Ask our staff anything about our shop or products, or leave your feedback.
Grillo's Presents PICKLED: 100 Recipes to Brine, Fry, and Eat is a love letter to the humble, underestimated, overlooked pickle-long relegated to the side ...
60 classic and unique recipes for probiotic-rich ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more!
Fermenting, in the simplest definition ...
Winner of the Guild of Food Writers Specialist or Single Subject Award 2021
In Fermentation, Rachel de Thample shines a light on one of the ...
A new update of the bestselling book in its field. Whether grow-your-own, bought locally from a farmer's market, or fresh from a regular supermarket ...
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks ...
Cheese expert and writer Tenaya Darlington (aka Madame Fromage) offers a complete-and completely fun-illustrated education in all things cheese: how it's made, how to ...
Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients - whether foraged or purchased from the store - into incredibly unique ...
A playful and accessible guide to fermenting at home
James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & ...
Louise Avery began brewing kombucha in 2010 as part of a self-sufficient and healthy lifestyle, living on a Scottish Island in the Hebrides, simply because ...
Food historian and fermentation expert Julia Skinner takes a deep dive into the fascinating cultural history of fermented foods, examining how bread, coffee, tea, alcoholic ...
Naomi Duguid, who's taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey--a deep dive ...
Celebrating the bounty of the estate's organic kitchen garden, groves, and olive orchard, the Stone Edge Farm Kitchen Larder Cookbook makes the ultimate gift ...
Maynard Davies, the last of the traditional bacon apprentice-boys, and now retired master-curer, shares here with the reader his lifetime's knowledge of the art ...
In this newly revised and updated edition of Real Food Fermentation, discover how to preserve your favorite foods in every season with simple techniques and ...
A Cheesemonger's Compendium introduces 150 of the finest cheeses from across the British Isles. It is a perfect companion for all of us hooked ...