Preserving & Fermenting
The Condiment Book: A Brilliantly Flavourful Guide to Food's Unsung Heroes by Claire Dinhut
£16.99
How to Grow Food: Your Crop-by-Crop Guide to Growing, Cooking, & Preserving by Huw Richards & Sam Cooper
£18.99
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Ed. by Sandor Ellix Katz
£22.50
The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients by Pascal Baudar
£25.00
Sizzle & Drizzle: The Green Edition: Over 100 Essential Bakes, Recipes and Tips by Nancy Birtwhistle
£16.99
The Full English: The Ways We Eat and Why by Lewis Bassett
£20.00
The Fermentation Year: Everyday techniques and recipes to rewild your microbiome by Rachel de Thample
£22.00
Ferment: The Life-Changing Power of Microbes by Tim Spector
£12.99
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
£20.00
Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More by Pascal Baudar
£25.00
Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir by Pascal Baudar
£25.00
The Art of Fermentation by Sandor Ellix Katz
£30.00
How to Store Your Garden Produce: The Key to Self-Sufficiency by Piers Warren
£15.99
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables by David Zilber & Rene Redzepi
£36.00
Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food by James Read
£22.00
Preserving: Pickling, fermenting, freezing, drying, curing and canning by Katie Caldesi & Giancarlo Caldesi
£22.00
