{"title":"Cookery: preserving and freezing Books","description":"","products":[{"product_id":"the-ice-kitchen-9780008385118","title":"The Ice Kitchen","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e'A well-thought out concept with invaluable tips for making the most of your time and ingredients.' Rukmini Iyer\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e‘An efficient way of organising not just your freezer, but your kitchen and the way you think about meal-prep – it’s the way I’d like my kitchen to run. As you’d expect from Shivi, the recipes are fresh, modern and achievable.’ Rukmini Iyer\u003c\/p\u003e           \u003cp\u003e‘This is such a clever and useful book. Shivi’s fabulous recipes will get every home cook making the most of their freezer and stocking up on delicious meals for the week.’ Rosie Birkett\u003c\/p\u003e           \u003cp\u003e‘I don’t use my freezer at all for the simple reason that I don’t know the foolproof ways to do it. This is an inspiring book that will change the way you cook.’ Chetna Makan\u003c\/p\u003e           \u003cp\u003e‘\u003cem\u003eThe Ice Kitchen\u003c\/em\u003e celebrates the much-maligned freezer whilst taking the snobbery out of using one. Not only does it offer great money- and time-saving ideas but also tips and tricks on batch cooking and ice cube wizardry. But, all this aside, the recipes are just very, very good! Brings the freezer in from the cold.’ Matt Tebbutt\u003c\/p\u003e","brand":"HarperCollins Publishers","offers":[{"title":"Default Title","offer_id":47832471339351,"sku":"9780008385118","price":15.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780008385118.jpg?v=1710333736"},{"product_id":"good-food-sorted-9780241371008","title":"Good Food Sorted","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eChris Bavin is currently a judge on BBC's primetime cooking show, Britain's Best Home Cook, alongside Mary Berry. He also co-presents the hugely popular Eat Well for Less? with Greg Wallace. Presenting Eat Well for Less? for four series has given Chris an insight into the nation's fridges, store-cupboards and freezers. He has a unique understanding of where families are going wrong in the kitchen, and how to help. As a former market trader and fresh produce importer, Chris's business, The Naked Grocer, twice won National Independent Retailer of the Year. As well as his busy TV career, Chris runs cookery demonstrations, gives educational talks to children, and \u003ci\u003ealways\u003c\/i\u003e cooks for his family.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eIn Good Food, Sorted, Chris provides great ideas for meal planning, and tips for managing a store cupboard and for saving money on your weekly shop, as well as 100 recipes for family favourites using everyday ingredients. His 'flex the flavours' tips where he suggests swapping certain ingredients are inspired. * Choice *\u003cbr\u003eCanny shopping, proper preparation time and unfussy but fab dishes make for this book's family-friendly meals that cut down on food waste and washing up. There's a sunny Sunday morning breakfast of shakshuka - smoky, spicy baked eggs - a weekday quick spicy sausage ragu, for which the sauce can be made in advance, and a vegan-friendly snack of roasted chickpeas which take moments to prepare. * Sunday Express S Magazine *\u003cbr\u003eYummy ideas for energy-boosting breakfasts, quick mid-week dinners, and healthy snacks, as well as tips on how to batch-cook and freeze. * Your Home *\u003cbr\u003eFull of his top tips for savvy shopping and also includes more than 100 of his favourite recipes that are easy to make, fuss-free and delicious. * The Sun *","brand":"Dorling Kindersley Ltd","offers":[{"title":"Default Title","offer_id":47832722047319,"sku":"9780241371008","price":14.24,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780241371008.jpg?v=1710337212"},{"product_id":"west-winds-recipes-history-and-tales-from-jamaica-9780241543566","title":"West Winds Recipes History and Tales from Jamaica","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e** WINNER OF FORTNUM \u0026amp; MASON BEST COOKBOOK AWARD 2023 **\u003cbr\u003e** WINNER Jane Grigson Award 2022 **\u003cbr\u003e** Shortlisted IACP Cookbook awards 2023 **\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA beautiful cookbook that celebrates the wonderfully diverse flavours in Caribbean cooking with over 100 riveting recipes to try. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIntroducing\u003ci\u003e West Winds \u003c\/i\u003e- the most-talked about cookbook of 2022 and a joyous celebration of Caribbean cooking, with a special focus on the sensational flavours of Jamaican cuisine. Winner of the Jane Grigson Trust Award 2022, the all-encompassing Caribbean cookbook \u003ci\u003eWest Winds\u003c\/i\u003e introduces everyone, everywhere to the enriching and mouth-watering flavours that Jamaica has to offer.\u003cbr\u003e\u003cbr\u003eGrowing up in London and now living in Berlin, food writer Riaz Phillips is passionate about celebrating the familiar Caribbean food of his childhood while also demystifying new and unknown ingredients for home cooks from around the globe. With 120 traditional and delicious dishes that draw \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eThe Guardian Best Food Books 2022 - \u003ci\u003eFrom the flicker of gas that opens the book to the ode to rum that finishes it, West Winds: Recipes, History and Tales from Jamaica is captivating.\u003c\/i\u003e\u003c\/b\u003e -- Rachel Roddy * The Guardian *\u003cbr\u003e\u003cb\u003eindependent.co.uk Best Cookbooks of 2022 \u003c\/b\u003e- This book blazes a trail for Caribbean food - Jamaican food in particular [...] this book is far more than a collection of recipes [...] a joy to read -- Susan Low * independent.co.uk *\u003cbr\u003eImmerse yourself in the history of Jamaica as this cookbook is a beautiful tapestry of personal anecdotes, authentically shot pictures and of course, delicious recipes. -- Yasmin Rufo * Evening Standard *\u003cbr\u003eRiaz Phillips combines his experiences living in Jamaica and among London's Caribbean diaspora with history and folk tales to bring the island's food legacy to life. -- Phoebe Stone * delicious *\u003cbr\u003eImpeccably researched [...] invaluable. -- Joanna Taylor * ES Magazine *\u003c\/p\u003e","brand":"Dorling Kindersley Ltd","offers":[{"title":"Default Title","offer_id":47832880021847,"sku":"9780241543566","price":21.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780241543566.jpg?v=1710339059"},{"product_id":"the-medicinal-chef-9780600636045","title":"The Medicinal Chef","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe essential guide to eating a healthy and balanced vegan diet","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":47833290146135,"sku":"9780600636045","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780600636045.jpg?v=1710344753"},{"product_id":"preserves-river-cottage-handbook-no2-9780747595328","title":"Preserves River Cottage Handbook No2","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eIn the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e'Pam \"The Jam\" Corbin, a giant of modern fruit preserving' The Times","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":47833408405847,"sku":"9780747595328","price":17.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780747595328.jpg?v=1710346265"},{"product_id":"pam-the-jam-9781408884492","title":"Pam the Jam","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e-\u003cbr\u003e\u003cb\u003e''Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I''ve learnt so much from her'' \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e DIANA HENRY\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ''Pam the Jam'', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. \u003cbr\u003e\u003cbr\u003ePam will show you how to make more unusual preserves too  such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there''s a recipe for classic lemon curd, \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003ePam Corbin is the master, and the first person I turn to for everything to do with preserving. I’ve learnt so much from her -- Diana Henry\u003cbr\u003ePam takes you on a fruit-filled journey, teaching you the skills to capture each season’s brief flavourful moments in jars that you’ll treasure -- Dan Lepard\u003cbr\u003eI’ve learnt so much from Pam about making preserves. I love the way she’s dialling down the sugar and dialling up the fruit and veg in a lot of these recipes – and the results are as good as ever -- Hugh Fearnley-Whittingstall\u003cbr\u003ePam’s super-delicious recipes capture flavour at its peak, with even more fruit, and far less sugar and vinegar in her preserves and pickles -- Darina Allen\u003cbr\u003eThere is no greater authority on preserving than Pam the Jam. Her knowledge is endless, matched only by her infectious enthusiasm and down-to-earth competence -- Guy Singh-Watson, Founder of Riverford Organic Farmers\u003cbr\u003eA handsome, practical tome -- \u003ci\u003eDelicious\u003c\/i\u003e magazine\u003cbr\u003eThe new bottling bible * Daily Telegraph *\u003cbr\u003eEverything you need to know about making jam * Country Life *\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":47836875391319,"sku":"9781408884492","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781408884492.jpg?v=1710384479"},{"product_id":"cook-batch-freeze-easy-meals-to-feed-your-family-on-a-budget-9781911670346","title":"Cook, Batch, Freeze: Easy meals to feed your","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003eCook, Batch, Freeze\u003c\/em\u003e 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.\u003c\/p\u003e           \u003cp\u003ePacked with 100 delicious recipes and with chapters on Meat, Fish, Vegetables, Bread, Fruit and Cakes, this comprehensive guide means that you will always have a meal on-hand for any occasion. The flavour-filled recipes include Lentil and Venison Sausage Stew, Thai Coconut Fish Curry, Smoked Aubergine Tagine, Pear, Saffron and Ginger Tarte Tatin, Easy Spiced Banana and Apricot Bread and Peach and Mascarpone Crumble Cake. \u003cem\u003eCook, Batch, Freeze\u003c\/em\u003e features all the basic recipes a busy cook needs, as well as family favourites and showstoppers for special occasions.\u003c\/p\u003e           \u003cp\u003eEvery recipe features health and safety advice on freezing, defrosting and reheating, and there are handy at-a-glance charts of ingredients that show which ones can be frozen and for how long. With recipes for sauces and quick snacks, as well as full meals, breads and puddings, with this book your freezer is your secret weapon in the kitchen.