Books

An easy guide to winemaking translated in Greek from the University of Winemaking.

Learning the right way to make wine

• Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods
• Provides helpful tips and guidance for home cooks and beginner butchers
• Provides needed guidance for those looking to explore this long-overlooked profession

From the Inside Flap

About the Author

"Sausages Made Simple" is a comprehensive "how to" manual for making your own fresh sausages at home. This book will show how to use traditional Italian methods and techniques that have been passed down through generations. Sara Grazia has made it as easy as possible for you to make succulent, mouthwatering sausages from fresh, natural ingredients.

This accessible guide from Nashville’s Porter Road Butcher shows you how to make exceptional homemade sausage with clear techniques for sourcing meat, grinding, seasoning, and using the right tools. Learn to create links, patties, brats, kielbasas, chorizos, and more, then enjoy them in a range of flavourful recipes, from Bangers and Mash to Jambalaya with Andouille, Chorizo Torta, Hot Chicken Sausage Sandwiches, and Beer‑Braised Bratwurst. With expert instruction and creative dishes, this book gives you everything you need to craft perfectly seasoned, locally sourced sausage at home.

Home Cheese Making in Australia is a journey through cheese, starting with simpler soft cheeses and moving through to the more elaborate hard cheeses.

This softcover book contains clear, concise instructions as well as a list of necessary ingredients, equipment and troubleshooting questions. This is also the only cheese making book written for the Australian market and that is backed by an Australian company who are happy to answer any questions that arise when trying to make the cheeses from the book.

This book is the culmination of over 30 years of home cheese making and intensive research to understand the science behind the art of cheese making.

Book Features:

• Tried and tested recipes;
• Easy to understand and follow;
• Step by step instructions;
• The science of cheese making explained in plain English

This guide covers everything you need to know about dressing and preserving meat. From slaughtering to processing to traditional preservation methods like smoking and salting, author Philip Hasheider explains each stage with clarity. Detailed step‑by‑step instructions and illustrations show how to properly secure the animal and safely, humanely transform the meat into meals for the family. You’ll learn about different cuts and how to turn them into a range of products, including sausages and jerky.

This book has recipes and step-by-step techniques with illustrations to guide you through the process. The craft of making salumi. Once practised as a matter of survival, Italian salumi is a form of preserved meats, primarily parts of the pig, commonly known as prosciutto, coppa, pancetta, guanciale, and salami in the world.

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. 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 recipes and techniques of dry curing meats.

As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, Lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways.

This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new. 

Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavour combinations, you can get exactly the taste you want — for a fraction of the store-bought price.

This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips.

The book also includes information on the many health benefits of kombucha, fascinating details of the drink's history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). 

This book sees the most exciting, ground-breaking and pioneering craft breweries in the world reveal the recipes behind their best beers. Some 50 international craft breweries have volunteered a recipe (from the mighty Brew Dog to the much-loved Brooklyn in New York) to create a unique, useful and technically accurate book for the homebrewer.

The book offers a solid introduction to the kit required for all-grain brewing at home, including a glossary of the terms, and tips and techniques for getting the best brew at home.

This is, quite simply, the best, most spectacular and most accessible barbecue book ever written.

It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces.

This is, quite simply, the best, most spectacular and most accessible barbecue book ever written.

It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces.

With exquisite pictures by ace food photographer Dean Cambray, Heat & Smoke has been masterminded and written by Melbourne barbecue guru Bob Hart who will take you, step by step, through the processes involved in getting much, much more from your backyard endeavours and dealing - in innovative and delectable ways - with all of your favourite barbecue ingredients, as well as many you may not have considered.

Beef, pork, lamb and chicken feature. But so do such things as mussels cooked in a way that will astonish you, calamari seared over coals, salmon cooked on cedar planks, vegetables transformed into feature dishes, cheeses made meltingly delicious and an array of enchanting barbecued fruit creations. Read and absorb Heat & Smoke, and your backyard will never taste the same again: your kitchen, in fact, may well become the quietest room in the house.

Kombucha, Kefir, and Beyond contains healthy, innovative recipes and instructions to show you how to brew your own delicious, probiotic beverages in your own kitchen.

