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 ..
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..
65 Easy Homemade Wines, Beers, Meads and CidersThis new collection of brewing recipes brings an exciting and healthful twist to home brewing by infusing herbs and other healing ingredients into the brews. Herbalism has gained popularity over the past couple years, as more people seek a holistic..
The Australian Gardening Calendar is set to become your favourite garden tool. Whether you own a few pots, a vegie patch or a grand garden, it's just what you need: an easy-to-use, month-by-month guide to garden care, covering every climatic zone from the tropical north to the chilly south.Here ..
Backyard Poultry- Naturally 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 ..
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 in..
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 IP..
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 cul..
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..
In The Complete Mushroom Hunter, mushroom guru Gary Lincoff escorts you through the cultural and culinary history of the mushroom, hunting and identifying wild mushrooms, mushroom safety, and on to preparing and serving the fungi. Stunning photographs and Lincoff's fascinating anecdotes from the fie..
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 tur..