\u003c\/p\u003e","brand":"HarperCollins Publishers","offers":[{"title":"Default Title","offer_id":47850518085975,"sku":"9781911670346","price":9.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781911670346.jpg?v=1710614888"},{"product_id":"the-art-of-preserving-ancient-techniques-and-modern-inventions-to-capture-every-season-in-a-jar-9781848993983","title":"The Art of Preserving: Ancient techniques and","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003ePreserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling\/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"An exciting survey of preserved foods . . . with simple-to-follow recipes, Macdonald expertly walks readers through the process, covering each step, from the equipment needed to troubleshooting problems such as mold and curdling. This is an inspiring guide to new flavors and reliable methods of preserving them.\" - \u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Clean fonts and design enhance the book's modern feel and make it easy and practical to use in the kitchen. This is a perfect addition to a library collection because, while it's designed for beginners, experts, too, will love its new ideas and diversity of recipes.\" - \u003cb\u003eSarah Tansley\u003c\/b\u003e, \u003ci\u003eBooklist\u003c\/i\u003e.","brand":"Watkins Media Limited","offers":[{"title":"Default Title","offer_id":47850686251351,"sku":"9781848993983","price":15.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781848993983.jpg?v=1710619016"},{"product_id":"preserves-pickles-100-traditional-and-creative-recipe-for-jams-jellies-pickles-and-preserves-9781800650305","title":"Preserves \u0026 Pickles: 100 Traditional and Creative","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eDelicious and original recipes for 100 different pickles and preserves, from fruit-filled jams, jellies and marmalades, to tasty curds, cordials and chutneys.\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eThere's something about homemade produce that always tastes so much superior than anything store bought. Making jams, jellies, preserves and pickles at home has never been so popular, and is the perfect way to use up surplus seasonal fruits or vegetables; by turning them into something tasty and longer-lasting. Flavours and combinations are vast and range from the traditional tried-and-tested recipes such as orange marmalade and redcurrant jelly, to the more adventurous and exotic like the butternut and ginger curd or the pear and chocolate jam. Full of lip-smacking recipes, including ways to create sippable cordials, pickle vegetables, store fruit in syrup, the secrets to great flavours, simply made, are unlocked in this delightful book.\u003c\/p\u003e","brand":"Ryland, Peters \u0026 Small Ltd","offers":[{"title":"Default Title","offer_id":47850999152983,"sku":"9781800650305","price":15.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781800650305.jpg?v=1710626636"},{"product_id":"popsicle-party-home-made-natural-iced-treats-9781788790895","title":"Popsicle Party: Home-Made Natural Iced Treats","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e","brand":"Ryland, Peters \u0026 Small Ltd","offers":[{"title":"Default Title","offer_id":47851020583255,"sku":"9781788790895","price":7.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781788790895.jpg?v=1710627582"},{"product_id":"rhs-red-hot-chilli-grower-the-complete-guide-to-planting-picking-and-preserving-chillies-9781784720438","title":"RHS Red Hot Chilli Grower: The complete guide to","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAn informative and inspirational guide aimed at anyone who fancies giving chilli growing a go.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom 'Hungarian Hot Wax' to 'Red Savina', and 'Scotch Bonnet' to 'Elephant's Trunk', chillies come in dozens of shapes, colours and degrees of spiciness - from sweet and succulent to blow-your-head-off hot.\u003cbr\u003e\u003cbr\u003e\u003ci\u003e\u003cb\u003eRHS Red Hot Chilli Grower\u003c\/b\u003e \u003c\/i\u003eprovides everything you need to grow your own chillies from scratch, with step-by-step instructions for sowing seeds, caring for the plants, harvesting the fruit and troubleshooting common problems. Chilli-lovers will also find plenty of background information, such as a short history of the chilli and a guide to Scoville heat units (the official measurement of spicy heat), as well as tasty tips for enjoying the fruits of your work. \u003cbr\u003e\u003cbr\u003ePacked with charts, checklists, photographs and illustrations, this is the perfect guide to the world of grow-your-own chillies.\u003c\/p\u003e","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":47851286233431,"sku":"9781784720438","price":14.24,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781784720438.jpg?v=1710632701"},{"product_id":"self-sufficiency-preserving-jams-jellies-pickles-and-more-9781504800358","title":"Self-Sufficiency: Preserving: Jams, Jellies,","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eMost fruits and vegetables can be used for preserving, and what better and more satisfying way to use up home-grown or local produce than to puree, pickle, bottle or salt it and consume it throughout the year! There are several different methods of preserving fruits and vegetables and all give delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles and salted vegetables are all practical and economical ways to preserve seasonal produce. And you don't need a load of kitchen gadgets and equipment to get started: a heavy-based pan, a funnel, a sugar thermometer and a selection of glass storage jars are all you need.","brand":"IMM Lifestyle Books","offers":[{"title":"Default Title","offer_id":47851896275287,"sku":"9781504800358","price":9.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781504800358.jpg?v=1710647873"},{"product_id":"simply-tomato-100-recipes-for-enjoying-your-favorite-ingredient-all-year-long-9781648290374","title":"Simply Tomato: 100 Recipes for Enjoying Your","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eTake Your Love for Tomatoes to the Next Level Americans eat more tomatoes than any vegetable except for the potato. But what do we do with all those tomatoes? \u003cbr\u003e\u003cbr\u003eAcclaimed chef, cooking teacher, and author Martha Holmberg shares 100 recipes to turn the tomato into glorious dishes. Whether it's a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favourite summer fruit. \u003cbr\u003e\u003cbr\u003eThere are three versions of gazpacho, five ways to top roasted tomato puff pastry, plus Tomato and Zucchini Gratin, Classic Panzanella, Tomato Risotto, and Stuffed Tomatoes with Spiced Beef Piccadillo. With more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad. \u003cbr\u003e\u003cbr\u003eHolmberg also reveals her secret, umami-packed ingredient-tomato water. She calls it a \"magical elixir\" that can add intense tomato flavor to most anything you make.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“If, like Martha, you get ‘a ripple of joy when you hold a ripe tomato,’ then you’ll get a tidal wave of glee when you cook from this book. Whether it’s the Upgraded Niçoise Salad with Roasted Tomatoes and Deviled Eggs or the Seafood and Tomato Soup, there’s a surprise in each recipe and so much delight in the collection. You don’t have to have a tomato patch to cook the recipes, but their allure just might make you want to dig up some dirt and start a garden.”—\u003ci\u003e\u003cb\u003eDorie Greenspan, New York Times bestselling author of Baking with Dorie\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e“James Beard Award winner Holmberg informs and delights. . . . An indispensable resource.”—\u003ci\u003e\u003cb\u003ePublishers Weekly, STARRED REVIEW\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e“Consider this the tomato Bible. . . . The 100 dishes will turn tomato cooking\/eating habits upside down. . . . Destined to be an all-season favorite.”—\u003ci\u003e\u003cb\u003eBooklist, STARRED REVIEW\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e“This book is as delightful as its subject matter(if not more so!). I did not know I could love tomatoes more until Martha showed me how. She perfectly masters transforming a simple ingredient into the unexpected in this delightful and whimsical book.”—\u003ci\u003e\u003cb\u003eJustine Doiron of @Justine_Snacks\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e“Martha teaches us how to pick the perfect tomatoes and turn them into dishes you’ll be dying to eat—soups and salads, of course, but also hand pies, gratins, tarts, and more.” —\u003ci\u003e\u003cb\u003eJoshua McFadden, author of Six Seasons: A New Way with Vegetables and Grains for Every Season\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction\u003cbr\u003e My Thoughts on Recipes\u003cbr\u003e My Thoughts on Key Ingredients That Aren't Tomatoes\u003cbr\u003e With So Many Tomatoes, How to Choose the Right One?