Fermented foods have taken the world by storm due to their health and real food benefits. They help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. And of all fermented foods, drinks are some of the most versatile—and tasty!

You may be able to buy many fermented trips in stores, but making them at home is simple, economical, and makes them even better for you. With just a few ingredients and materials, you can start brewing your own delicious beverages for your family. Kombucha, Kefir, and Beyond is packed with innovative drink recipes, from healthy homemade sodas to traditional kvass and cider, that you can make in your home kitchen and enjoy all year long!
 
Inside, you’ll learn:

• Why to ferment your drinks
• The history of fermentation and the value of traditional foods
• The benefits of fermented drinks to your health
• All the basics: the process, the tools, and how to get started
• Five-minute recipes for lassis, fermented lemonade, and more
• How to use starters to make kombucha, kefir, root beer, wine, and others again and again
• Age-old recipes for kvass, switchel, vinegar, and mead
• Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste

Raise a glass to good health with Kombucha, Kefir, and Beyond.

In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home.

From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, taleggio, and blue gouda-all of the featured cheeses can be made with readily available milks and common kitchen equipment.

While most other cheese books take a homey approach to cheese making, this comprehensive, four-colour tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. 

Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started.

The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mould-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as moulds and ripening boxes.

Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. 

James Beard Award–nominated authors Taylor Boetticher and Toponia Miller share their favourite recipes and proven techniques for crafting a wide range of jerkies and cured meats, from dehydrator and oven drying to smoking and air drying. The collection spans classics like their signature Bourbon and Molasses Smoked Beef Jerky, as well as traditional dried meats from around the world, including Moroccan Gueddid, Chinese Rousong, and Italian Coppiette di Norcia. Alongside methods for drying sliced meats and whole muscles, they also offer a chapter on cooking with jerky, featuring dishes such as Gingery Cabbage Slaw with Smoky Beef and Machacado con Huevos, inviting you to enjoy jerky in entirely new ways.

Franco Manca's owners, Giuseppe Mascoli and Bridget Hugo, know that the best pizza in Italy comes from Naples and therefore they have gone back to Giuseppe's Neopolitan roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality.

Aimed at the home cook who doesn't have a traditional woodburning oven, Giuseppe and Bridget have tailored their recipes so you can use an iron pan or a heavy baking tray and still get great results.

Their famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your own meat. Without a doubt, this is the closest you'll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.

This book will teach you how to control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you'll use again and again. And express yourself by making something unique and whole.

Fermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk would be heaps of mouldy abundance after the harvest.

Learn how to turn simple ingredients into health goldmines such as kimchi, sauerkraut, kefir, kombucha, and more in this flavorful book. Author and health strategist Alex Lewin empowers you with the tools, techniques, instructions, and delicious recipes to make all fermented foods at home in this essential book for your culinary library. Inside, you’ll find recipes for making coleslaws, preserved lemons, ceviche, vinegar, yogurt, and more.

The science, art, and craft of fermenting foods are also explained in meaningful detail. Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation.

This book showcases gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based types of milk.

Miyoko shows how to tease artisan flavours out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm.

For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, and a variety of tangy dairy substitutes, such as vegan sour cream, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favourite recipes, Miyoko offers up delectable appetizers, entrees and desserts from Caprese salad and classic mac and cheese to eggplant parmesan and San Fran cheesecake.

It features more than 350 pages, simply and beautifully designed, with all you need to know to understand charcuterie and become someone who the author describes as a “torchbearer of the traditions”.

This book teaches techniques for meat preservation.

This book has 150 recipes. It can provide some assistance to those who are interested in some homemade charcuterie.

Discover the delicious world of Italian pizzelles/waffles with our recipe book, written by CBE, a 35-year manufacturer of Pizzelle. Indulge in traditional and new sweet and savory recipes for ferratelle, pizzelle, and waffles. With 74 full-color pages, this practical guide will give shape to your taste buds.

