IN THE KITCHEN   ONLINE SHOP Clicking on the add barrow button will add a book to your shopping barrow, to view the barrow or remove items, simply click here or on the VIEW BARROW link at the top of the page. Encyclopedia of Asian Food Charmaine Solomon 2010 edition Here is another invaluable reference from internationally acclaimed best selling cookery author Charmaine Solomon. She offers advice on every facet of the ingredients and cuisine of each Asian country, as well as explanations of cooking techniques and guides to special utensils. Included are delightful details such as how to add flowers to a menu, how to recognize the fragrance of gingelly oil, how to best enjoy exotic fruits like rambutan, pulasan and mangosteen, and how to use ingredients decoratively. There are over 500 recipes, made richer still by Charmaine's anecdotes and reminiscences. Heed her advice on Asian cooking techniques - learn how best to enjoy exotic fruits, such as rambutan, pulasan and mangosteen; and how to make super korma, curry, biriani and rabri. Try your hand at Goan Sorpotel, Thai Green Curry of Duck or Cardamom Scented Semolina Shortbreads. Charmaine also explains the health giving properties, dangers and curiosities of many common foods. 32 pages of colour illustrations make identification of exotic ingredients very straightforward. So, if you want to tell your fugu from your fuzzy melons, this is an excellent reference! 622pp Hardcover BE125 $50.00  add   Preserving the Italian Way Pietro Demaio 2008 Reading this Australian book is like stepping into a gorgeous Italian delicatessen! The impressive range of old-style recipes from regional Italy provides easy-to-follow instructions for preserving fruit, vegetables, fish and meat, accompanied by engaging anecdotes of childhood and travel. There are dozens of recipes for pickles, sauces, syrups, wine, cheese, salami, prosciutto, liqueurs, pesto and sauces. Easy minimal tool methods include using salt and weights, preserving in oil and pickling. Recipes for rustic breads are accompanied by instructions for building a bread and pizza oven. While many books focus on what to do with a glut of fruit and vegetables this book addresses and targets those who aim to produce their own meat and dairy. 247pp full colour pictures BP131 $40.00  add   Stephanie Alexander’s Kitchen Garden Companion Dig, Plant, Water, Grow, Harvest, Chop, Cook Stephanie Alexander 2009 An inspiring and eminently useful garden-to-table guide, in a readable, straightforward style. From Amaranth to Zucchini, Stephanie shares planting, growing, harvesting, preparation and cooking advice. There are 250 mouth-watering recipes with photos so beautiful, you can almost smell the rich tomato sauce and feel the weight of the freshly-picked beetroot. You’ll learn how to start your kitchen garden as well as what equipment you’ll need in your garden and kitchen. There is a useful planting calendar covering different climate zones; compost recipes; no-dig and container gardening ideas. The “especially for kids” section in each chapter has ideas to help engage the interest and curiosity of your children. In each of the chapters focussing on one of 73 fruits, herbs and vegetables, there is concise and thorough growing information, quantities to plant for a family of four, pest control and companion planting advice, harvest and preparation ideas. Then create fabulous dishes such as: Watercress, Sorrel and Potato Soup; Grape, Ginger and Yoghurt Brulee; Jerusalem Artichokes Provencale; Rosemary, Barley and Beer Scones - who could resist?  Presented in a practical cloth dust-jacket, the Kitchen Garden Companion is beautiful and inspiring for gardeners and cooks. 784pp BK105  $125.00 add   Sample recipe:   Warrigal Green and Potato Soup Serves 4. This soup is not very far from the classic leek and potato soup. Indeed, if you wish to make this then leeks could be substituted for Warrigal greens, or you could even use sorrel leaves or young beetroot leaves instead, depending on what you have picked from your garden. 