Books

This great book highlights the modern brewing methods homebrewers use to make beer.

From the basic procedures for making beer from malt extract to advanced all-grain techniques and tests for quality... This book is a beer geek's dream!

Methods of Modern Homebrewing gives step-by-step instructions, with helpful photos, for very major home brewing method. The book also features useful charts for brewers to get information at a glance. Appropriate example recipes are given for most of the techniques. Learn to brew with malt extract, by partial mashing or go all-grain. Then move on to master decoction mashing, kräusening, high gravity brewing and more.

This book will is a guide to starting your own microbrewery, distillery, or cidery and craft your success story growing each year, this multi-billion dollar industry, driven by consumer preferences, shows no signs of slowing down--giving you the perfect opportunity to start up. 

Start Your Own Microbrewery, Distillery, or Cidery and Craft Your Success Story Growing each year, this multi-billion dollar industry, driven by consumer preferences, shows no signs of slowing down--giving you the perfect opportunity to start up. Corie Brown of Zester Daily and our experts introduce you to more than 30 craft producers, including pioneers like Ken Grossman of Sierra Nevada Brewing Co., Jorg Rupf creator of Hangar 1 Vodka, Kent Rabish owner of Grand Traverse Distillery, and Mike Beck co-owner of Uncle John's Cider Mill.

You'll gain an insider's look at how to: Analyze craft products, their distinct challenges, and dynamic market Write a winning business plan that promotes growth and secures funding Keep overhead low and margins high with options like self-distribution Capture customers and create evangelists with the story behind the brand Enhance the brand experience with events, taprooms, tastings, and tours Develop invaluable relationships with distributors and restaurants

This beautiful book Buxton Hall Barbecue's Book of Smoke offers recipes from one of Bon Appetit's Top 10 Best New American Restaurants. Wood-smoked meat, sides, and more. You'll be BBQing and impressing your friends and family in no time.

In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honoured traditions.

In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food.

Squeal by P.J. Booth, the black special edition. An Australian title, and a special edition, so it is the one people tend to go for when there is a standard white edition sitting next to it on the shelf. At this price it is a considered buy rather than a casual one. We will not pretend to summarise the contents for you beyond what is on the cover, so if you would like to look through a copy before deciding, ask us in store. Also available in the white edition.

Squeal by P.J. Booth, the white edition. An Australian title, and one of the pricier books we carry, which tends to mean it is bought deliberately rather than picked up on impulse at the counter. There is also a black special edition if you are choosing between the two. We would rather not tell you what is inside beyond what the cover says, so if you want to know more, come and have a look at a copy at Laverton North or Epping and make up your own mind about it.

Understanding Beer Making by Grant Sampson, volume two, carried under the Morgans name. It is the second volume, so it follows on from the first rather than standing as an introduction on its own. This is a book for the brewer who would rather read their way to an answer than keep guessing at whatever is going on in the fermenter. Inexpensive enough to throw in with an order, and the sort of thing that ends up dog eared on a shelf in the shed. If you already have volume one, this is the next one.

Complete Incense Oils and Brews, a book we keep on the shelf alongside the other titles. It tends to go home with the curious sort of customer, the one who is already brewing or distilling something and likes reading around the edges of a craft rather than staying in one lane. If the title has caught your eye, it probably is for you. We would rather not tell you what is inside beyond what the cover says, so have a look through a copy in store at Laverton North or Epping if you want to know more before buying.

Artisan Small Batch Brewing is your guide to making great beer in modest quantities at home. It walks you through the ingredients, the method and the little touches that lift a brew, all at a scale that suits the home brewer. A cracking read for anyone keen to craft their own beer.

Whiskey Master Class, ISBN 9781558329812. A book for the whisky minded, and one that tends to go home with people who are already tinkering with spirits rather than only drinking them. We keep a shelf of titles next to the stills and the essences because the reading is half the hobby for a lot of our customers. It also makes a good present for someone who is hard to buy for and has firm opinions about what goes in the glass. Ask at the counter if you would like to see a copy before you commit to it.

Pane, Vino, e Peperoncino is written in Italian, so it suits readers who are comfortable in the language. We keep a small shelf of Italian titles alongside the equipment because plenty of our customers read happily in Italian and would rather have the original than a translation of it. If that is you, or you are buying for a nonno or nonna who would appreciate the gesture, this is one worth a look. Come and have a flick through a copy at our Laverton North or Epping shop before you decide either way.

Knowing and Making Wine by Peynaud, in a cloth bound edition. The cloth binding means it holds up to being pulled off the shelf year after year, which is more than can be said for most paperbacks in a working cellar.

We will not invent what is inside it, so if you want the contents or the edition details confirmed, ask and we'll check the copy we have.

Chemical Analysis of Grapes and Wine: Techniques and Concepts, by Iland and Bruer. A technical reference covering, as the title says, techniques and concepts for analysing grapes and wine.

This is the sort of book that lives next to the lab bench rather than on the coffee table. Ask us if you need the edition or the page count confirmed before ordering.

Viticulture Volume 2: Practices, ISBN 1875130012. The second volume in the set, this one covering practices.

A reference book rather than something you read through in a sitting. We would rather not guess at the chapter by chapter contents, so if you are matching it to a course reading list, quote us the ISBN and we'll confirm the edition we hold.

Viticulture Volume 1: Resources, second edition, by Coombe and Dry. The first of the two volume set, this one covering resources.

A standing reference rather than a weekend read, and priced accordingly. If you want the page count confirmed or need to check the edition against a reading list before ordering, ask us and we'll look at the copy in store.