*this book is written in Italian

This accessible home‑brew guide from Emma Christensen covers a wide range of alcoholic and non‑alcoholic fermented drinks, with simple, enticing recipes for everything from Root Beer and Honey‑Green Tea Kombucha to Pear Cider, Gluten‑Free Sorghum Ale, Blueberry‑Lavender Mead, Gin Sake, and Plum Wine. With minimal equipment and clear know‑how, you can brew naturally fermented sodas, tend kombucha, and make beer in even the smallest kitchen. Christensen breaks down mead, kefir, sake, and more into straightforward projects, all built on the same core techniques so you can easily experiment with flavours once you learn the basics. Featuring over fifty recipes, including Coconut Water Kefir, Chai‑Spiced Mead, Cloudy Cherry Sake, and Plum Wine, this collection offers fresh, homemade drinks perfect for gifting, entertaining, and everyday enjoyment.

Get into homebrewing today with The Ultimate Guide to Homebrewing Book. It provides a complete guide to extract brewing, dozens of recipes from craft brewers, and plenty more

You will find easy-to-follow instructions, must-try recipes, expert tips, and everything else a homebrewer could want.

This how to brew book will take you from tutorials with step-by-step photography. Then feed you passion and choose from dozens of recipes from some of today's top homebrewers and craft brewers-including big names like Allagash, The Bruery, and Surly. All your favourites are here, from porter and stout to India Pale Ales and even a couple sours. While some recipes hew to tradition, most push the envelope with extreme and experimental techniques. Master the use of unusual ingredients and learn brew-day secrets that go far beyond the standard recipe sheets found at many homebrew shops.

Learn the basics, then create new styles with beers that feature honey, chocolate, chilli peppers, tea, and other unusual ingredients. Often, just a small addition makes a big impact-these recipes take the guesswork out of the equation.

Technique and recipes to get brewing today.

It's hard not to love John Wright. This book is full of wit and wisdom — a delight for the fireside armchair. BBC Countryfile

What could possibly beat a cool pint of beer down the pub or a lazy glass of wine at your favourite bar? The answer is: home-brewed beer or your very own brand of wine.

With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don't need masses of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles in the cellar.

But don't forget, it's all about experimentation and finding out what works for you. Booze is divided up by alcohol type, from beer, cider and wine to herbal spirits and fruit liqueurs. Each section starts with an introduction to the basic techniques, methods and other useful information, before giving recipes for delicious tipples like rhubarb wine, sparkling elderflower wine, mead, cherry plum wine, orange beer, lager, real ginger beer, sweet cider, zubrovka vodka, amber spirits, rose infusions, blackberry whiskey, pomegranate rum, chestnut liqueur, mulled cider and there's even a hangover cure thrown in for good measure.

With an introduction from Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, Booze is a home-brewer's book with a kick and features a directory at the back of the book where you can find instructions on purchasing the best home-brewing kits.

Making bread has always been a natural passion for Gennaro Contaldo. Ingrained since childhood with memories of his mother's weekly bread-making and visits to his uncle's village bakery, it is a skill which has followed him throughout his career as a chef.

In this book, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. And not only bread - have you ever walked into an Italian panetteria (bakery) and marvelled at the amazing variety of freshly baked goods? Not only filone, filoncini, ciabatta, campagnia, panini, but also amazing focaccia, pizzette, biscuits and cakes. Included will be Gennaro's fabled focaccia made in different regional varieties as well as mouth watering torte salate (Italian savoury pies) using seasonal ingredients such as spinach & artichoke oozing with fontina cheese for spring or escarole, black olives & anchovy for winter.

There will be a section of rustic pane dolce (sweet breads) as well as delicious crostate (sweet pastry tarts), biscuits and traditional homemade cakes just like Nonna used to make. This book will be the ultimate in Italian bread and baking - it will be your Italian panetteria bible where you will be able to almost smell that dreamy, irresistible aroma of fresh baking as you flick through the pages.

How to make gut-friendly fermented foods by wholefood pioneer Holly Davis.

What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits.

How to make gut-friendly fermented foods by the grande dame of whole foods. What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits.

Thanks to increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it's no wonder we are scrunching, pickling and bottling our way to better gut health and a deeper connection with our food. With this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that make your heart and stomach sing.