200g Warrigal greens, leaves stripped from stems (to yield about 100g)   ¼ cup extra virgin olive oil                             1 onion, finely chopped                                                1 fresh bay leaf 4 potatoes (600g) cut into 2cm dice sea salt and freshly ground black pepper 100ml pouring cream 2 handfuls garlic croutons (see page 325) 3 cloves garlic, chopped Half-fill a pasta pot or large heavy-based saucepan with lightly salted water and bring to the boil over high heat. Drop in Warrigal greens and boil for 5 minutes, then drain in a colander. Press hard on leaves with a pestle to extract as much water as you can, then roughly chop. Discard blanching water or cool and tip onto a non-edible plant (the high level of oxalic acid in the blanching water is unpleasant to taste). Rinse and dry pan, then add oil and heat over medium heat. Add onion and garlic and sweat for 3-4 minutes or until onion starts to soften. Add Warrigal greens, bay leaf and potato. Stir to mix and barely cover with cold water. Bring to the boil over high heat, then reduce heat to low and simmer for 15 minutes or until potato is quite tender. Place a coarse-meshed sieve over a large bowl. Transfer batches of potato mixture  to a blender (or food processor) and blend until puréed. Cover blender lid and flask with a dry tea towel; hot liquids can force up blender lid spraying hot liquid that can burn. Tip each batch into coarse-meshed sieve and force through into bowl using a pestle or another device. When all soup has been puréed, rinse and dry pan again and return soup to it. Reheat to simmering point. Taste and add salt and pepper. Ladle into wide soup bowls, then add a swirl of cream to each bowl and offer garlic croutons separately.   A Year in a Bottle: How To Make Your Own Delicious Preserves All Year Round Sally Wise  2008 Sally Wise has been a passionate preserver of fruits and vegetables for over three decades. In this concise and practical book she explains the methods and basic chemistry of preserving and goes on to share more than 100 recipes for jams, jellies, chutneys, pickles, cordials and spreads. Be tempted by her intriguing recipes such as “Rhubarb Fizz” or “Apricot Worcestershire Sauce”. There is clear advice on techniques, with straightforward explanations of basic preserving methods. Also included: a helpful trouble-shooting chart; a chapter on drying; sugar-free recipes and tables on preparing fruit and vegetables for freezing. These recipes, emphasizing temperate Australia, will help you make the most of your excess of apricots, apples, crab-apples, pears, plums, blackberries, cherries, rhubarb, tomatoes, tamarilloes, lilly pillies, passionfruit, strawberries, raspberries and roses.  255pp  BY101 $25.00 add Wood Oven Recipes: Volume One Pizzas, Roasts, Entrees, Desserts and more… In this companion volume to the bestseller Back Yard Ovens, inspired and creative back yard oven owners share their stories, hot tips for using their oven and recipes. Learn how to make the most of your back yard oven: produce the perfect pizza; bake bush tucker bread; roast a whole fish or turn out a tempting Tarte Tatin. You may never go back into the kitchen! More than 30 recipes covering entrees, mains (meat or veg) desserts and baking with over 14 pages dedicated to pizza, with delicious-looking colour photos throughout. 80pp BW116 $20.00  add   Wild Sourdough - The Natural Way to Bake Yoke Mardewi 2009 This is a hands-on and highly practical guide to sourdough bread-making at home. There’s a comprehensive list of equipment needed and a discussion of flours, grains and other ingredients. The whole process is explained step-by-step, including time taken for each stage. There’s also an alternative method for time-strapped people “how to fit sourdough into your life”. You’ll learn how easy it is to make your own starter. Enjoy an excellent, diverse range of recipes accompanied by mouth-watering photographs. The recipes are divided into White, Wheat grain, Wheat-free, Savoury, and Sweet sourdough breads as well as sourdough pizza, pastry, flat breads, crackers, cakes and pastry. You could be turning out Black Rice Sourdough Ciabatta; Quinoa Spelt Sourdough; Beetroot and Feta Sourdough Loaf; or Bitter Chocolate, Cranberry and Pistachio Spelt sourdough. Irresistible!     