleseed of Pickling.' Through her winning stories, illustrations, photographs, and fifty recipes, Fermentation on Wheels tracks the…Read moreRead more of this annotation

• The Noma Guide to Fermentation

  Foundations of Flavor

  Redzepi, René,

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  "Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques…Read moreRead more of this annotation

• The America's Test Kitchen Do-it-yourself Cookbook

  100+ Foolproof Kitchen Projects for the Adventurous Home Cook

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  "Why buy it when you can make it? From smoked bacon and dill pickles to your own home-brewed ale, trust the test kitchen experts to guide you through more than 100 foolproof kitchen projects."

• Foolproof Preserving

  a Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More

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  "The art of preserving produce by canning and preserving has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and…Read moreRead more of this annotation

• The Complete Book of Year-round Small-batch Preserving

  Over 300 Delicious Recipes

  Topp, Ellie

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  "Few people have time for large preserving marathons that can take all day or more. The recipes in this book allow you to put up a few jars quickly and easily of whatever is fresh and available, with a minimum of time and fuss."

• Preserving

  Conserving, Salting, Smoking, Pickling

  Mathiot, Ginette, 1907-1998

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  "Classic French preserving techniques updated for a modern audience. Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author. Enjoy local, fresh, organic food throughout the year."

• Preserving the Japanese Way

  Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

  Hachisu, Nancy Singleton,

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  "This book, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire.…Read moreRead more of this annotation

• The River Cottage Preserves Handbook

  Corbin, Pam

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  "River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends' and neighbors' gardens) into everything from jams and jellies to vinegars and sauces."

• The Art of Preserving

  Ancient Techniques and Modern Inventions to Capture Every Season in a Jar

  Macdonald, Emma (Chef),

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  "Macdonald, chef and founder of The Bay Tree Food Co., returns with an exciting survey of preserved foods, complete with recipes for the chutneys, curds, and jellies she produces for shops and restaurants across Britain. 'The freshness and flavor…Read moreRead more of this annotation