\u003cbr\u003e General Tomato Terminology\u003cbr\u003e Canned Tomatoes Aren't Second-Class Citizens\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTomato Snacks and Drinks\u003c\/b\u003e\u003cbr\u003e Grilled Bread with Tomato and Olive Oil\u003cbr\u003e Fresh Tomato Salsa That Clings to the Chip \u003cbr\u003e Roasted Green Tomato Salsa\u003cbr\u003e Upgraded Chile con Queso Dip         \u003cbr\u003e Quick-Pickled Cherry Tomatoes       \u003cbr\u003e Lacto-Fermented Pickled Tomatoes  \u003cbr\u003e Tomato Toasts with Toppings           \u003cbr\u003e Classic Roasted Tomatoes\u003cbr\u003e Grilled Cheese with Sun-Dried Tomato and Smoky Red Pepper Mayo\u003cbr\u003e Fried Green Tomatoes with Three Sauces    \u003cbr\u003e Sun-Dried Tomato and Smoky\u003cbr\u003e Roasted Red Pepper Mayo\u003cbr\u003e             Sweet Onion and Curry Mayonnaise\u003cbr\u003e             Triple-Lemon Mayonnaise\u003cbr\u003e Welsh Rarebit on Toast with Tomato Jam    \u003cbr\u003e Tomato Jam #1—Citrus and Ginger\u003cbr\u003e Tomato Jam #2—Sweet and Spicy   \u003cbr\u003e Fried Tomato Leaves with Anchovies and Mozzarella     \u003cbr\u003e Tomato Shrub and Ideas for Sodas   \u003cbr\u003e G \u0026amp; T \u0026amp; T (Gin \u0026amp; Tonic \u0026amp; Tomato)           \u003cbr\u003e “Improved” Bloody Mary     \u003cbr\u003e Cosmato         \u003cbr\u003e Tomato Water\u003cbr\u003e Tomato Syrup\u003cbr\u003e  \u003cbr\u003e\u003cb\u003eTomato Salads\u003c\/b\u003e\u003cbr\u003e A Perfect Platter of Sliced Tomatoes          \u003cbr\u003e Tomato Leaf, Arugula, and Other Mixed Greens Salad  \u003cbr\u003e             Shaggy Bread Crumbs\u003cbr\u003e             Parmigiano Croutons\u003cbr\u003e Sungold Cherry Tomato and Summer Corn Salad  \u003cbr\u003e Plums, Tomatoes, and Blueberries in Spiced\u003cbr\u003e Pomegranate Molasses Dressing       \u003cbr\u003e Tomato-Peach Salad with Lime-Ginger Dressing         \u003cbr\u003e Tomato, Peach, and Red Pepper Salad with Burrata\u003cbr\u003e Watermelon, Cherry Tomato, and Cucumber Salad in Smoky Lime Vinaigrette     \u003cbr\u003e             Smoky Lime Vinaigrette\u003cbr\u003e Caesar-Style Vinaigrette\u003cbr\u003e Tangerine-Brown Butter Vinaigrette\u003cbr\u003e Tomato-Ginger Vinaigrette\u003cbr\u003e Lemon and Thyme Vinaigrette\u003cbr\u003e Classic Panzanella     \u003cbr\u003e Grilled Bread Salad with Tomatoes, Shrimp, Lemon, and Thyme    \u003cbr\u003e BLT Salad\u003cbr\u003e             Creamy Salad Dressing\u003cbr\u003e Farro Salad with Sungolds, Mint, Roasted Red Pepper, and Cucumbers on Whipped Ricotta        \u003cbr\u003e Upgraded Niçoise Salad with Roasted Tomatoes and Deviled Eggs  \u003cbr\u003e Greek Salad, Revisited          \u003cbr\u003e Caprese Salad, Reconsidered\u003cbr\u003e French Lentils with Cherry Tomatoes, Wrinkly Green Beans, and Smoky Almonds\u003cbr\u003e  \u003cbr\u003e\u003cb\u003eTomato Soups and Stews\u003c\/b\u003e\u003cbr\u003e Gazpacho #1—Blended and Smoky \u003cbr\u003e Gazpacho #2—Finely Chopped and Fresh\u003cbr\u003e Gazpacho #3—Clear and Intensely Tomatoey\u003cbr\u003e Chilled Roasted Tomato, Corn, and Potato Soup   \u003cbr\u003e Soup of the Season    \u003cbr\u003e Classic Tomato Soup, with Three Variations\u003cbr\u003e Tomato Soup with Coconut, Chicken, and Chile  \u003cbr\u003e Seafood and Tomato Soup with Smoky, Garlicky Grilled Bread          \u003cbr\u003e  \u003cbr\u003e\u003cb\u003eTomato Pastas and Risottos\u003c\/b\u003e\u003cbr\u003e Sheet-Pan Spaghetti Sauce    \u003cbr\u003e Fresh Tomato Marinara Sauce (with a Secret Ingredient)     \u003cbr\u003e Foundational Tomato Sauce          \u003cbr\u003e Tomato Sauce with Mushrooms and Sweet Peppers          \u003cbr\u003e All the Salty Things Tomato Sauce   \u003cbr\u003e Slightly Excessive Meat Sauce         \u003cbr\u003e Creamy Tomato Sauce (with or without Vodka)\u003cbr\u003e Tomato Leaf and Basil Pesto\u003cbr\u003e Flash-Sautéed Cherry Tomatoes, Lemon, and Tuna on Angel Hair Pasta\u003cbr\u003e Pasta with No-Cook Tomato Sauce with Feta, Mint, and Parsley          \u003cbr\u003e Penne with Blasted Cherry Tomatoes, Fennel, and Salami    \u003cbr\u003e Blasted Cherry Tomatoes\u003cbr\u003e Ravioli in Brown-Butter Tomato Sauce\u003cbr\u003e Tomato Risotto with Summer Veg\u003cbr\u003e Macaroni and Cheese with a Layer of Roasted Tomatoes and Green Chiles\u003cbr\u003e Pappardelle with Tomato, Tender Leeks, Shrimp, and Brown Butter     \u003cbr\u003e Low and Slow Roasted Fresh Plum Tomatoes\u003cbr\u003e  \u003cbr\u003e\u003cb\u003eTomato Main Dishes\u003c\/b\u003e\u003cbr\u003e Roasted Tomato, Potato, Dill, and Feta Frittata\u003cbr\u003e Chickpea and Tomato Stew with Lots of Greens\u003cbr\u003e Roasted Fish Fillets with a Jumble of Tomatoes       \u003cbr\u003e Grilled Whole Fish with Tomato, Black Olives, and Parsley-Mint Pesto         \u003cbr\u003e             Parsley-Mint Pesto with Walnuts\u003cbr\u003e Tomatoes, Shrimp, and Chickpeas Baked with Feta and Crunchy Crumbs         \u003cbr\u003e Chicken Schnitzel with Tomato and Fennel Salad  \u003cbr\u003e Roast Chicken Thighs with Sheet-Pan\u003cbr\u003e Tomato-Onion Compote        \u003cbr\u003e French Chicken Fricassee with Vinegar and Tomatoes       \u003cbr\u003e Butternut Squash and Apple Cabbage Rolls Baked in Tomato Sauce         \u003cbr\u003e Tomatoes Stuffed with Spiced Beef Picadillo         \u003cbr\u003e Tender Lamb Meatballs in Tomato Sauce with Fragrant Spices  \u003cbr\u003e Braised Beef Short Ribs with Tomato, Dried Porcini, and Red Wine          \u003cbr\u003e Tomato Paste (Conserva)\u003cbr\u003e  \u003cbr\u003e\u003cb\u003eTomato Side Dishes\u003c\/b\u003e\u003cbr\u003e Provençale Tomatoes\u003cbr\u003e Long-Cooked Romano Beans with Tomatoes and Savory\u003cbr\u003e Tomato, Potato, and Gruyère Gratin\u003cbr\u003e Paella-Style Tomato-Saffron Rice\u003cbr\u003e Susie’s Tomato and Zucchini Gratin\u003cbr\u003e My Time-Consuming-but-Worth-It Ratatouille\u003cbr\u003e White Beans with Tomato Confit and Herbs\u003cbr\u003e  \u003cbr\u003e\u003cb\u003eTomato Tarts and Pastries\u003c\/b\u003e\u003cbr\u003e Tomato Tart with Ricotta and Herbs  Flaky Pastry Dough  Tomato-Gruyère Galette with Walnut Crust\u003cbr\u003e            Walnut Pâte Brisée\u003cbr\u003e Roasted Tomato Puff Pastry Appetizer . . .with Options  \u003cbr\u003e Tomato Tart with Parmigiano Frangipane    \u003cbr\u003e Tomato, Turkey, and Havarti Turnovers       \u003cbr\u003e Super-Flaky “Almost” Puff Pastry Dough    \u003cbr\u003e Cherry Tomato Clafoutis\u003cbr\u003e Cherry Tomato Confit\u003cbr\u003e Tomato Pissaladière  \u003cbr\u003e Roasted Canned Tomatoes\u003cbr\u003e  \u003cbr\u003e Resources\u003cbr\u003e Acknowledgments\u003cbr\u003e Index","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":48016981000535,"sku":"9781648290374","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781648290374.jpg?v=1712683888"},{"product_id":"wild-drinks-the-new-old-world-of-small-batch-brews-ferments-and-infusions-9781743796115","title":"Wild 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With recipes from mango jam to homemade tomato ketchup, and ingredients from raspberries to rose petals, \u003ci\u003eThane Prince''s Jams and Chutneys \u003c\/i\u003eis the tastiest guide to the art of preserving for the whole family. \u003cbr\u003e\u003cbr\u003ePerfect for all aspiring jam-makers and cooks, \u003ci\u003eThane Prince''s Jams and Chutneys \u003c\/i\u003eis the ideal step-by-step guide for anyone looking to create something uniquely d\u003c\/p\u003e","brand":"Dorling Kindersley Ltd","offers":[{"title":"Default Title","offer_id":48732977791319,"sku":"9780241255667","price":11.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780241255667.jpg?v=1719999140"},{"product_id":"easy-jams-chutneys-and-preserves-9780716022251","title":"Easy Jams Chutneys and Preserves","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThis book explains all you need to know to make your own delicious jams, jellies, marmalades, fruit butters, fruit cheeses, chutneys and pickles, including details of all the necessary equipment, how to choose the best fruit and vegetables to use, and how to make sure the jam sets properly to produce the best results.\u003cbr\u003e\u003cbr\u003eIn these straitened times, more and more people are keen to save money by making jams, jellies and chutneys from the surplus of their own homegrown fruit and vegetables or from free fruit, such as blackberries, available in nearby hedgerows. Val and John Harrison show how easy it is to collect together the required ingredients and start making your own produce.\u003c\/p\u003e","brand":"Little, Brown Book Group","offers":[{"title":"Default Title","offer_id":48736070828375,"sku":"9780716022251","price":10.44,"currency_code":"GBP","in_stock":true}]},{"product_id":"the-cultured-club-9780717171149","title":"The Cultured Club","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eAdding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, decrease incidence of allergies and sensitivities and generally boost the immune system and contribute to an overall sense of well-being.\u003c\/p\u003e\u003cp\u003eMotivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, in\u003cem\u003eThe\u003c\/em\u003e\u003cem\u003eCultured Club\u003c\/em\u003e fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world's oldest methods of food preservation.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eThe Cultured Club\u003c\/em\u003e, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques using simple ingredients and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses and tonics that promise to restore vitality.\u003c\/p\u003e\u003cp\u003eLearn the simple art of fermentation, enjoy its delicious, vibrant flavours and watch your health flourish.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis is the book I have been waiting for. 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This is a book packed with ideas, rituals and skills that will make your food life fizz,' Catherine Cleary\u003c\/p\u003e","brand":"Gill","offers":[{"title":"Default Title","offer_id":48736073941335,"sku":"9780717171149","price":24.64,"currency_code":"GBP","in_stock":true}]},{"product_id":"clever-batch-brilliant-wholefood-batchcooking-recipes-to-save-you-time-money-and-patience-brilliant-batch-cooking-recipes-to-save-you-time-money-and-patience-9780717184941","title":"Clever Batch Brilliant wholefood batchcooking","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eDo you want to eat badass nourishing meals, but don't want to cook every single night?\u003c\/p\u003e\u003cp\u003eDo you want to reduce the honking 6p.m. stress in your home?\u003c\/p\u003e\u003cp\u003eDo you want to spend less time and money shopping for arcane ingredients?\u003c\/p\u003e\u003cp\u003eThen get ready to discover the genius of batch cooking.\u003c\/p\u003e\u003cp\u003eSusan Jane White's brilliant new book shows you how to eat well all week while respecting your time, money and patience. Learn to create meals that will sit in your fridge, hang out on your shelves or wait patiently in your freezer, giving you much more return on your kitchen investment.\u003c\/p\u003e\u003cp\u003eSo you can say yes to that bike ride with the kids or stay late at work to finish that report, because you took Three-Bean Chilli and Salted Coffee Caramels out of the freezer for dinner tonight. Clever batch.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSusan Jane White is a delicious cross between Mary Poppins and Marie Kondo. She's going to sort out your time management with magic and style.' Melissa Hemsley\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstr\u003e\u003c\/str\u003e\u003c\/p\u003e","brand":"Gill","offers":[{"title":"Default Title","offer_id":48736081445207,"sku":"9780717184941","price":23.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780717184941.jpg?v=1723810496"},{"product_id":"complete-book-of-small-batch-preserving-9781554072569","title":"Complete Book of Small-Batch Preserving","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe easiest and safest methods for making delectable preserves in small batches - all year long.  