Konservering & djupfrysning

Många har fått upp ögonen för fermenterade grönsaker som kimchi och surkål de senaste åren. Men hur serverar man grönsakerna om man inte bara vill äta dem bredvid som en sallad? I den här boken bidrar Jenny "Surtanten" Neikell med sin ge...

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Med hjälp av traditionella konserveringsmetoder kan du skapa ett modernt nordiskt skafferi att plocka ur även under den mörkare delen av året. Johan Björkman torkar, fermenterar, lägger in i klassisk inläggningslag, mixar eget örtsalt och smaksätt...

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Succéböckerna Fermentera och Fermentera 2.0 banade väg för fermenteringsvågen i Sverige. I Stora boken om fermentering samlar vi de bästa recepten ur Jenny Neikells två tidigare böcker, och får även en ny uppdaterad faktadel och helt nya recept. F...

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För dig som vill odla dina egna grönsaker är det här en riktig grundbok. Den visar hur du bygger en grönsaksodling från ingenting, hur du planerar, sår och planterar, vattnar, gödslar och gräver. Men den visar också hur du tar till vara allt det s...

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#1 SUNDAY TIMES BESTSELLER A brand new and essential book from award-winning and bestselling cook Anna Jones. Anna Jones gives her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the p...

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Mjölksyrade grönsaker är en trend inom matlagning som verkar vara här för att stanna. Och att fermentera själv är ingen konst, framförallt inte när du har denna bok till hjälp. I Fermentering hittar du 35 recept på fermenterade grönsaker och frukt...

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'...The high priest of fermentation theory' the Guardian 'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBC The bible for the D.I.Y set: detailed instructions for how to...

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Featured in The Independent's 7 best fermentation books 2020 This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation Koji: the next fermentation game changer Koji Alchemy is the first book devoted to processes, concepts,...

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A DIY guide to making the tangy pickles of the region, from Japan to the Philippines.

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In Gennaros Verdure, Gennaro transforms humble vegetables from side dish material into the hero of the plate, using punchy flavours from staple ingredients in his unique and much loved Italian style. Structured by colour chapters that group recipe...

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Selected as a best cookbook of the year by BBC Food Programme '...the high priest of fermentation - the Guardian 'The godfather of fermentation.' -The Telegraph 'Sandor Katz's teachings and writings on fermentation have changed lives around the wo...

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SHORTLISTED FOR THE ANDRE SIMON FOOD BOOK AWARD SHORTLISTED FOR THE FORTNUM AND MASON FOOD BOOK AWARD A playful and accessible guide to fermenting at home James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimch...

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"En receptsamling som fint ersätter de gamla slitna sylta och safta-böckerna ... Lockande att bläddra i och själv sätta igång." BTJ Sommar på burk innehåller närmare 100 recept som kan varieras med sommarens smaker och dina egna. Detta ä...

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More and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to table concepts, and discovering that they can cook restaurant-quality food without a culinary degree. This book takes the ar...

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Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes ...

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SHORTLISTED FOR THE 2023 ANDRE SIMON AWARD 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 beverages and cocktails. ...

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An informative and inspirational guide aimed at anyone who fancies giving chilli growing a go. From 'Hungarian Hot Wax' to 'Red Savina', and 'Scotch Bonnet' to 'Elephant's Trunk', chillies come in dozen...

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This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with th...

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Saves time, money and food waste The Times The Sunday Times best-selling author The Batch Lady is back with a budget-busting book to create fresh and satisfying meals without breaking the purse strings. Shop once. Get organised, plan ahead and cre...

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WINNER OF GUILD OF FOOD WRITERS AWARD 2023: DRINKS CATEGORY Longlisted for the Andr Simon Award for Drink Books for 2022 Real cider, craft cider, farm cider, artisan cider: Whatever you wish to call it, at its best, cider is made and should be enj...

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Classic French preserving techniques updated for a modern audience. Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author. Enjoy local, fresh, organic food throughout the year. With ...

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Fortnum & Mason Food & Drink Awards 2015 | Highly Commended Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for...

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Master the basics and experiment with innovative flavor combinations in this definitive guide to fermentation. Whether youre seeking the health benefits of fermented foods and drinks or just want to take advantage of seasonal produce all year long...

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In an era of excessive convenience and disposable food waste, Gennaros Cucina could not come at a better time you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and, ultimately, eat better. Cucina povera is ...

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This is the busy cook's practical guide to preparing and freezing in advance. Here's how to provide meals in minutes with more than 30 inspirational recipes, from appetizers to main courses and desserts. Step-by-step instructions ensure ...

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One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (, ). The word, pronounced tskay-moh-noh, means something that has been steeped or marinated (tsukesteeped; monothings). Although tsukemono are usually m...

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Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and sea foods; how to preserve fruit spreads, fermented foods, and pick...

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"This is food whose time has come, declared Mark Bittman about Sqirl, the much beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl began with jamsorganic, local, made from unusual combinations of fruits...

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Turn ordinary ingredients into extraordinary dishes. Return to basics, slow down, enjoy the process, minimise waste, and follow the seasons to create effortless meals packed with flavour. Life can be tough, chaotic and often unfathomable. So many ...

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Boozy ice lollies you can make at home. The sun is out, the mercury is finally hitting 30 degees what better way to toast the start of summer than with a frozen cocktail on a stick! With the onset of summer, the alcoholic ice-lolly trend is gettin...

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