Konservering & djupfrysning

Fermentera : mat med jäst, mögel och bakterier

av Jenny Neikell

I alla tider har människan använt sig av fermentering för att konservera råvaror, förbättra smak och textur och göra maten mer hälsosam. Bröd, kaffe, vin, blåmögelost, surkål och smör är några exempel på fermenterade livsmedel som i dag blivit var...

Fermentering : syra egen kraut, kimchi och kombucha

av Shane Peterson, Søren Ejlersen, Ditte Ingemann

Något jäser i restaurangkök världen över bokstavligt talat. Och nu kan du dra igång samma process själv, i ditt eget kök! I Fermentering hittar du 35 enkla recept på fermenterade grönsaker och frukter. Kom igång med klassisk sauerkraut, kryddig ko...

Syrat : hur du gör din egen surdeg, yoghurt, surkål, kefir, kimchi och mycket annat

av Charlotte Pike

Inkludera syrad mat i din vardagskost med läckra recept som är enkla att tillaga i hemmet. Kapitel som täcker frukt och grönsaker, yoghurt och labneh, bönor och baljväxter, surdegar och drycker kommer att introducera dig för unika och nya smaker, ...

The Art of Fermentation

av Sandor Ellix Katz

Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever pub...

Safta och sylta

av Malin Landqvist

Äntligen är den här! Den enda boken du behöver för att kunna omvandla skogens och trädgårdens alla bär och frukter till läskande saft och smakrik sylt. Fyll din korg med skogens och trädgårdens bär och frukter och sätt igång och safta, sylta och k...

Charcuterie

av Michael Ruhlman, Brian Polcyn

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and...

Pickling Handbook: Homemade Recipes to Enjoy All Year Round

av Karin Bojs

Pickling is one of the oldest and easiest methods of preserving vegetables. Many of us remember the savor of home-made pickles from grandma's garden, and huge steaming pots and delicious pickles eaten all year round. Home pickling is back to trend...

Better Homes and Gardens Complete Canning Guide

av Jan Miller, Mary Williams, Lisa Kingsley

This is the book for everyone who wants to preserve food - from novice to pro - with step-by-step explanations of techniques, ranging from the basics of canning to freezing, drying, fermenting, and pickling. Readers can preserve a range of produce...

Wild Fermentation

av Sandor Ellix Katz

2nd edition. A new edition of the 2003 book which started the fermentation revolution. Updated with colour photos throughout and brand new recipes which reflect the author's deepening knowledge of global food traditions.

Ferment For Good

av Sharon Flynn

The ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing. Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - ...

Preserving the Japanese Way

av Nancy Singleton Hachisu

Preserving the Japanese Wayoffers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the...

Preserving Everything

av Leda Meredith

There are many ways to preserve a strawberry. You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated and preserved in oil. Cucumbers become pickl...

Ultimate Dehydrator Cookbook

av Tammy Gangloff, Steven Gangloff, September Ferguson

Salumi

av Michael Ruhlman, Brian Polcyn

Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the reci...

Fermented Vegetables

av Kristen Shockey, Christopher Shockey

Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes using the same methods to make over 80 other fermented vegetable and herbs...

Fermented: A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more

av Pike

Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as trad...

Manual of a Traditional Bacon Curer

av Maynard Davies

A lifetime's knowledge of the art of smoking and curing, explained step-by-step, from choosing the best raw ingredients to making the perfect sausage.

The Art of Making Fermented Sausages

av Stanley Marianski, Adam Marianski

The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regar...

Ferment Your Vegetables

av Amanda Feifer

Ferment Your Vegetables for Flavor, Health, and Fun!Fermented vegetables are a great, healthy addition to anyone's diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods pos...

The Complete Book of Pickling

av Jennifer MacKenzie

There is nothing more satisfying than popping open a jar of homemade pickles, chutney or chilli sauce, knowing that each ingredient was prepared by hand and the freshness of the harvest is captured beneath the lid. Such a treat is absolutely worth...

Home Production of Quality Meats and Sausages

av Stanley Marianski, Adam Marianski

Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do n...

Fiery Ferments

av Kirsten K Shockey, Christopher Shockey, Darra Goldstein

The authors of the best-selling Fermented Vegetables are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe....

Ferment

av Holly Davis

Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because...

The Bradley Smoker Cookbook

av Lena Clayton

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...

Can it, Bottle it, Smoke it

av Karen Solomon

Solomon--veteran food writer and author of"Jam It, Pickle It, Cure It"--brings forth a new collection of 75-plus recipes for condiments (plum catsup), cereals (cornflakes), crunchy snacks (tortilla chips), beverages (soy milk), and more ...

Sauces, Pickles &; Preserves

av Christine France, Catherine Atkinson, Maggie Mayhew

This title features deliciously tempting recipes for hot and fiery salsas, creamy dips, tasty relishes, spicy marinades, tangy mustards, classic dressings and sweet sauces. It provides all the necessary know-how and essential techniques for making...

Asian Pickles

av Karen Solomon

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

The Modern Preserver

av Kylee Newton

Preserving is an ancient technique which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship - all aspirations of the thoughtful modern cook. ...

Smoked

av Charlotte Pike

Smoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products. Charlotte Pike provides an essential guide for anyone who wants to try their hand at this ...

Cured

av Charles Wekselbaum

For lovers of all things dry cured, award-winning chef, owner of Charlito's Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired b...