The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them.  Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include:  .  Jams, jellies and low-sugar spreads .  Conserves, butters and curds .  Pickles, relishes and chutneys .  Salsas, mustards and marinades .  Flavoured oils .  Dessert sauces, syrups and liqueurs  With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen.  AUTHORS: Ellie Topp is a Professional Home Economist and a Certified Culinary Professional (CCP) by the International Association of Culinary Professionals. She holds a Bachelors degree in Home Economics from Northwestern University, a Masters degree in foods and nutrition from the University of Wisconsin and was a research associate in the Department of Food Research at the University of Illinois.  Margaret Howard is a Registered Dietitian and a Professional Home Economist. She holds a Bachelor Degree in Science, with a specialty in Home Economics from University of Western Ontario and interned in dietetics at Toronto General Hospital. Margaret has authored 15 cookbooks including several for people with diabetes published in cooperation with the Canadian Diabetes Association.","brand":"Firefly Books Ltd","offers":[{"title":"Default Title","offer_id":48740490445143,"sku":"9781554072569","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781554072569.jpg?v=1720054840"},{"product_id":"ferment-a-practical-guide-to-the-ancient-art-of-making-cultured-foods-9781743368688","title":"Ferment: A Practical Guide to the Ancient Art of","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. 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It begins with wine, beer and other heady brews before going on to explore the often whimsical histories of fermented breads, dairy, vegetables and meat, and to speculate on fermented fare’s possible future. Along the way, readers will learn, among other things, about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, and the then-controversial biological theory that saved French wine.  Fermented Foods also makes several detours into lesser-known territory – African beers, the formidable cured meats of  subarctic latitudes, and the piquant, sometimes deadly products of Southeast Asia. It is a fun, yet comprehensive and timely survey of the world’s fermented foods.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Baumgarthuber’s new book adds to the considerable output of the past 20 years on fermented food and drinks. It’s a field admitting of many perspectives: regional, scientific, how-to and cultural, social, and even intellectual history. . . . In sum, the book gathers and synthesizes, with useful figures, a tremendous amount of historical, scientific, and technical information on how gangs of microbiota produce provender for our daily delectation. The riot of resultant flavors and their associated traditions are fascinating, and the book is a welcome addition to the fermented-food canon.\" * Digestible Bits and Bites *\u003cbr\u003e“Main streets and farmers’ markets show off sourdough bakers, craft brewers, small winemakers, cheesewrights, soy sauce makers, and more. Such artisans reclaim fermented foods, which modern industry appropriated, compromised, and made mysterious. Now Baumgarthuber fascinatingly renews our acquaintance with the long list of ancient microbiological wonders achievable domestically.” -- Michael Symons, author of \"Meals Matter: A Radical Economics Through Gastronomy\"\u003cbr\u003e\"How did the very foods that nourished and sustained humans for thousands of generations become increasingly feared and almost forgotten? Baumgarthuber shines a light on the nascent scientific understanding of microbiology and germ theory as it collided with the underpinnings of the early industrialization of our food system.\" -- Kirsten K. Shockey, coauthor of \"Fermented Vegetables\" and \"Miso, Tempeh, Natto and Other Tasty Ferments\"","brand":"Reaktion Books","offers":[{"title":"Default Title","offer_id":48741662523735,"sku":"9781789143751","price":16.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781789143751.jpg?v=1720058335"},{"product_id":"salt-sugar-smoke-how-to-preserve-fruit-vegetables-meat-and-fish-9781845335649","title":"Salt Sugar Smoke: How to preserve fruit,","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThis comprehensive book takes a fresh look at preserving. 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He covers nearly everything...giving cooks all the information they need...This book [is] as indispensable as the tools themselves.\" -- Publishers Weekly (starred review) \"Chad Ward...has written a handsome volume on knives and everything you might want to know about them, and about using them...It's not only filled with good info put together with a good design, the writing is lively as well.\" -- Michael Ruhlman, author of The Making of a Chef, The Soul of a Chef, and The Elements of Cooking \"A definitive guide for buying knives...[An Edge in the Kitchen] covers everything you need to know and more.\" -- Lynne Rossetto Kasper, cookbook author and host of The Splendid Table \"This year has already seen the publishing of several good knife books. Add [An Edge in the Kitchen] to the list...Ward...has crafted a book that is instructional and deep...as well as highly readable.\" -- Tampa Tribune Chad Ward offers all you need to know...A lot of knife wisdom served with a splash of wit and a sprinkle of trivia make this a book you'll want to read from cover to cover as well as to prop up by your knife block. -- Sara Moulton, host of Sara's Secrets","brand":"HarperCollins Publishers Inc","offers":[{"title":"Default Title","offer_id":48864053887319,"sku":"9780061188480","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780061188480.jpg?v=1722270175"},{"product_id":"salt-smoke-time-9780062427106","title":"Salt Smoke Time","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“In the culinary world of the moment, technological prowess is yielding to more ancient and more time- tested techniques…Horowitz celebrates such rediscoveries with this very informative guide to foraging…For those ready to learn new foodways from their forebears, Horowitz presents intriguing and detailed instructions and correlative recipes.” — Booklist  “Reading these homesteading, foraging, fishing, and hunting tips and game recipes feels like taking a mountain vacation. Recipes to savor include pickled chanterelle mushrooms and a hunter’s sausage spiked with ground juniper berries.” — Garden \u0026amp; Gun [March 2019 Reading List]  “In this new cookbook, [Will Horowitz] pulls from the experiences of his childhood in upstate New York and offers a guide to foraging and approaching the kitchen as a naturalist in the contemporary world. The techniques in the book…aim to connect readers to a survivalist cooking tradition.” — Epicurious [40 New Cookbooks to Buy This Spring]  “The man best known for creating the smoked watermelon ‘ham’ has distilled all of his knowledge of foraging, preserving, smoking, salting, and more into this 320-page tome…Gorgeous photography and painstakingly detailed illustrations make this a perfect gift for anyone you know who’s looking to get back to the land.” — Grubstreet","brand":"HarperCollins Publishers Inc","offers":[{"title":"Default Title","offer_id":48864082788695,"sku":"9780062427106","price":26.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780062427106.jpg?v=1722270310"},{"product_id":"mrs-wheelbarrows-practical-pantry-9780393240733","title":"Mrs. Wheelbarrows Practical Pantry","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe indispensable guide to year-round food preserving, including recipes to use what has been preserved.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Don't think of this book as a how-to-make-jellies-and-jams book but rather a thorough primer on small-scale preservation of all the foods we keep, one that deserves to be in home and restaurant kitchens alike\" -- Michael Ruhlman, author of Soul of a Chef and Ratio and coauthor of Charcuterie \"Barrow has set out to present 'putting up' not as a hobby, but as a smart way to supply yourself year-round with better ingredients.\" \"A friend in the kitchen is a pleasure, but a friend who's a mentor and a master is even better. A Mrs. Beeton for the DIY generation, one who guiltlessly inspires you to make all your kitchen staples from scratch, Mrs. Wheelbarrow is a household expert who's about to become a household name.\" -- Amanda Hesser and Merrill Stubbs, cofounders of Food52.com \"Cathy Barrow's is an essential voice in the new conversation we are having about the way we eat. Authoritative and comprehensive, Mrs. Wheelbarrow's Practical Pantry brims with sound advice and precise recipes all delivered in the reassuring tone of someone who knows her way around a water bath.\" -- Spike Gjerde, chef\/owner, Woodberry Kitchen, Baltimore, Maryland \"I came to this book for its clear, accurate, and unintimidating instructions on all aspects of food preservation. I will keep coming back time after time for Barrow's lifetime's worth of delicious recipes for jams, sauces, pickles, and cured meat. They will make my pantry the happiest corner of my kitchen.\" -- Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit \"A beautifully produced, encyclopedic guide to preserving and canning.\" -- Corby Kummer \"Brings warm-water canning and pressure canning together for the modern kitchen... 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These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! \u003ci\u003eThe Korean Kimchi Cookbook\u003c\/i\u003e is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms — and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Korean Kimchi Cookbook\u003c\/i\u003e features the extensive history and background information about Korea''s cuisine and fascinating culture. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eThere are 82 flavorful and easy to prepare recipes organized by season including:\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e Fresh Oyster Kimchi\u003c\/li\u003e\n\u003cli\u003e Swiss Chard Kimchi\u003c\/li\u003e\n\u003cli\u003e Fresh Ginger Pickles\u003c\/li\u003e\n\u003cli\u003e Traditional Cabbage Kimchi\u003c\/li\u003e\n\u003c\/ul\u003eThis\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection…Kimchi lovers will certainly be rewarded by this practical and flavorful collection.