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Books > Food & Drink > General cookery > Preserving > General

The Effortless 5 Ingredients or Less Crock Pot Express Cookbook - Popular, Time-Saved and Flavorful Recipes for Everyone to... The Effortless 5 Ingredients or Less Crock Pot Express Cookbook - Popular, Time-Saved and Flavorful Recipes for Everyone to Live a Healthier Life with Multifuctional Pot (Hardcover)
Ray Hyslop
R810 R728 Discovery Miles 7 280 Save R82 (10%) Ships in 10 - 15 working days
A Year in an Off-Grid Kitchen - Homestead Kitchen Skills and Real Food Recipes for Resilient Health (Hardcover): Kate Downham A Year in an Off-Grid Kitchen - Homestead Kitchen Skills and Real Food Recipes for Resilient Health (Hardcover)
Kate Downham
R1,783 R1,464 Discovery Miles 14 640 Save R319 (18%) Ships in 10 - 15 working days
Perfect Preserves - 100 delicious ways to preserve fruit and vegetables (Hardcover): Thane Prince Perfect Preserves - 100 delicious ways to preserve fruit and vegetables (Hardcover)
Thane Prince 1
R799 R276 Discovery Miles 2 760 Save R523 (65%) Ships in 12 - 19 working days

"This book takes you by the hand and leads you through the door into the wonderful world of preserving. Each type of preserve is introduced with a recipe that tells you everything you need to know about how to make a perfect jar - be it delectable plum jam, beautiful lemon curd, or scrumptious apple chutney. Anyone can make a perfect preserve by following these recipes and making the most of the fruit and vegetables you grow in your garden, pick from your allotment or buy at the local market." THANE PRINCE The Big Allotment Challenge preserving expert Thane Prince shares her knowledge and gives home cooks everything they need to make delicious preserves at home. With over 100 delicious recipes as well as indispensable tips and shortcuts, in Perfect Preserves you'll find inspiration on every page. * Jams * Jellies * Fruit Curds * Marmalades & Conserves * Liqueurs & Cordials * Fruit Butters & Cheeses * Chutneys * Pickles * Relishes * Sauces & Ketchups

5 and 1 Diet Cookbook - 200 Tasty Recipes to Help you Regain Your Ideal Shape Without Stress While Keeping you Healthy and... 5 and 1 Diet Cookbook - 200 Tasty Recipes to Help you Regain Your Ideal Shape Without Stress While Keeping you Healthy and Super Energetic (Hardcover)
Annalisa Williams
R818 Discovery Miles 8 180 Ships in 12 - 19 working days
The Art of Fermentation - New York Times Bestseller (Hardcover, New): Sandor Ellix Katz The Art of Fermentation - New York Times Bestseller (Hardcover, New)
Sandor Ellix Katz; Foreword by Michael Pollan 1
R1,106 R757 Discovery Miles 7 570 Save R349 (32%) Ships in 12 - 19 working days

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

Apples For Jam - A Colorful Cookbook (Hardcover, New): Tessa Kiros Apples For Jam - A Colorful Cookbook (Hardcover, New)
Tessa Kiros
R494 Discovery Miles 4 940 Ships in 12 - 19 working days

This is food for families, for young people, for old people, for children, for the child in all . . . for life.- Apples for Jam Apples for Jam is a keepsake cookbook filled with savory recipes woven together by a rainbow of colors, memories, and lavish full-color photography. Tessa Kiros has circled the globe working in restaurants in Australia, Greece, Mexico, and London. Her extensive travel and multicultural background lend authenticity to more than 200 recipes, which are grouped by color and presented alongside vibrant photographs, sound cooking advice, and heartwarming anecdotes about friends, family, and the whimsies of childhood. Kiros shares a bevy of diverse and easy-to-prepare dishes playfully themed in colored chapters. An index references both specific foods and recipes. With memories of daisy chains, ice cream cones, circuses, and four-leaf clovers, Kiros shares her belief that good food sparks cherished memories that intensify life's melting pot of flavor. A sampling of the flavors includes: * Sage and rosemary mashed potatoes * Pecan butter cookies * Roast rack of pork with fennel and honey * Pomegranate sorbet * Roasted zucchini and tomatoes with thyme * Pan-fried sole with lemon butter

Water Bath Canning - Creative Recipes for Pickles, Salsas, Jams, Jellies, and More (Paperback): Renee Pottle Water Bath Canning - Creative Recipes for Pickles, Salsas, Jams, Jellies, and More (Paperback)
Renee Pottle
R381 R336 Discovery Miles 3 360 Save R45 (12%) Ships in 12 - 19 working days
Beginner's Guide to Canning - 90 Easy Recipes to Can, Savor, and Gift (Paperback): Diane Devereaux Beginner's Guide to Canning - 90 Easy Recipes to Can, Savor, and Gift (Paperback)
Diane Devereaux
R410 Discovery Miles 4 100 Ships in 10 - 15 working days
Curing & Smoking - River Cottage Handbook No.13 (Hardcover): Steven Lamb Curing & Smoking - River Cottage Handbook No.13 (Hardcover)
Steven Lamb 1
R585 R524 Discovery Miles 5 240 Save R61 (10%) Ships in 9 - 17 working days

Fortnum & Mason Food & Drink Awards 2015 | Highly Commended Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat - it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process - this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen. There is also a directory that tells you where to purchase the best-quality equipment from for all your smoking and curing needs at home.

Complete Guide to Home Canning and Preserving (Paperback, 2nd Revised edition): U.S. D Of Agr. Complete Guide to Home Canning and Preserving (Paperback, 2nd Revised edition)
U.S. D Of Agr.
R308 Discovery Miles 3 080 Ships in 12 - 19 working days

Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and seafoods; how to preserve fruit spreads, fermented foods and pickled vegetables; how to prepare foods for special diets, and much more. Also includes scores of simply written recipes that even beginners can handle (smoked fish, turkey-tamale pie, chicken croquettes, more.

Charcuterie - The Craft of Salting, Smoking, and Curing (Hardcover, Revised and Updated): Michael Ruhlman, Brian Polcyn Charcuterie - The Craft of Salting, Smoking, and Curing (Hardcover, Revised and Updated)
Michael Ruhlman, Brian Polcyn; Illustrated by Yevgenity Solovyev
R1,065 R926 Discovery Miles 9 260 Save R139 (13%) Ships in 10 - 15 working days

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience became a fascination that transformed into a quest to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. My Polish grandma made kielbasa every Christmas and Easter, he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie."

DIY Fermentation - Over 100 Step-By-Step Home Fermentation Recipes (Paperback): Katherine Green DIY Fermentation - Over 100 Step-By-Step Home Fermentation Recipes (Paperback)
Katherine Green
R408 Discovery Miles 4 080 Ships in 10 - 15 working days
Water Bath Canning and Preserving Cookbook for Beginners - Enjoy Finest Recipes with Your Favorite Dishes (Hardcover): Sweet... Water Bath Canning and Preserving Cookbook for Beginners - Enjoy Finest Recipes with Your Favorite Dishes (Hardcover)
Sweet Daisy
R793 R692 Discovery Miles 6 920 Save R101 (13%) Ships in 10 - 15 working days
Self-Sufficiency: Preserving - Jams, Jellies, Pickles and More (Paperback): Carol Wilson Self-Sufficiency: Preserving - Jams, Jellies, Pickles and More (Paperback)
Carol Wilson
R246 Discovery Miles 2 460 Ships in 12 - 19 working days

Most 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.

Beginner's Guide to Preserving - Safely Can, Ferment, Dehydrate, Salt, Smoke, and Freeze Food (Paperback): Delilah Snell Beginner's Guide to Preserving - Safely Can, Ferment, Dehydrate, Salt, Smoke, and Freeze Food (Paperback)
Delilah Snell
R603 R474 Discovery Miles 4 740 Save R129 (21%) Ships in 12 - 19 working days
Asian Pickles at Home - 75 Easy Recipes for Quick, Fermented, and Canned Pickles (Paperback): Patricia Tanumihardja Asian Pickles at Home - 75 Easy Recipes for Quick, Fermented, and Canned Pickles (Paperback)
Patricia Tanumihardja
R353 Discovery Miles 3 530 Ships in 10 - 15 working days
Survival 101 Raised Bed Gardening and Food Storage - The Complete Survival Guide to Growing Your Food, Food Storage, and Food... Survival 101 Raised Bed Gardening and Food Storage - The Complete Survival Guide to Growing Your Food, Food Storage, and Food Preservation in 2021 (2 Books IN 1) (Hardcover)
Rory Anderson
R809 Discovery Miles 8 090 Ships in 12 - 19 working days
The Book of Marmalade (Paperback, 2nd Revised ed.): C.Anne Wilson The Book of Marmalade (Paperback, 2nd Revised ed.)
C.Anne Wilson
R446 Discovery Miles 4 460 Ships in 12 - 19 working days

Marmalade is particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. C. Anne Wilson's book was first published in 1986 by Constable, reissued in Britain (Prospect) and the USA (Pennsylvania UP) in 2000, and now takes its place in Prospect's 'English Kitchen' series. It offers a history of marmalade in Britain from its origins as a quince conserve in medieval times, through its first commercialization in Scotland in the 18th century, to its dominant place in the British jam cupboard and on the breakfast table in the modern era. The first edition has been updated to take account of most recent developments. It really is a great pleasure to find one specific subject in the vast field of food history dealt with in a manner which can, for once, be properly described as definitive; - the result is a model,A" was the introduction to one review. The history is buttressed by two dozen recipes drawn from old and modern sources. The illustrations are from old photographs, reproductions of catalogues, etc. Here is everything that a maker of marmalade, or a lover of the stuff, could need to feed his or her brain.