The author runs a successful sourdough bread-making school in Perth and her passion for sourdough bread-making is evident in this beautiful book. 224pp BW118 $30.00  add Slow Food Bible Margaret Barca 2008 Slow food doesn’t mean taking forever to cook a meal. It’s about taking the time to enjoy good food – choosing seasonal ingredients and sharing the results with family and friends. The recipes in this book are not complicated; ingredients used are readily available. From soups and starters to desserts, these dishes are wholesome and delicious. Try Chickpea and Pancetta Soup; Tuscan Sage Chicken with Soft Polenta; Middle Eastern Eggplant and Lentil Stew or Oven-roasted Quinces with Star Anise. Yum!  258pp BS128 $20.00    add Raw Energy - 124 Raw Food Recipes for Energy Bars, Smoothies and Other Snacks to Supercharge Your Body Stephanie Tourles 2009 (USA) Raw foods are delicious, simple to prepare, and bursting with natural energy boosters that every body needs to stay fit and healthy. This colourful book includes recipes for trail mixes, parfaits, energy bars, juice blends, smoothies, soups, vegetable chips, dips and more. Made from real, whole foods that are uncooked, unadulterated, and unprocessed, these snacks are packages of health and vitality, dense with naturally occurring vitamins, minerals, fibre and enzymes. These snacks do not rely on refined white flour or sugar, they are not cooked in any way (although some use a food dehydrator) and, with the exception of honey, they do not use animal products. They do include raw nuts and seeds, nut butters, dried and fresh fruits, oats, carob, cocoa, freshly extracted juices, and vegetables. They taste great and are easy to digest. There’s also an overview of the benefits of raw foods, along with an introduction to "uncooking" techniques and an ingredient- by-ingredient food guide. There are lots of treats, sweet and savoury, that kids will love and, because there is no cooking, it’s easy for kids to get involved in preparation as well as eating and enjoying! 272pp BR107 $25.00  add Home Brew: Making quality beers at home Willie Simpson 2007 Here is one man’s journey into the wonderful alchemical world of home brewing. The book explains kit, extract and full mash brewing in a friendly, readable style. There is a walk-through guide for making your first batch of beer and recipes for a range of beer styles, such as German Pils and Irish Red Ale. All the essentials are covered – hops, malt, yeasts and basic equipment. There are lots of handy tips and a list of suppliers in Australia and New Zealand. 150pp BH116 $25.00 add   Solar Food Dryer - How to Make and Use Your Own High-Performance, Sun-Powered Food Dehydrator Eben Fodor 2006 (USA) Solar food drying is the healthy, sustainable way to preserve your home grown abundance or locally grown foods. This book shows how you can easily build yourself a dehydrator – using recycled materials is emphasized - that uses the power of the sun to dry your food. Clear instructions for the dryer’s construction are accompanied by photographs, cutting diagrams and assembly diagrams. Sun path charts, daily solar radiation maps and radiation charts refer to North America – we recommend a search on the internet to find Australian versions. The basics of harvesting solar energy are explained, as are the principles of food dehydration. There are concise instructions on food preparation for drying but details are more general than an a-z list of how-to specifics. Included too are some delicious-sounding recipes using your solar-dried fruits and vegetables. 