\"  \u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Stunning photography brings these 78 recipes to mouth-watering life. The history and cultural context of kimchi is discussed, as well as the secrets and science of making kimchi. But the stars are of course the fabulous recipes. They range from traditional to inventive and are amazingly simple to prepare. 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Books","offers":[{"title":"Default Title","offer_id":48866047557975,"sku":"9780848746780","price":999.99,"currency_code":"GBP","in_stock":false}]},{"product_id":"food-from-your-forest-garden-how-to-harvest-cook-and-preserve-your-forest-garden-produce-9780857841124","title":"Food from Your Forest Garden How to Harvest Cook","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHow do you cook heartnuts, hawthorn fruits or hostas?\u003c\/b\u003e \u003cb\u003eWhat's the best way to preserve autumn olives or to dry chestnuts? \u003c\/b\u003eForest gardening  a novel way of growing edible crops in different vertical layers  is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce?From bamboo shoots and beech leaves to medlars and mashua, \u003ci\u003eFood from your Forest Garden\u003c\/i\u003e offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in the bestselling \u003ci\u003eCreating a Forest Garden\u003c\/i\u003e by Martin Crawford. The book includes more than 100 recipes for over 50 different species, presented by season, plus raw food options. It also provides information on the plants' nutritional value, with advice on harvesting and processing, as well as detailed instructions on preserving methods, from traditional preserves such as jams t\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003ePeople said, 'You can’t grow a forest garden in this climate!' Martin Crawford resoundingly proved that you can and that it can be abundant.   They said, 'That’s all very well but what can we do with all the foods that come out of the forest garden?' Caroline Aitken has shown convincingly what you can do and that it can be delicious. -- Patrick Whitefield\u003cbr\u003e\u003ci\u003eFood From Your Forest Garden\u003c\/i\u003e is beautiful, inspiring and informative, the recipes are delicious yet undaunting, there are ideas aplenty and most importantly, whether you have a forest garden or just a few pots, it makes you want to grow some of what you eat. -- Mark Diacono\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction  \u003cb\u003ePart I: Harvesting and preserving\u003c\/b\u003e 1. Harvesting 2. Traditional preserves 3. Drying fruit and nuts 4. Fermening  \u003cb\u003ePart 2: Recipes using fresh produce\u003c\/b\u003e 5. Spring 6. Summer 7. Autumn 8. Winter  Appendix 1: Forest garden food plants Appendix 2: Plants by month of use  Resources  Index of recipes Main index","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":48866093334871,"sku":"9780857841124","price":20.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780857841124.jpg?v=1722277001"},{"product_id":"woodstove-cookery-at-home-on-the-range-9780882661087","title":"Woodstove Cookery At Home on the Range","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":48866151072087,"sku":"9780882661087","price":13.38,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780882661087.jpg?v=1722277293"},{"product_id":"build-your-own-underground-root-cellar-storeys-country-wisdom-bulletin-a76-storey-country-wisdom-bulletin-9780882662909","title":"Build Your Own Underground Root Cellar Storeys","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eSince 1973, Storey''s Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. 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In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, \u003cstrong\u003egut health\u003c\/strong\u003e, \u003cstrong\u003eimmunity\u003c\/strong\u003e, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.\u003c\/p\u003e  \u003cp\u003eWith beautiful illustrations and extended references you will find details on making: \u003c\/p\u003e  \u003cul\u003e\n\u003cli\u003efermenting vegetables\u003c\/li\u003e\n\u003cli\u003esugars into alcohol (meads, wines, and ciders)\u003c\/li\u003e\n\u003cli\u003esour tonic beverages\u003c\/li\u003e\n\u003cli\u003eMilk\u003c\/li\u003e\n\u003cli\u003eGrains and starchy tubers \u003c\/li\u003e\n\u003cli\u003ebeers (and other grain-based alcoholic beverages) \u003c\/li\u003e\n\u003cli\u003ebeans; seeds; nuts \u003c\/li\u003e\n\u003cli\u003efish; meat; and eggs \u003c\/li\u003e\n\u003cli\u003egrowing mold cultures\u003c\/li\u003e\n\u003cli\u003eKimchi, kraut\u003c\/li\u003e\n\u003cli\u003ekombucha, kefir\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eSandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003eLibrary Journal-\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e 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 (\"Wild Fermentation\") explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT: Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"The only resource guide you will ever need.\"--\u003cstrong\u003eJenn Garbee, \u003cem\u003eLA Weekly\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed - and ready to begin! Thank you, Sandor Katz.\"\u003cstrong\u003e--Deborah Madison, author of \u003cem\u003eVegetarian Cooking for Everyone\u003c\/em\u003e and \u003cem\u003eLocal Flavors\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankind's first biotechnology and earth's first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk--even fish and meat--are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer.\"\u003cstrong\u003e--Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of \u003cem\u003eAncient Wine\u003c\/em\u003e and \u003cem\u003eUncorking the Past\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. His obsession with ferment is contagious. With the flip of a page it's easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book.\"\u003cstrong\u003e--Charlie Papazian, author of \u003cem\u003eThe Complete Joy of Homebrewing\u003c\/em\u003e and many other books on beer\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcohol - but our existence depends on bacteria and they deserve our reverence and respect.\"\u003cstrong\u003e--Ken Albala, Food Historian and Coauthor of \u003cem\u003eThe Lost Arts of Hearth and Home: The Luddite's Guide to Domestic Self-Sufficiency\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition.\"\u003cstrong\u003e--Sally Fallon Morell, President, The Weston A. Price Foundation\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e is a remarkable testimony to the astonishing passion that Sandor Katz has for all matters fermentative. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation.\"\u003cstrong\u003e--Dr. Charlie Bamforth, Professor, Department of Food Science and Technology, University of California, Davis and author of \u003cem\u003eFood, Fermentation and Microorganisms\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e is much more than a cookbook...Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.\"\u003cstrong\u003e--Michael Pollan, from the Foreword\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e1. Fermentation as a Coevolutionary Force\u003cbr\u003e 2. Practical Benefits of Fermentation \u003cbr\u003e 3. Basic Concepts and Equipment\u003cbr\u003e 4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders \u003cbr\u003e 5. Fermenting Vegetables (and Some Fruits Too)\u003cbr\u003e 6. Fermenting Sour Tonic Beverages\u003cbr\u003e 7. Fermenting Milk\u003cbr\u003e 8. Fermenting Grains and Starchy Tubers\u003cbr\u003e 9. Fermenting Beers and Other Grain-Based Alcoholic Beverages\u003cbr\u003e 10. Growing Mold Cultures\u003cbr\u003e 11. Fermenting Beans, Seeds, and Nuts\u003cbr\u003e 12. Fermenting Meat, Fish, and Eggs\u003cbr\u003e 13. Considerations for Commercial Enterprises\u003cbr\u003e 14. Non-Food Applications of Fermentation\u003cbr\u003e Epilogue: A Cultural Revivalist Manifesto\u003c\/p\u003e","brand":"Chelsea Green Publishing Co","offers":[{"title":"Default Title","offer_id":48867711091031,"sku":"9781603582865","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781603582865.jpg?v=1722284596"},{"product_id":"make-mead-like-a-viking-traditional-techniques-for-brewing-natural-wild-fermented-honey-based-wines-and-beers-9781603585989","title":"Make Mead Like a Viking: Traditional Techniques","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eA complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more!  \u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\"\u003cstrong\u003eA great guide . . . full of practical information and fascinating lore.\"—Sandor Ellix Katz, author of \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e \u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eAncient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. \u003cbr\u003e  \u003cbr\u003e  \u003cstrong\u003eInside, readers will learn techniques for brewing:\u003c\/strong\u003e\u003c\/p\u003e  \u003cul\u003e\n\u003cli\u003eSweet, semi-sweet, and dry meads\u003c\/li\u003e\n\u003cli\u003eMelomels (fruit meads)\u003c\/li\u003e\n\u003cli\u003eMetheglins (spiced meads)\u003c\/li\u003e\n\u003cli\u003eEthiopian t’ej (honey wine)\u003c\/li\u003e\n\u003cli\u003eFlower and herbal meads\u003c\/li\u003e\n\u003cli\u003eBragots\u003c\/li\u003e\n\u003cli\u003eHoney beers\u003c\/li\u003e\n\u003cli\u003eCountry wines\u003c\/li\u003e\n\u003cli\u003eViking grog\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003cstrong\u003eAnd there's more for aspiring Vikings to explore, including:\u003c\/strong\u003e\u003c\/p\u003e  \u003cul\u003e\n\u003cli\u003eThe importance of local and unpasteurized honey for both flavor and health benefits\u003c\/li\u003e\n\u003cli\u003eWhat modern homebrewing practices, materials, and chemicals work—but aren’t necessary\u003c\/li\u003e\n\u003cli\u003eHow to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines\u003c\/li\u003e\n\u003cli\u003eHow to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits\u003c\/li\u003e\n\u003cli\u003eThe rituals, mysticism, and communion with nature that were integral components of ancient brewing\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eWhether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, \u003cem\u003eMake Mead Like a Viking\u003c\/em\u003e is a practical and entertaining guide for the ages.\u003c\/p\u003e  \u003cp\u003e\"\u003cstrong\u003eAdventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here.