Cookery: preserving and freezing

'There's truly no one I'd trust more to write about all things kimchi.

Thousands have already made the switch.

Embrace the benefits of batch cooking with Batch from Scratch, the essential companion to the hit Channel 4 series.

Der Fermentier-Klassiker - jetzt als erweiterte Jubilaumsausgabe mit 65 neuen Rezepten fur deinen abwechslungsreichen, kostlichen und gesunden Gemusevorrat!

This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes.

"e;The man has a knack for making even the most ambitious projects seem entirely possible"e; Yotam Ottolenghi A beautiful, essential book, where, as ever, only more so, Sam shares his delicious, original takes on fermenting Mark DiaconoA Year of Fermentation is a seasonal guide that explores the fascinating world of fermentation through the year.

Anime-Kochbuch: Wenn Sie die legendaren Gerichte aus Anime und Japan endlich zu Hause nachkochen wollen - ohne Spezialzutaten und ohne Kochstress - dann lesen Sie weiter.

All the practical baking knowledge you need from Sunday Times bestselling author and Great British Bake Off winner Nancy Birtwhistle, with this reissued green edition of her first ever cookbook.

Vorkochen-Kochbuch: Wie Sie in 1-2 Stunden entspannt fur mehrere Tage vorkochen - ohne jeden Tag am Herd zu stehen und trotz eines vollen Terminkalenders.

The first ever guide that helps homesteaders and urban farmers alike feed their families for an entire year from a nutrient dense, fully stocked pantry.

Life in the saddle tested the toughest men on the trail and the food they consumed during the greatest controlled movement of Texas Longhorns was equally as hearty.

Life in the saddle tested the toughest men on the trail and the food they consumed during the greatest controlled movement of Texas Longhorns was equally as hearty.

Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner.

Tequila ist mehr als ein Partyshot.

Einmachen, einlegen, fermentieren – Haltbarmachen erlebt ein Comeback.

The evolution of northern Chinese cuisine has been strongly influenced by the relatively dry, cold climate and wind–swept steppes of northern China.

Whether your goal is to save time, reduce stress or simply waste less food, batch cooking is the perfect solution.

The evolution of northern Chinese cuisine has been strongly influenced by the relatively dry, cold climate and wind–swept steppes of northern China.

Ob Low Carb, Keto, proteinreich für den Sport oder einfach eine gesündere Alternative für die ganze Familie: Entdecke, wie du aus einfachen, natürlichen Zutaten luxuriöse Desserts zauberst, die Körper und Seele guttun.

This book introduces the modern cook to a wonderful piece of Americas culinary heritage.

Andrea Weigl defines the year by her canning sessions.

Die Highlights auf einen Blick•Perfekte Konsistenz: Rezepte, die optimal darauf abgestimmt sind, die ideale Slush-Textur ohne Eiskristalle zu erzielen.

Die Highlights auf einen Blick•High-Protein & Low-Sugar: Rezepte, die optimal auf Proteinpulver und kalorienfreie Süßungsmittel ohne bitteren Nachgeschmack abgestimmt sind.

Laura Mason brings you over 50 crumble recipes from the National Trust.

50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle.

This book introduces the modern cook to a wonderful piece of Americas culinary heritage.

Andrea Weigl defines the year by her canning sessions.

This book introduces the modern cook to a wonderful piece of Americas culinary heritage.

Andrea Weigl defines the year by her canning sessions.

Join the fermentation revolution--Japanese style!

Die Highlights auf einen Blick•Maximale Proteinzufuhr: Rezepte, die optimal auf die Nutzung von Proteinpulvern, Magerquark und pflanzlichen Proteinquellen abgestimmt sind.

Join the fermentation revolution--Japanese style!

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmers markets, and roadside stands all year round.

In this classic work, born of the back-to-the-land movement, Jean Anderson teaches you how to enjoy the bounty of your own garden, farmers markets, and roadside stands all year round.

An approachable, everyday cookbook from the mother-daughter duo behind Crowded Kitchen.

The perfect gift book for any jam-maker.

Learn how to easily bring simple living and self-sufficiency into your life, no matter where you live, in a way that works for you.

Learn how to easily bring simple living and self-sufficiency into your life, no matter where you live, in a way that works for you.

Fresh Food in a Jar includes everything you need to know about canning, pickling, freezing, and dryingtips, techniques, and equipmentas well as hundreds of recipes for jams, jellies, pickles, relish, sauces, meat jerkies, and more.

Fresh Food in a Jar includes everything you need to know about canning, pickling, freezing, and dryingtips, techniques, and equipmentas well as hundreds of recipes for jams, jellies, pickles, relish, sauces, meat jerkies, and more.

Pickle enthusiasts can rejoice with this celebration of all-things pickled, featuring over 50 recipes for infusing that addictive briny flavor into every bite.

Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy.

'Clever, clear and insightful, this book is an indispensable guide to the new scientific and gastronomic frontier of fermentation' Heston Blumenthal'Entertaining, illuminating and insightful' Sandor Katz***Embark on a tantalising journey into the weird and wonderful world of fermentation.

NADIYA S ULTIMATE GUIDE TO GETTING THE MOST OUT OF YOUR TIME SPENT IN THE KITCHEN, TO ACCOMPANY HER BBC2 PRIMETIME SERIESThe very best of Nadiya s signature twist on flavour whilst helping you make the most of your time and ingredients----Pressed for time to cook in a busy week?

Since its first publication in 1948, the Good Housekeeping Cookery Book has sold over 2 million copies, firmly establishing it as the ultimate cook's bible.

#1 SUNDAY TIMES BESTSELLERA BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES & GUARDIANSHORTLISTED for WATERSTONES BOOK OF THE YEAR 'Clever, delicious, heartfelt and wholesome - Anna gets it right again' JAMIE OLIVER?

Over the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders in the craft cocktail movement.

Use ingenious supermarket-swap shortcuts and simple, low-cost ingredients for everyday feasts in a flash.

A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef.