Books

Preserving Wild Foods: A Modern Forager’s Recipes for Curing, Canning, Smoking, and Pickling by Raquel Pelzel and Matthew Weingarten

Salted sardines with coriander and thyme. Crab apple mostarda. Instant samphire pickles. Speckled tea eggs with star anise and ginger. Dandelion jelly. Pickled chanterelle mushrooms. Blueberry-maple spoon fruit. These and dozens of other inspired recipes from chef Matthew Weingarten show you how to preserve—by curing, canning, smoking, and pickling—a wide range of wild ingredients foraged from the… more

The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More by Andrea Chesman

Half-Sour Dill Pickles. Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman’s expert guidance, you’ll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and… more

Can It, Bottle It, Smoke It – by Karen Solomon *SIGNED COPY*

Have you ever wanted to . . .  Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee? Can It, Bottle It, Smoke It walks you through a slew of satisfying culinary projects to stock your larder and… more

Home Sausage Making Book by Susan Mahnke Peery

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… more

The Good Life Lab by Wendy Jenahara Tremayne

This is the inspirational story of how one couple ditched their careers and high-pressure life in New York City to move to rural New Mexico, where they made, built, invented, foraged, and grew all they needed to live self-sufficiently, discovering a new sense of value and abundance in the process. Alongside their personal story are tips and… more

Herbal Vinegar by Maggie Oster

This book features dozens of recipes for herb, spice, vegetable, and flower vinegars and more than 100 recipes for using flavored vinegars in everything from appetizers to entrees.    

Preserving Food Without Freezing or Canning by The Gardeners & Farmers of Terre Vivante

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… more

The Big Book of Preserving the Harvest by Carol Costenbader

Learn how to preserve the season’s bounty in this classic primer on drying, freezing, canning, and pickling techniques. You’ll learn everything you need to know to stock your pantry with fruits, vegetables, herbs, meats, vinegars, pickles, chutneys, and seasonings. Carol Costenbader presents more than 150 simple, step-by-step recipes for delicious creations such as Green Chile… more

Recipes From The Root Cellar by Andrea Chapman

Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended… more

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

By Sandor Ellix Katz The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for… more

The Backyard Homestead

Edited by Carleen Madigan Put your backyard to work! Enjoy fresher, organic, better-tasting food all the time. The solution is as close as your own backyard. Grow the vegetables and fruits your family loves; keep bees; raise chickens, goats, or even a cow. The Backyard Homestead shows you how it’s done. And when the harvest is in,… more

Can It, Bottle It, Smoke It

An beautifully delicious DIY food gem from SF chef/DIY mistress Karen Solomon. Have you ever wanted to . . .  Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee? Can It, Bottle It, Smoke It walks you… more

The Beginner’s Guide To Preserving Food At Home by Janet Chadwick

A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that’s spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don’t stay fresh and delicious forever – they must be eaten now . …. more

Put ‘em Up – A Comprehensive Home Preserving Guide

PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons… more