A field guide to diseases, pests and disorders in grapes, ISBN 1-87513-033-0. It is the kind of reference you keep out in the shed rather than on the coffee table, for growers who want to put a name to what they are seeing on the vine. Anyone tending a backyard block or a small planting and making their own wine from it will know the feeling of spotting something odd on a leaf and wanting a straight answer rather than a guess. We stock it for exactly those customers, and for the ones who get asked by the neighbours.

The Gourmet Farmer Deli Book, stocked alongside our food making gear.

We would rather not paraphrase what is between the covers, so if you want the chapter list, the page count or a look at the recipes before you commit, ask us and we'll read it straight off the copy on the shelf at Laverton North or Epping.

Ethical Meat: Complete home butchery, charcuterie. A book on home butchery and charcuterie, stocked alongside our salami making gear. We have kept this listing to what the title tells you rather than paraphrasing contents we have not verified. If you would like to know more about what is inside before you order, ask us and we will look at the copy on the shelf at Laverton North or Epping.

This small book is a very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you.

Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy homemade sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.

The Modern Cheesemaker shows you how to make around a dozen delicious cheeses at home, including halloumi, pecorino, mozzarella and paneer, with clear instructions and expert tips from Morgan. Beautifully photographed, the book also features recipes for breakfast, lunch and dinner using the cheeses you create. Alongside this, you’ll find inspiring profiles of cheesemakers from around the world, who share their stories and favourite recipes, including Imran Saleh from India, Italy’s Rosa Pidello Rosso, French creamery Beillevaire, and Old Chatham in the United States.

Code: 128144

If you want to get into cider making, Real Cider Making on a Small Scale is a very good start!

A comprehensive, practical cider making book, designed to enable the amateur, enthusiast and would-be professional cider maker to make real cider with skill and confidence using any type of apples. The authors combine years of experience and expertise to produce a clear and accessible text. They explore both traditional and modern approaches to cider making.

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In this companion to The Gourmet Farmer Deli Book, Matthew Evans, Nick Haddow, and Ross O’Meara turn their attention to seafood, celebrating how dinner by the sea is meant to be enjoyed. With 80 recipes featuring Australian coastal ingredients, from abalone to kelp, prawns to whiting, the authors also offer plenty of substitutions so you can cook stunning seafood dishes wherever you live. Paired with beautiful food and landscape photography, The Gourmet Farmer Seafood Book is a standout addition to the Gourmet Farmer collection.

The Outdoor Wood Pizza Oven introduces home cooks to the possibilities of backyard wood‑fired cooking. Chef John Pellicano guides you through building and maintaining your own outdoor oven and shares 50 of his best pizza recipes. With a wide range of gourmet topping ideas and additional dishes, from roast dinners to chicken wings and vegetable sides, this book shows how to make the most of your outdoor oven and elevate your wood‑fired cooking at home.

The New Charcuterie Cookbook showcases sausages, confits, salumi, pâtés, and more for the home cook. With recipes ranging from Banana Leaf‑Wrapped Porchetta and Lebanese Lamb Sausages to Mexican Chorizo, Traditional Saucisson Sec, and Simply Perfect Duck Prosciutto, it offers a full spread of Jamie’s distinctive flavours. Packed with creative recipes, step‑by‑step photography, and Jamie’s expert guidance, this book provides everything you need to make exceptional charcuterie at home.

Learn how to preserve every vegetable in your garden with clear guidance from homesteader Angi Schneider. With step‑by‑step photos for canning, pickling, fermenting, dehydrating, and freezing, each chapter shows the best method for each veggie and includes creative recipes like Fermented Thai Green Beans and Dried Carrot Chai Chips. Featuring 100 recipes and over 100 photos, this book helps you make the most of your harvest all year round.

This book explores the long tradition of dry‑cured pork, a food shaped by seasons, landscape, and culture. Hector Kent, science teacher and home curer, offers the clear, step‑by‑step guidance he once wished for himself, presenting the essential components of curing in a simple, accessible format supported by photographs and illustrations to ensure safe, delicious results. Alongside foundational recipes, Kent includes interviews, advice, and additional recipes from innovative dry‑curing operations across the country, creating a practical and inspiring resource for anyone interested in mastering slow, traditional pork preservation.

Code: 128131

Discover the pleasures of making and drinking cider. From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, you re sure to find a recipe that satisfies. "

Publisher reviews:

One of the most comprehensive and enduring books on the topic. ["Cider"] is a valuable resource not only for those attempting home bottling, but also for Apple enthusiasts. -- "Gastronomica" If you are a cider fan hard or sweet or just like to experiment with beverage-making, this is a guide you 'll want to have. "The Baltimore Sun" It is all there, from grafting to distilling, from applejack to vinegar. "Washington State Grange News" a straightforward, user-friendly, step-by-step handbook "Library Bookwatch"

Product details:

Author: Annie Proulx, Lew Nichols

Publisher: Storey Books

Published: 31 July 2003

Format: Paperback

Pages: 224

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Jam It, Pickle It, Cure It is a friendly guide to making your own preserves, pickles and cured goods at home. From jars of jam to home cured bacon, it shares simple methods for putting up your own pantry staples. A lovely read for anyone who loves making things from scratch.

Genuine Pizza is your guide to making better pizza at home, from the dough right through to the toppings. With clear techniques and inspiring recipes, it helps you nail that proper crust and balanced bake. A must read for anyone chasing pizzeria results in their own kitchen.