\"—\u003cem\u003eLibrary Journal\u003c\/em\u003e\u003c\/strong\u003e  \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eLibrary Journal\u003c\/em\u003e-\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\"Zimmerman originally documented his brewing experiments on his blog, ­jereme-zimmerman.com. After enthusiastic feedback from participants in the author’s mead workshops, he decided to publish a handbook on making mead with wild yeast, a practice at which the Vikings excelled. His recipes are straightforward and easy to follow, frequently including a story or tips to improve it. They often call for not only standard mead but also an unusual ingredient such as mushrooms, garlic, horehound, or marshmallow plant. Zimmerman packs this slim tome with honey-based brewing recipes, Viking mythology, Viking cultural history (as it applies to mead), a history of beekeeping, a guide to picking honey, how to drink mead, and equipment advice. While there are many mead-making titles on the market, the emphasis on wild yeast along with Zimmerman’s philosophy of experimentation and self-sufficiency make this a unique offering. \u003cstrong\u003eVERDICT:\u003c\/strong\u003e Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here.”\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eBooklist-\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\"After an exhausting day raiding coastlines and terrorizing natives, Vikings loved to relax with a nice quaff of mead. Over the centuries, mead retreated to merely a historical curiosity. But thanks to creative and adventuresome home brewers such as Zimmerman, mead has roared back to life. Zimmerman promotes natural fermentation from airborne yeasts, but for those lacking bold Viking genes, he offers advice on fermentation from commercial yeasts. Text is clear and very encouraging, and he makes mead accessible to both tyros and experienced brewers. Summarizing relevant equipment and ingredients, Zimmerman emphasizes that his disciples will produce their best meads if they don’t go overboard on sterilizing their equipment nor take all the joy out of mead making. Recipes go beyond basic mead to include Ethiopian \u003cem\u003et’ej\u003c\/em\u003e, fruit-enhanced \u003cem\u003emelomel\u003c\/em\u003e, and \u003cem\u003emetheglin\u003c\/em\u003e, which scents mead with herbs and spices. A valuable addition to any collection that seeks to satisfy the creativity of home brewers.”   \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“A great guide to mead making, full of practical information and fascinating lore.”\u003cstrong\u003e--Sandor Ellix Katz, author of \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e and \u003cem\u003eWild Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“This is a fun book—and fortunately, it doesn’t stop there. Coupled with the fun parts is a book that is informative and detailed in everything from choosing honey all the way to what kinds of corks to use. As a beekeeper who has always had lots of good raw honey on hand, I have made mead before but only in the kind of sterile environment that Jereme Zimmerman eschews. His book opened my eyes to the possibility of returning to the much more natural and time-honored ways of brewing this fascinating beverage.”\u003cstrong\u003e--Jeffrey Hamelman, director, King Arthur Flour Bakery; author of \u003cem\u003eBread: A Baker’s Book of Techniques and Recipes\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Tradition meets modernity in this marvelous look at the ancient brewing of honey-based beverages.”\u003cstrong\u003e--Mike Faul, owner and brewmaster, Rabbit’s Foot Meadery\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“I really delighted in this inspired and informative read. Throw caution into the mead-making wind and relish the challenge of some of the more unusual flavorings and ingredients. I now feel more like being a Viking mead maker than ever, and coming from a Celt and fourth-generation mead maker that is something! Enjoy mead and make merry men and maidens.”\u003cstrong\u003e--Sophia Fenton, director, Cornish Mead Co. Ltd.\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Jereme Zimmerman has captured the wild spirit of mead quite literally—as the quintessential naturally fermented beverage of humankind from the beginning, which reached its apotheosis with the Vikings. Without compromising its mysterious allure, he brings it down to earth for all to make and enjoy.”\u003cstrong\u003e--Patrick E. McGovern, author of \u003cem\u003eAncient Wine \u003c\/em\u003eand \u003cem\u003eUncorking the Past\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eMake Mead Like a Viking\u003c\/em\u003e puts the ME back in mead: my Scandinavian heritage simply sang when reliving the history, reading the recipes, and playing the drinking games he includes. And best yet . . . Zimmerman encourages mead makers to keep their own bees! There’s no better way to get the best honey there is than when you, and the bees you care for, make it happen together. 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Get ready to be inspired. \u003c\/strong\u003eSandor Ellix Katz, author of the New York Times bestselling book, \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eThe perfect DIY guide to make your own fermented hot sauce, wild green pesto, plant-based cheese and so much more!\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eProfessional forager Pascal Baudar expanded the wild food frontier with his path breaking works, \u003cstrong\u003e\u003cem\u003eThe New Wildcrafted Cuisine\u003c\/em\u003e\u003c\/strong\u003e and \u003cstrong\u003e\u003cem\u003eThe Wildcrafting Brewer\u003c\/em\u003e\u003c\/strong\u003e. Now the acclaimed “culinary alchemist” combines his curiosity, research and in-depth understanding of \u003cem\u003eterroir\u003c\/em\u003e to put forth recipes that explore \u003cstrong\u003eroot-to-stem fermentation\u003c\/strong\u003e of wild ingredients in his latest book on foraging.\u003c\/p\u003e  \u003cp\u003eIn \u003cstrong\u003e\u003cem\u003eWildcrafted Fermentation\u003c\/em\u003e\u003c\/strong\u003e, Pascal Baudar describes in detail how to create rich, flavourful foods at home from the wild and cultivated plants in your local area or garden. Baudar includes more than 100 easy-to-follow, \u003cstrong\u003eplant-based\u003c\/strong\u003e, \u003cstrong\u003evegan-friendly\u003c\/strong\u003e recipes:\u003c\/p\u003e  \u003cul\u003e\n\u003cli\u003eFennel sauerkraut\u003c\/li\u003e\n\u003cli\u003eWild food kimchi\u003c\/li\u003e\n\u003cli\u003eA section on fermenting mushrooms\u003c\/li\u003e\n\u003cli\u003eFermented leaf chips\u003c\/li\u003e\n\u003cli\u003eFermented wild greens pesto\u003c\/li\u003e\n\u003cli\u003eFermented hot sauce\u003c\/li\u003e\n\u003cli\u003eDehydrated spice blends\u003c\/li\u003e\n\u003cli\u003ePlant-based cheeses and so much more!\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe recipes are accompanied by step-by-step photos illustrating foraging, preparation and fermentation techniques for both wild and cultivated plants. \u003c\/p\u003e  \u003cp\u003eFor foodies, foragers, fermentation enthusiasts and adventurous home cooks alike, \u003cstrong\u003e\u003cem\u003eWildcrafted Fermentation\u003c\/em\u003e\u003c\/strong\u003e is an indispensable field-to-kitchen guide to crafting cuisine unique to you and your environment. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eBooklist\u003c\/em\u003e—\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e“Baudar’s genial voice guides readers through his preferred methods and conveys his passion for this process, followed by explorations into local, wild ingredients and the ways they can be used. Not every ingredient used is wild, and the 100-plus recipes include room for ingredient variation according to what is available in the reader”s region.”\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. I am in awe of this book as well as his two earlier ones. Get ready to be inspired.”\u003cstrong\u003e—Sandor Ellix Katz, author of \u003cem\u003eWild Fermentation\u003c\/em\u003e and \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eWildcrafted Fermentation\u003c\/em\u003e is an amazing, passion-based work! Looking outside at the snow-covered ground, I’m more eager than ever for the return of musk mustards, lamb’s quarters, and other wild plants to add to ferments. And I especially appreciate the use of the Latin names for plants and the cheerful and repeated reassurances that nothing can go wrong—just what a nervous fermenter wants to hear. This is a stunning book.”\u003cstrong\u003e—Deborah Madison, author of \u003cem\u003eVegetable Literacy \u003c\/em\u003eand \u003cem\u003eThe New Vegetarian Cooking for Everyone\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Pascal Baudar is back. His distinctive approach to wildcrafting is enhanced this time by connecting wild plants to the transformative power of lactic acid fermentation. In doing so, Pascal elevates commonly found roots, shoots, seeds, weeds, and leaves to foods with astounding flavors. He encourages the reader to explore the ‘flavorshed’ of their own region while understanding how to responsibly be part of their local ecology. The book is exciting, creative, and beautiful. Perhaps more importantly, it offers inspiring, adaptable recipes that employ solid and safe techniques. It is a must-have for both foragers and fermentation enthusiasts.”\u003cstrong\u003e—Kirsten Shockey, coauthor of \u003cem\u003eFermented Vegetables\u003c\/em\u003e, \u003cem\u003eFiery Ferments\u003c\/em\u003e, and \u003cem\u003eMiso, Tempeh, Natto and Other Tasty Ferments\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“With a rare combination of humility and wisdom, Baudar shares his deep immersion into the seam between wild foods and fermentation so that we all may embark on or enhance our own exploration of these lost arts. Risks of error deter many people from attempting either wild food harvesting or home ferments, but Baudar puts all of our instinctive concerns in perspective, cautioning us to follow some basic rules and encouraging us not be afraid to experiment.\u003c\/p\u003e  \u003cp\u003e“My favorite recipe titles include Fermented Forest Floor Paste and Roasted Oak Bark Hot Sauce. Those who doubt the utility of his innovative creations need look only at the earth around them. The possibilities, as he suggests, are limited only by the eye (and palate) of the beholder.”