Sally Wise has been a passionate preserver of fruits and vegetables for over three decades.
More than just a method to create nutritional food from seasonal produce, preserving is a way of life, a highly addictive hobby, and you too will become hooked.
In A Year in a Bottle Sally bri..
Renowned cook, Sally Wise has always wanted her own cooking school, and her own farm, where she could grow the things she wants to cook with.
One day she and her husband came across a property in Tasmania’s Derwent Valley with an orchard full of fruit trees, and a funny old chalet/cabin out the ..
Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisa..
Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks
Miyoko shows how to tease artisan flavors out of un..
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.
Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways l..
Two bestselling preserving books in one kitchen-friendly package. Sally Wise's great passion is for making preserves out of the seasonal produce she grows and buys.
Here, in two of her most popular books, A YEAR IN A BOTTLE and OUT OF THE BOTTLE, she shares some of her favourite recipes for turning..
The comprehensive handbook for dehydrating foods at home.
Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost.
Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods.
Dehydrating with the..
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later.
Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Sm..
This beautifully presented book gives readers the nitty-gritty guide for five diverse ways to nourish ourselves from stewarding nature's abundance.
Do you want to know how to grow your own food? Or how to keep bees? How to forage for edible seaweed along the shoreline, or wild greens down by the ..
After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Foo..
Pickling Everything Foolproof Recipes for Sour, Sweet, Spicy, Savory, Crunchy, Tangy Treats by Leda Meredith
Learn to pickle everything, from the author of Preserving Everything
Simple recipes for both fermented and vinegar-based pickles
Pickling is more than a form of food preservatio..
Preserving Everything Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke and Store Fruit
by Leda Meredith
The ultimate guide to putting up food.
How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and i..