122pp BS127 $$33.00 add Making and Using Dried Foods Phyllis Hobson 1994 (USA) Easy, economical and nutritious, drying is a natural, great tasting energy-efficient alternative to bottling and freezing. Whether you use the sun, microwave, conventional oven or a commercial food drier, getting started is easy. Simple step-by-step instructions guide you through the process of drying and storing hundreds of different fruit and vegetables. Includes plans for building your own electric food drier. BM103 $25.00 add Home Cheese Making - Recipes For 75 Homemade Cheeses Ricki Carroll 2002 (USA) This is a revised and updated 3rd edition of the classic reference for cheese makers - formerly “Cheesemaking Made Easy”. It covers everything the novice cheese maker needs to know to make delicious cheese on their first attempt. Step-by-step instructions are accompanied by clear illustrations of methods used. There is a comprehensive list of equipment, including instructions for making a cheese press. In a short time you’ll be turning out camembert, cheddar, mozzarella, paneer, gouda; there are recipes for 75 different cheeses as well as yoghurt, butter, ghee and kefir. There’s also a collection of delicious-sounding recipes to showcase your home-made cheeses. 278pp BH115 $30.00 add Home Sausage Making How-to Techniques for Making and Enjoying 100 Sausages at Home Susan Mahnke Peery & Charles G Reavis 2003 (USA) In this book, two veteran sausage makers show how you can easily make delicious, healthy, one-of-a-kind sausages. A comprehensive list of equipment is included; essential techniques for making, stuffing, drying, smoking and cooking sausages are simply explained with clear diagrams. There are recipes for breakfast sausages, salamis, bratwurst, chorizo and many more. Vegetarians are catered for with nine recipes using beans, mushrooms, tempeh and tofu. There’s a chapter of seafood sausages too.  Interesting sausage facts and anecdotes are sprinkled throughout the book. Home Sausage Making is your link to a glorious culinary tradition. 284pp BH119 $25.00  add     The Home Creamery Make Your Own Fresh Dairy Products: Easy Recipes for Butter, Yogurt, Sour Cream, Crème Fraiche, Cream Cheese, Ricotta and More! Kathy Farrell-Kingsley 2008 (USA) Home-produced soft, unripened cheeses and dairy products have a wholesome good taste that no shop-bought product can imitate. With these simple instructions, using readily available ingredients you will make delicious dairy products in a matter of hours - no ageing or curing required. As well as the dairy products listed in the title, you’ll find recipes for Kefir, buttermilk, quark, cottage cheese, goat cheese, goat’s milk feta, mozzarella and mascarpone.   Then make the most of your delicious dairy goodies with tempting recipes such as Spinach Salad with Herbed Goat Cheese, Chocolate Sour Cream Cake and Poached Pears and Ricotta. Includes an equipment list, basic techniques and troubleshooting advice. 214pp BH118 $30.00  add Good Life Bread Book Earth Garden 2008 Learn how to make your own sour-dough starter, bake damper in a camp oven, make fruit loaves, rye bread, pizza dough, chapattis, spelt bread and much more. Practical easy-to-follow recipes for handmade breads with an emphasis on flavour and nutrition. 80pp BG126 $20.00 add   Interested in a book on Back Yard Ovens? Smoking Food Ricky Gribling 2006 Smoking food is a time-honoured, traditional, simple & economical method of food preserving which adds no fat and enhances flavours. This book has straightforward instructions for smoking food at home, whether in a commercial smoker, wok or frypan. There are over 100 recipes for delicious-sounding dishes using smoked foods: meat, fish, cheese, nuts, vegetables – even smoked salt! Includes advice on fuel and smoking materials. 72pp BS125 $22.00 add Jams and Preserves Syd Pemberton 2006 Whether you are looking for a juicy homemade strawberry jam, a more exotic pomegranate jelly or Indian-style eggplant chutney, you will find plenty of ideas in this handy book. The recipes are written in a clear and concise style; there are chapters on jams, jellies, marmalades, chutneys, pickles, vinegars, sauces and syrups. Includes an equipment list and clear descriptions of basic techniques. 