\u003cstrong\u003e—Evan Mallett, chef\/owner, Black Trumpet bistro; author of \u003cem\u003eBlack Trumpet\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction: Discovering Fermentation  1. Fermentation Basics 2. Getting Started: Exploring Your Local Terroir 3. Exploring Local and Ethnic Flavors 4. Going Deeper into Local Ingredients 5. Fermenting with the Environment 6. Foraged and Fermented Soups, Pastes, Spreads, and Sauces 7. Wilder Cheeses 8. Creative Dishes and Plating  Resources Recipe Index Index","brand":"Chelsea Green Publishing Co","offers":[{"title":"Default Title","offer_id":48867713188183,"sku":"9781603588515","price":21.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781603588515.jpg?v=1722284607"},{"product_id":"koji-alchemy-rediscovering-the-magic-of-mold-based-fermentation-soy-sauce-miso-sake-mirin-amazake-charcuterie-9781603588683","title":"Koji Alchemy: Rediscovering the Magic of","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eFeatured in \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eThe Independent’s\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003e 7 best fermentation books 2020\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eThis book is remarkable. \u003c\/strong\u003eDavid Zilber, co-author of \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eKoji: the next fermentation game changer\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003e\u003cem\u003eKoji Alchemy\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003e is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. \u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eChefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. 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Part biology textbook, part celebration of the fungus, part explanation of flavor, and part recipe book and how-to guide for pastes, sauces, cheeses, brewing, and aging meat.\"\u003cstrong\u003e—\u003cem\u003eThe Boston Globe\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“They say a gram of koji contains millions of spores. Shih and Umansky equal that with insights, bringing scientific understanding to koji’s magical powers of transformation (without spoiling any of the magic). \u003cem\u003eKoji Alchemy\u003c\/em\u003e is an immensely informative read.”\u003cstrong\u003e—Dan Barber, chef\/co-owner, Blue Hill and Blue Hill at Stone Barns; author of \u003cem\u003eThe Third Plate\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“I have always been intrigued by the technical and thoughtful fermentation practices of many cultures. Reading \u003cem\u003eKoji Alchemy\u003c\/em\u003e has opened my eyes to how simple working with koji can actually be, while remaining incredibly innovative and exciting. This book is not only full of information, it’s scientific, and most of all thrilling. It’s a great reminder that we all have a lot to learn about the art of fermentation.”\u003cstrong\u003e—Daniel Boulud, chef and restaurateur, Daniel\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Before this book, what Jeremy and Rich have done with food I would’ve thought impossible. As someone who has always had a deep love for the curing, brining, aging, and smoking of meat, I would have never thought these time-honored processes could be sped up without producing lesser results. Well, was I ever proven wrong. To take an ingredient like koji, which has been available and used for hundreds of years, and use it to speed up processes like pastrami and still maintain its integrity is truly astonishing. In \u003cem\u003eKoji Alchemy\u003c\/em\u003e, they show you what to me feels like magic, and guide you through every step so you can now make dishes at home or at your restaurants that would have previously taken not only lots of time but also space. They have opened my mind to koji’s limitless uses and will do the same for you. Jeremy and Rich, thank you for always pushing culinary boundaries and reminding us all that there is something new to learn and be inspired by every day.”\u003cstrong\u003e—Chef Michael Symon\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Science is a very useful resource for understanding food, and, very importantly, it shows us how to make better food. This book succeeds in ‘translating’ the language of science and its practical applications to everyday users. Exploiting and harnessing the effects that microorganisms have on food is a great tool that any cook can add to their repertoire, and \u003cem\u003eKoji Alchemy\u003c\/em\u003e will show you how. I hope Merriam-Webster adds the word ‘kojify’ to the dictionary soon.”\u003cstrong\u003e—Francisco Migoya, head chef, Modernist Cuisine\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eKoji Alchemy\u003c\/em\u003e is the most in-depth study on the subject that I’ve ever seen. As someone basically starting at zero, I’m inspired to dig in and learn from the masters.”\u003cstrong\u003e—Jeremy Fox, author of \u003cem\u003eOn Vegetables\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Rich and Jeremy have dedicated years to researching and experimenting with both traditional and utterly novel uses for koji. With\u003cem\u003e Koji Alchemy\u003c\/em\u003e, they open their notebooks to the rest of us, sharing their deep knowledge and infectious enthusiasm for this remarkable mold. This book, at once comprehensive and approachable, will prove invaluable to any curious cook looking to make more flavorful food, reduce kitchen waste, or experiment at the frontier of an exciting world of fermentation.”\u003cstrong\u003e—Dan Souza, editor-in-chief, \u003cem\u003eCook’s Illustrated\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Alchemist, chef, and master charcutier, Jeremy Umansky is the Albert Einstein of koji. \u003cem\u003eKoji Alchemy\u003c\/em\u003e—his book with Rich Shih, a first-rate koji explorer—is fascinating, hunger-inducing, and the final word on the spore responsible for miso, soy sauce, sake, and so much more.”\u003cstrong\u003e—Steven Raichlen, host, PBS’s \u003cem\u003eProject Fire\u003c\/em\u003e and \u003cem\u003eProject Smoke\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Like a magician revealing their tricks, \u003cem\u003eKoji Alchemy\u003c\/em\u003e has lifted the veil on the complex nature of some of the world’s most beloved foods. The authors brilliantly demystify the ‘alchemy,’ giving the reader a straightforward view into the world of koji’s secrets. Never before has a book broken down the building blocks of koji and its products so completely and in such a useful way in the kitchen.”\u003cstrong\u003e—Kyle Connaughton, chef and owner, SingleThread Farms\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Rich and Jeremy have done an amazing job in creating an indispensable manual for both home cooks and pro chefs. \u003cem\u003eKoji Alchemy\u003c\/em\u003e offers a fresh set of transformative cooking fundamentals and a master class on fermentation.”\u003cstrong\u003e—Rick Tramonto, executive chef and vice president of culinary operations, Tramonto Cuisine Group\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“It’s not every day that deeply passionate, creative, and collaborative people take on the demystification of a revered ingredient. But herein lies just that: a truly educational, comprehensive, and delicious exploration of one of the most versatile molds out there. So grateful for this book.”\u003cstrong\u003e—Cortney Burns, chef; author of \u003cem\u003eNourish Me Home\u003c\/em\u003e and coauthor of \u003cem\u003eBar Tartine\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eKoji Alchemy\u003c\/em\u003e will make you want to immediately start experimenting. The fungus behind koji—\u003cem\u003eAspergillus oryzae\u003c\/em\u003e—is one of the top three most important transformative organisms in food, and this is the only book devoted to it. Shih and Umansky have put in years of intensive learning and testing of all aspects, both traditional and new, of this magical mold and have generously shared their insights and given us a roadmap to follow.”\u003cstrong\u003e—Dave Arnold, author of \u003cem\u003eLiquid Intelligence\u003c\/em\u003e; Museum of Food and Drink\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eKoji Alchemy\u003c\/em\u003e is ideally suited to this moment in food history when the nutritive and ecological benefits of fermentation as a means of processing food to greater edibility have become baldly apparent. This is a handbook explaining how the distinctive enzymatic effects of koji, a mold domesticated in Asia in deep antiquity, produce richer flavor (more than just umami), easier digestibility, and more beneficial interactions with gut microbes than other cooking agents. You learn how to grow it, apply it, and think about the possible interactions with different grains and starches. The authors explain how koji performs its transformations in all of the traditional Asian categories of fermented food—the amino pastes, alcohols, meat cures, and pickles—then venture into transformations of eggs and dairy and western foodstuffs. More an invitation to work with koji to blaze creative paths in cooking than orders about how to ferment using \u003cem\u003eAspergillus oryzae\u003c\/em\u003e, this book stresses the wonder of this fungus’s ability to give rise to subtle fragrances, comforting tastes, and a feeling of wholesome repleteness in food.”\u003cstrong\u003e—David S. Shields, Carolina Distinguished Professor, University of South Carolina; chair, Carolina Gold Rice Foundation\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eKoji Alchemy\u003c\/em\u003e opens up a whole new world of endless gastronomic possibilities. Koji will be the next great wave for fermentation enthusiasts, and these authors are its heralds. I have watched from the sidelines with great anticipation and am now ready to dive in myself with this book as my guide.”\u003cstrong\u003e—Ken Albala, professor of history, University of the Pacific\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“In \u003cem\u003eKoji Alchemy\u003c\/em\u003e, Umansky and Shih have amassed and arranged koji’s mystifying powers into an easily digestible reference for the whole world to use! Both seasoned veterans in the field of fermentation, they speak to enchanted newcomers and inquisitive professionals with the certain euphoria that \u003cem\u003eAspergillus oryzae\u003c\/em\u003e has long-deserved. \u003cem\u003eKoji Alchemy\u003c\/em\u003e gives praise to past and present traditions, while bringing modern concepts forward. This book, like koji itself, will turn the confounding into commonplace, blandness into flavorsome, emboldening your appetite for more umami.”