The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!

Discover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. […]

Olympia Provisions: Cured Meats and Tales from an American Charcuterie

A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand. Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two […]

Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes

STOCK YOU PANTRY WITH HOMEMADE MEALSPull it off the shelf. Mix with water. Cook. Serve. It’s as quick and easy as preparing a box of mac and cheese?but it’s not store-bought junk, it’s your favorite dishes made from scratch. With Meals in a Jar and a little planning, you’ll have your pantry stocked with healthy, […]

The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

Whether you’re making a pint of sauerkraut or a peck of pickled peppers, the Joy of Pickling provides all the tools for pickling success!Putting up pickles is a time-honored technique for stretching the harvest and getting the most out of fresh produce. But pickling isn’t just about preserving – it’s a way of creating mouthwatering […]

The Healthy Make-Ahead Cookbook: Wholesome, Flavorful Freezer Meals the Whole Family Will Enjoy

Make ahead meals have always been convenient. Now, with The Healthy Make Ahead Cookbook, these hassle-free meals are wholesome and nutritious, too!The ease and practicality of make ahead meals is undeniable. The nutritional value of these meals, however, is far less appealing as they often rely on fattening, processed ingredients.Freezer-meal aficionada Robin Donovan has discovered […]

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide. Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice […]

In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food […]

The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir

With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes […]

The Hands-On Home: A Seasonal Guide to Cooking, Preserving & Natural Homekeeping

Create the DIY home you’ve always wanted with over 100 recipes, tips, and inspirational ideas from blogger Erica Strauss (Northwest Edible Life). Covering everything from cooking, canning and preserving to making your own nontoxic home and personal care products, this fresh take on modern homemaking wil help you make the most of your time, effort, […]

Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More

Ferment Your Vegetables for Flavor, Health, and Fun!Fermented vegetables are a great, healthy addition to anyone’s diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being. From kimchi and sauerkraut to pickles and kvass, fermented foods have been part of the […]

Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions

Capture the flavors of Italy with more than 150 recipes for conserves, pickles, sauces, liqueurs, infusions, and other preserves The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean […]

The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

A cookbook from the author of the popular website Nourished Kitchen, featuring over 160 recipes based on the “traditional foods” philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.        The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values […]

The River Cottage Curing and Smoking Handbook

A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what’s put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, […]

Ball Blue Book Guide To Preserving, 37Th Edition

The 37th edition of Ball Blue Book Guide to Preserving offers 200 pages that will guide you while you learn about preserving. This book provides information about equipment and step-by-step instructions for each preserving method. Also included are over 500 recipes for canning, pickling, dehydrating, freezing food, and much more! $ 7.90

The New Cider Maker’s Handbook: A Comprehensive Guide for Craft Producers

All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their […]

And Baby Makes Three: The Six-Step Plan for Preserving Marital Intimacy and Rekindling Romance After Baby Arrives

Congratulations! You have a new baby. Don’t forget you also have a marriage. Having a baby is a joyous experience, but even the best relationships are strained during the transition from duo to trio. In And Baby Makes Three, Love Lab™ experts John Gottman and Julie Schwartz Gottman teach couples the skills needed to maintain […]

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts […]

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Preserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton […]

Home Production of Quality Meats and Sausages

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own […]

The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best

From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get […]

Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family

Buy groceries in bulk, prepare family-friendly dishes, package in meal-sized freezer bags, then stock the freezer with ready-to-defrost-and-serve tasty homemade meals. This is the winning system of Fix, Freeze, Feast, a cookbook that has already attracted an enthusiastic following among busy families. Millions of shoppers save money by buying groceries in bulk – trays of […]

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Typical books about preserving garden produce nearly always assume that modern “kitchen gardeners” will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a […]

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

Based on Korea’s legendary condiment, Mother-in-Law’s Kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.   Following traditional […]

Root Cellaring: Natural Cold Storage of Fruits & Vegetables

Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book. $ 8.09

The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux

The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at […]

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.Inside, you’ll find:—All the basics: the process, the tools, and how to get started—A guide to choosing the right […]

The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition)

Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on […]

Mary Bell’s Complete Dehydrator Cookbook

Far from being a fad, food dyhydrating is one of the most ancient, effective, and nutritous ways of preserving food. Now, at last, there is a book that teaches absolutely everything there is to know about using an electric food dyhydrator to dry foods at home — and gives more than 100 foolproof recipes for […]

Food in Jars: Preserving in Small Batches Year-Round

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. Small batches make them easy projects for a canning novice […]

Home Sausage Making: How-To Techniques for Making and Enjoying 125 Sausages at Home

HOME SAUSAGE MAKING is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There […]