142 pp  BJ106 $20.00  add   Windfalls: Preserves and Other Country Kitchen Secrets Sue Ruchel 1993 This book is full of recipes for preserving a variety of fruits, herbs and some vegetables. Ruchel aims to provide simple, quick methods for making jams, jellies and pickles and doing so in smaller quantities that allow for shorter and more enjoyable cooking sessions. Whether you’re using produce from your own garden or have access to fruit from your local greengrocer or fruit market, this book will benefit any household that wants to create beautiful homemade produce, free of additives and preservatives. It includes recipes for jams, jellies, marmalades, butters, cheeses and curds, sauces and pickles, chutneys and relishes, drinks and vinegars, drying and crystallising. It provides recipes for all the most common fruits plus some tropical fruits, vegetables and herbs. 144 pp  BW114 $25.00 add Preserving Food without Freezing or Canning Terra Vivante 2007 (UK) This book is a translation of French traditional food preserving methods which use  minimal heat (boiling) or cold (freezing) with the goal of using whole or minimally processed food for maximum flavour and nutritional value. Techniques include: salt, oil, sugar, alcohol, vinegar, drying, cold storage and lactic fermentation. 197pp BP130 $50.00  add      The Perfect Pickle Book David Mabey and David Collison 2007 (UK) Armed with this book, you could pickle just about everything in your garden, and then some! Originating as an accompaniment to the British TV show “The Perfect Pickle Program”, this book includes some very useful, delicious-sounding, tried and tested recipes, none of which is too complex. Recipes are grouped according to country or area of origin – you can dip into “The British Tradition”, “North & South America”, “The Caribbean”, “Scandinavia & Northern Europe”,  “Eastern Europe”, “The Mediterranean” or “The Middle East” for your pickling inspiration.  Whether you’re looking to pickle vegetables, fruit, fish, or meat, you’ll find an answer here. Here’s a few examples: Pickled Okra, Pickled Nasturtium Seeds, Pickled Elder Shoots, Pickled Water Chestnuts, Tofu Pickled in Miso, Gravlax, Pumpkin Chutney. 204pp BP135 $25.00  add   Cordials From Your Kitchen P Vargas and R Gulling (USA) 100 easy recipes, based on alcohol, to create fruit, nut, herb and cream based liqueurs including Cinnamon Coffee Liqueur, Peach Brandy, Strawberry Liqueur, Amaretto and Citrus Rum. A gourmet gift you can make and give! 171pp. BC114 $25.00 add   Cultured Foods               Wendy Zeffertt 1999 The enzymes and lactic-acid bacteria in cultured or fermented foods improve one’s digestion and maximise the flavour and nutritional value of what we eat. This book explores these benefits and includes recipes using fermented foods and drinks, such as Miso Noodle Soup, Lassi, and Tempeh in Tomato-Basil Sauce. There are also straightforward instructions on how to make your own yoghurt, sourdough bread and kiesel (fermented porridge). 117pp BC108 $19.00 add   Drying Food                 Ricky Gribling 1997 If you have a food drier, this book will help you to get the most out of it, with recipes for main courses, soups, cereals, side dishes, fruit leathers, even potpourri and dried flowers. Dried food takes up less storage space and uses far less energy than a freezer, making it a good choice for the ‘green’ consumer. 112 pp BD100  $25.00 add Passionfruit Recipe Book              Roslyn Deakin 2000 With 417 recipes for this delicious and productive climbing vine including soup, meat, pies, slices, puddings, tarts, flans, biscuits, sponges, butters, jams, cordials, cheesecakes, cakes, muffins, scones and ice cream. 87pp BP109 $22.00 add See also books, seeds and tools for sprouting:   How Can I Grow and Use Sprouts as a Living Food? Isabell Shipard 2005 A simply fantastic book on sprouting and health. Learn how to sprout and supply, by weight, the richest source of vitamins, minerals and anti-oxidants of all fresh food, in your own kitchen. Covering over 100 kinds of sprouting seeds, the best methods, nutritional and medicinal benefits, using sprouts with practical and simple recipes. 138 pp BH108 $39.00 To order........   Visit this delightful website for gardening cooks From the garden to the table. Celebrate the bounty your home garden provides with our tips on growing, how to harvest and delicious recipes using your own produce!    Copyright © 2001 - 2010 Green Harvest No part of this website may be reproduced without permission of the owner