\u003cstrong\u003e—Michael Harlan Turkell, author of \u003cem\u003eAcid Trip\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eKoji Alchemy\u003c\/em\u003e is about discovery. It is about collaboration with microbes and humans. It is about cultural exchange, and most importantly, it is about making flavor. Jeremy and Rich gracefully navigate this ancient art and its modern renaissance that breaks from tradition, bringing us a complete look at this versatile domesticated fungus.”\u003cstrong\u003e—Kirsten K. Shockey, coauthor of \u003cem\u003eMiso, Tempeh, Natto and Other Tasty Ferments\u003c\/em\u003e and \u003cem\u003eFermented Vegetables\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eKoji Alchemy\u003c\/em\u003e is part science experiment, part history book, part love letter to the art and skill of using koji to elevate food both humble and refined. Shih and Umansky make the world of koji accessible to cooks at every level with this in-depth manual that shares their immense knowledge and passion with readers.”\u003cstrong\u003e—Lee Wolen, chef and partner, Boka and Somerset restaurants\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Rich and Jeremy have dedicated their lives to the art of making koji, and it shows very evidently in their work. \u003cem\u003eKoji Alchemy \u003c\/em\u003eis one of the most comprehensive pieces of literature regarding this amazing mold in the industry today. This book is a tool every kitchen should be using.”\u003cstrong\u003e—Chef Ryan Poli\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“In an ever-evolving culinary world, \u003cem\u003eKoji Alchemy \u003c\/em\u003ewill help define the next generation of cooks and eventually become a timeless resource for both those who are beginning their journey and those looking to add and improve on an existing skill set. An ancient technique broken down for the modern age. Old school flavor, new school style.”\u003cstrong\u003e—Carlo G. Lamagna, chef and owner, Magna Kusina\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“When I first met and became friends with Jeremy Umansky in 2014, he exposed me to what he had been working on with regard to koji. It was the kind of culinary awakening that opened my eyes to what is possible with food in order to create deliciousness, and this has carried over into everything that I do in the kitchen to this day. I couldn’t be more excited for the knowledge in his and Rich Shih’s beautiful book to be widely available. \u003cem\u003eKoji Alchemy\u003c\/em\u003e will change you.”\u003cstrong\u003e—Kevin Sousa, chef and owner, Superior Motors\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“What an extraordinary book \u003cem\u003eKoji Alchemy\u003c\/em\u003e is. I leapt headfirst into the section on vinegar, but from there couldn’t resist discovering all the other ways that Shih and Umansky expound on the flavour impact of koji. It’s a book for ingredient geeks, for sure (which I mean as a compliment), but written engagingly enough to appeal to anyone with a serious interest in food. My culinary mind is blown.”\u003cstrong\u003e—Angela Clutton, author of \u003cem\u003eThe Vinegar Cupboard\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eKoji Alchemy\u003c\/em\u003e is a great, well-written book that draws you in from the start, equipping readers with the knowledge needed to discover more about this mysterious ingredient. Koji is well-documented as a core ingredient in Japanese cooking, a starting point with plenty more to be discovered. I love that this book demonstrates how its use for imparting and discovering flavour can be continuously explored in all cuisines. \u003cem\u003eKoji Alchemy\u003c\/em\u003e is the road map that sets you on that journey.”\u003cstrong\u003e—Yuki Gomi, Yuki’s Kitchen; author of \u003cem\u003eSushi at Home\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eKoji Alchemy\u003c\/em\u003e dissolves the boundaries of traditional koji methods, while still heeding the wisdom and power of cultures who have collaborated with these microbes to develop unparalleled flavors. Put koji on it.”\u003cstrong\u003e—Lindsay Whiteaker, Harvest Roots Ferments\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“\u003cem\u003eKoji Alchemy \u003c\/em\u003eis a vital and timely book. Not only does it go deep into the culture of koji and how we can use it to produce amazing misos and charcuteries, it also includes practical advice on how to integrate this knowledge into your existing kitchen system with an HACCP plan. Koji is about flavour through preservation, and this book goes beyond the everyday to demonstrate the beautiful alchemy that arises when you allow koji into your life.”\u003cstrong\u003e—Jp McMahon, chef and culinary director, EatGalway Restaurant Group\u003c\/strong\u003e\u003c\/p\u003e","brand":"Chelsea Green Publishing Co","offers":[{"title":"Default Title","offer_id":48867713483095,"sku":"9781603588683","price":23.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781603588683.jpg?v=1722284608"},{"product_id":"miso-tempeh-natto-other-tasty-ferments-a-step-by-step-guide-to-fermenting-grains-and-beans-9781612129884","title":"Miso, Tempeh, Natto \u0026 Other Tasty Ferments: A","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner  Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto \u0026amp; Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":48867756900695,"sku":"9781612129884","price":21.84,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781612129884.jpg?v=1722284816"},{"product_id":"fermenter-diy-fermentation-for-vegan-fare-including-recipes-for-krauts-pickles-koji-tempeh-nut-seed-based-cheeses-fermented-beverages-what-to-do-with-them-9781632174710","title":"Fermenter: DIY Fermentation for Vegan Fare,","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eLike The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it’s-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain.  Based in Portland, Oregon (vegan capital of America), the Fermenter restaurant specialises in culinary fermentation to achieve their unique funky flavours. Learn how to handcraft local bean-and-grain tempehs, fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments and revolutionise the flavour profiles in your home kitchen! They empower you to follow them down this highly addictive (and inexpensive) path, resulting in totally DIY food, free from mass-produced or corporate anything.  Whether you’re a pickle wizard already or a just want to level up your home-cook vegan cred, there are more than 60 tantalising recipes, including:  North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodness,  Chickpea Miso: a more complex, longer-lead ferment and pantry staple,  Koji Beet Reuben: put those koji skills to work with this umami bomb,  Cheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dish.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWIRED's Best Cookbooks of 2023 (So Far)\u003c\/b\u003e\u003cbr\u003e\"I love showing up at a dinner or barbecue with a big batch of sauerkraut . . . \u003ci\u003eermenter\u003c\/i\u003e is for people who have the basics down and want to try something a little more advanced, with a vibe that combines hippie, punk, and the scientific method.\"\u003cbr\u003e\u003cb\u003e—Wired.com\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Fermenter is a one-of-a-kind fermentation-driven vegan restaurant, with gorgeous and delicious food, and Aaron is a one-of-a-kind chef and human being. I’m so glad he teamed up with Liz Crain to share his adventures in flavor-building via fermentation. This cookbook is full of accessible and down-to- earth ideas for using ferments in a wide range of dishes, complete with recipes and fermentation techniques.” \u003cbr\u003e—\u003cb\u003eSandor Ellix Katz, \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling author of \u003ci\u003eThe Art of Fermentation \u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e“Fermenter proves that cooking vegan need not be bland or boring. It’s a wellspring of instructive and tantalizing recipes for ferments, and refreshingly, also for whole meals made with those ferments. You’re going to love this food no matter your diet.” \u003cbr\u003e\u003cb\u003e—David Zilber, \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling coauthor of \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Reading \u003ci\u003eFermente\u003c\/i\u003er is like hanging out, nibbling on ferments, and chatting with Aaron and Liz. Its vibe is chill, honest, and rich with story with an easy conversational tone. They’ve knocked it out of the park here with all sorts of approachable and delicious vegan ferments.\"\u003cbr\u003e—\u003cb\u003eKirsten K. Shockey, author of \u003ci\u003eFermenting Vegetables\u003c\/i\u003e and cofounder of The Fermentation School\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"With chapter titles like “eat your salty, sour vegetables” and “mold is gold,” the most bold and adventurous will be called forth to the kitchen to experiment.  Recommended for those who are eager to get serious about food.\"\u003cbr\u003e\u003cb\u003e—\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“This book RULES! Along with Pietramala in Philly and Oakland's Lion Dance Cafe, Fermenter is part of a select new breed of restaurant severely altering and advancing the vegan food landscape in this country. Thrilling.” \u003cbr\u003e\u003cb\u003e–Brooks Headley, chef and author of \u003ci\u003eSuperiority Burger Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“I am excited for Fermenter to join the kitchens of every ardent vegan, plant-based, and plant-curious food lover. Aaron and Liz’s creative force and understanding of ferments as foundational to deliciousness is amplified by their sense of humor, enthusiasm, and obvious care for how food and community are related.” \u003cbr\u003e\u003cb\u003e—Karen McAthy, author of \u003ci\u003eThe Art of Plant-Based Cheesemaking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“With Fermenter, experience the deliciousness of the renowned Portland restaurant but also the down-to-earth, roll-up-your-sleeves, DIY ethos and infectious spirit of the most generous and genuine human beings we’ve ever known.” \u003cbr\u003e\u003cb\u003e—Kevin Farley and Alex Hozven, The Cultured Pickle Shop\u003c\/b\u003e","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":48867853336919,"sku":"9781632174710","price":20.24,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781632174710.jpg?v=1722285278"}],"url":"https:\/\/bookcurl.com\/collections\/cookery-preserving-and-freezing.oembed?page=4","provider":"Book Curl","version":"1.0","type":"link"}