Wild Fermentation - The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (Paperback, 2nd Revised edition):... Wild Fermentation - The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (Paperback, 2nd Revised edition)
Sandor Ellix Katz; Foreword by Sally Fallon Morell 1
R782 R649 Discovery Miles 6 490 Save R133 (17%) Ships in 12 - 19 working days

The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times '[Katz's] books have become manifestos and how-to manuals for a generation of under-ground food activists.' The New Yorker '...the high priest of fermentation theory' the Guardian The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazake and so much more! Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since its original publication, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make: Low-salt or salt-free sauerkraut Grape Water Kefir Soda Kombucha Soda Dairy-free yogurt Savoury vegetable sourdough pancakes Miso-Tahini spread Apple cider vinegar Herbal mead and so much more! Updates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen!

Do Preserve - Make Your Own Jams, Chutneys, Pickles and Cordials (Paperback): Anja Dunk, Jen Goss Do Preserve - Make Your Own Jams, Chutneys, Pickles and Cordials (Paperback)
Anja Dunk, Jen Goss 1
R278 R255 Discovery Miles 2 550 Save R23 (8%) Ships in 12 - 19 working days

How do you capture the vibrant flavour of freshly-picked seasonal fruit and vegetables to enjoy all year round? Peach and mulberry compote served over ice cream. Green tomato chutney with cheese. Fennel confit to pair with risotto. A chilled glass of strawberry gin fizz. Do Preserve features over 80 recipes that transform everyday dishes into memorable, flavour-filled meals. With expert advice and inventive recipe ideas from a trio of cooks, you'll soon learn: - Basic principles and methods of preserving - Essential equipment and ingredients - Guidance on the different preserving agents: sugar, vinegar, alcohol, oil and salt Written for home cooks of all skill levels, Do Preserve makes it easy to turn fresh produce into delightful preserves to enjoy, share and gift.

Canning and Preserving for Beginners - The Complete Guide to Can and Preserve any Food in Jars, with Easy and Tasty Recipes.... Canning and Preserving for Beginners - The Complete Guide to Can and Preserve any Food in Jars, with Easy and Tasty Recipes. Learn how to Preserve and Cook Veggies, Fruit, Meat, Poultry, Fish and More (Hardcover)
Vivian Bayne
R832 R737 Discovery Miles 7 370 Save R95 (11%) Ships in 10 - 15 working days
Complete Guide to Home Canning and Preserving (Hardcover): US Dept of Agriculture Complete Guide to Home Canning and Preserving (Hardcover)
US Dept of Agriculture
R627 R570 Discovery Miles 5 700 Save R57 (9%) Ships in 10 - 15 working days

Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and sea foods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.

DIY Pickling - Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles (Paperback): Rockridge Press DIY Pickling - Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles (Paperback)
Rockridge Press
R413 Discovery Miles 4 130 Ships in 10 - 15 working days
Tsukemono - Decoding the Art and Science of Japanese Pickling (Hardcover, 1st ed. 2021): OLE G. Mouritsen, Klavs Styrbaek Tsukemono - Decoding the Art and Science of Japanese Pickling (Hardcover, 1st ed. 2021)
OLE G. Mouritsen, Klavs Styrbaek
R810 R710 Discovery Miles 7 100 Save R100 (12%) Ships in 10 - 15 working days

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono ( , ). The word, pronounced 'tskay-moh-noh,' means 'something that has been steeped or marinated' (tsuke-steeped; mono-things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as 'pickled foods.' Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.

The Homestead Canning Cookbook - * Simple, Safe Instructions from a Certified Master Food Preserver * Over 150 Delicious,... The Homestead Canning Cookbook - * Simple, Safe Instructions from a Certified Master Food Preserver * Over 150 Delicious, Homemade Recipes * Practical Help to Create a Sustainable Lifestyle (Paperback)
Georgia Varozza
R663 R606 Discovery Miles 6 060 Save R57 (9%) Ships in 10 - 15 working days

Bless Your Family with Healthy, Organic Food Certified master food preserver and cooking enthusiast Georgia Varozza wants to show you how safe and easy canning your favorite foods can be. She will teach you the basics, including how to fit the process into your busy life, the equipment you'll need, and step-by-step instructions for both water-bath and pressure canning. Enjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Save money by preserving your own food and gain valuable peace of mind by knowing exactly what's going into the meals you're serving. Join the growing number of households who are embracing the pioneer lifestyle. It's time for you and your family to feel good about food again. This cookbook can help.

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