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Complete Preserves - Easy and delicious recipes for making and using your own preserves
Sally Wise (AUS)
Two delicious books as 1 volume: A Year in a Bottle (2008) and Out of the Bottle (2010)
Get not only great value, but also a wealth of knowledge from these combined books. A Year in a Bottle centres on the act of creating preserves, while Out of the Bottle, gets you using those preserves to create delicious dishes.
Sally Wise has been a passionate preserver of fruits and vegetables for over three decades, explaining 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, in both metric and imperial. 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, chillies, blackberries, cherries, rhubarb, tomatoes, tamarilloes, lilly pillies, passionfruit, strawberries, raspberries, roses and many more. Create both new and old favourite dishes from your very own home-made preserves. 481pp
Cooking With Edible Flowers
Miriam Jacobs 1999 (USA)
A lovely guide to using edible flowers in cooking. There's advice on the best blossoms to eat, hints on preparing flowers for the dinner table and common sense cautions regarding flowers in food. Be inspired by 26 pages of easy to follow recipes: ever thought of making Basil flower salad or Marigold pilaf? How about creating aromatic Ras el Hanout spice blend with dried rose petals? Embark on a floral food adventure! Black and white illustrations. 32pp
BC160 Also available as part of a book and seed pack
Cooking With Edible Flowers Booklet and Seed Pack
Includes an informative booklet and three packets of seeds: grow pretty, tasty floral additions to your table.
Flower seed available here
Kirsten and Christopher Shockey 2014 (USA)
Learn this classic preserving method to yield nutrient-dense live foods packed with vitamins, minerals, enzymes and probiotics. With creative recipes for fermenting 64 commonly grown vegetables and herbs plus apples and citrus, you will master the techniques and apply the simple skills to make: sauerkrauts, kimchi, brined pickles, chutneys, relishes and pastes.
With over 140 recipes and suggestions for your own mixes, you'll find delicious and superbly nutritious ways to use your harvest. Full colour. 375pp.
Growing and Using Garlic
Glenn Andrews 1998 (USA)
A simple introduction to growing garlic, this booklet covers soil preparation, when to plant, watering and harvesting. Includes recipes to showcase your home-grown garlic: try Chicken with 40 Cloves of Garlic; Garlic and Rosemary Focaccia or Soupe au Pistou. Yum. Resources listed are US. 32pp
BG140 Also available as part of a Garlic Lovers Kit
Home Dairy: Keeping a house cow, goat or sheep. How to make cheese, yogurt and other dairy products.
Ann Cliff 2011 (AUS)
This title can be considered 2 books in one: use it to make your own cream, butter, cheese and yoghurt from fresh or purchased milk. If you currently have or are considering keeping a goat, cow or sheep you will learn about handling and care of dairy animals, sustainable dairy husbandry and milking. This is the first Australian do-it-yourself title on these subjects and is oriented to the beginner on a home scale. Full colour. 160pp
The Permaculture Book of Ferment and Human Nutrition
Bill Mollison 2011 (AUS)
The new edition of this much sought-after book includes updated content, photographs and illustrations. A treasure trove for the adventurous cook and gardener, it provides step-by-step instructions for traditional methods of food fermentation, preserving and processing. Recipes and methods for making cheese, vinegar, tempeh, soy sauce, bamboo shoots, smoking fish and meat, salting, and pickling are drawn from many different cultures. There's also information on agricultural composts, silages and liquid manures. It is written with characteristic humour and insight with information from the most basic of beginnings - before refrigeration and often from the folklore of the traditional peoples of this world.
Chapters include: Storing, Preserving and Cooking foods; Fungi, Yeast, Mushrooms and Lichens; Grains; Legumes; Roots, Bulbs, Rhizomes; Marine and Freshwater Products, Fish, Molluscs and Algae; Beers, Wines and Beverages and much more. 244pp
BP146Reduced from $69.95
Visit our Food Processing page for some handy preserving tools.
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