A guide to creating your patch of rural paradise by Chris FerreiraThis is a no-nonsense guide to choosing, establishing and sustaining your patch of rural paradise in Australia and New Zealand.
Whether your goal is food, profit or enjoyment, this book offers the "eyes wide open" approach to creating your own beautiful, productive and sustainable rural landscape.
Chris Ferreira brings years o..
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 brings together a mouthwatering collection of more than 100 of her favourite recipes for making your ow..
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 back. A plan began to take shape... In this, her latest book, Sally shares the 100 or so recipes she..
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 artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her fi..
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 unique combinations of.ingredients,such as rejuvelac and nondairy yogurt, with minimal effort.
A comprehensive reference for all wishing to keep healthy bees and produce delicious honey.
There is room for a hive of bees in many a suburban garden and there is always something special about eating honey from your own hives.
This revised second edition of Backyard Beekeeping is written especially for those who would like to experience that healthy pleasure. It is a comprehensive reference..
by Alanna Moore3rd edition.What is the difference between a Frizzle and a Fav? a Pekin and a Polish? A Welsummer and a Wyandotte? How do you successfully determine the sex of day old chickens? What natural products can be used to treat lice infestations? And what should you do if a broody hen won’t get off the nest to feed?Backyard Poultry – Naturally answers all these questions and mo..
A classic beginner's guide to fermenting just about anything.At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography.
A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and..
Learn (and Break!) the Rules for Making Ipas, Sours, Belgian Beers, Porters, Barleywines, Lagers, Ancient Ales, and Gluten-Free BeersIn this colorful homebrewing guide, The Kitchn's Emma Christensen gives you the keys to the brewery. Start out by mastering the basic styles, like A Very Good IPA and A Very Good Porter, then move on to inspired variations such as Centennial Dry-Hopped Double I..
Get the best homebrew recipes, techniques, tips, and more in The Brew Your Own Big Book of Homebrewing, the first official book from Brew Your Own - the popular brewing magazine.
Packed with recipes, expert advice, step-by-step photos, and more, this official guide from Brew Your Own is a necessity for anyone who's into homebrew.
For more than two decades, America's homebrewe..
Calf Rearing is recognised as one of the most informative and accessible guides on the subject, covering growth, nutrition, health and behaviour, with descriptions of various calf raising systems and facilities.
John Moran, an expert in the field, also gives considerable coverage to calf welfare, post weaning management and calf communication.
Practical economic information on feedstuffs, labour..
Charcuterie The Craft of Salting Smoking and Curing by Michael Ruhlman and Biran PolcynCharcuterie 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, pâtés, and confit..