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Books

Showing 1–12 of 39 results


  • Postage:

    *$9.50 Registered Australia Wide
    *International Postage Cost Will Vary


    Description: 

    For lovers of the 12 Bones restaurant as well as fans of progressive ‘cue, 12 Bones Smokehouse includes signature recipes and techniques for ribs, pulled pork, and all the fixin’s. When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn’t 100-percent true to any single region. Yet a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. (In fact, it’s 12 Bones alone that has been on President Obama’s itinerary all three times he’s passed through Asheville.) The 12 Bones Smokehouse book is true to the spirit of the place. Everything is made from scratch–and cornbread is optional. Inside you’ll find all the classics: from the famous ribs to smoky pork, turkey, and chicken. And just like the restaurant, the book is uniquely vegetarian-friendly by barbecue standards. From tangy Pickled Okra Salad to savory Jalape Cheese Grits, everyone will find something to love. Addictive desserts and flavor-packed rubs and sauces–including the famous Blueberry-Chipotle Barbecue Sauce–are all here, too.

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    • Author: P.J. Booth
    • Publisher: NORTON
    • Hardback
    • ISBN: 9780995406797
    • Publish Date: 2017
    • Page Count: 350
    • Dimensions: 21cm x 26cm

    Description:

    There is now a charcuterie book written for Australian conditions

    Peter lives in Melbourne, Australia with the family comprising The Mumster, No. 1 Son, No. 1 Daughter, The One True Dog and, sadly, The Rat. He is a lawyer (LL.M) with an avid interest in cooking, food and wine. This may explain the interest in charcuterie and writing. A science degree (B.Sc (Hons)) may explain an interest in the technical aspects of meat curing and smoking.

    Nothing can explain the desire to write 75,000 words on such an esoteric subject.

  • Postage:

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    Description: 

    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, tallegio, 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-color tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. Written by an experienced cooking teacher and filled with cheese-making tips from some of today's most influential cheese makers, Artisan Cheese Making At Home proves that hand-crafting cheese is not only easy, but also a fascinating and rewarding process.

  • Postage:

    *$9.50 Registered Australia Wide
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    Description: 

    Dandelion beer. Yep, you read that right and no, it’s not some hippy drink brewed by people in kaftans, skipping around fields and waving daisies in the air. This is a man’s drink, a tough, no-nonsense, grassroots drink that will lead the home-brewing revolution. Well, one drink may not do all that but Brew it Yourself, a collection of home-grown brewing recipes, is sure to put the fizz back in Britain’s fervor for home-brewing. The craft drinks market is undergoing a huge resurgence and authors Richard Hood and Nick Moyle (the Two Thirsty Gardeners) have taken their two great loves – alcohol and gardening – to create a list of more than 75 drinks recipes using ingredients, either bought in their local supermarket or grown in their own backyard. With everything from nettle beer to horseradish vodka, Richard and Nick bring the art of brewing back to earth. Focusing on the ingredients as much as the end results, this book provides inspiration for people to turn a bag of fruit or veg from a supermarket or a pick-your-own farm, a surplus harvest, a weed-infested yard into a successful, and delicious, drink. The book outlines the basic approaches to each drinks-making method and what each ingredient contributes to the recipe. Brew it Yourself also debunks myths, celebrates experimentation and takes the fear out of the science of fermentation. It proves that creating your own tasty alcoholic drinks doesn’t need to be complicated, doesn’t need to be costly and definitely doesn’t need to be time-consuming.

  • Postage:

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    Description: 

    Discover how to butcher your own meat and make homemade sausages. More and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking.* Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods* Explores how to butcher game, offering valuable information for hunters* Loads of options customized for: carboholics, meat lovers, chicken and seafood fans, chocoholics, fast-food junkies, diabetics, and vegans* Provides needed guidance for those looking to explore this long-neglected profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what’s found in their local grocery store.

  • Postage:

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    Description: 

    This is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savoury dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written a wildly entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcuteria, which is very deservedly becoming more celebrated on the global stage. Charcuteria: The Soul of Spain is Weiss’s rollicking collection of delicious recipes, hilarious anecdotes, and time-honored Spanish culinary traditions.

  • Postage:

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    Description: 

    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 beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

  • Books Craft Brew $29.99

    Postage:

    *$9.50 Registered Australia Wide
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    Description: 

    This book fits into a trend of young affluent professionals valuing sustainability, ‘artisian’ food and drink, and local, seasonal issues and they will be a target reader for this title. Includes Australian and New Zealand Breweries. Craft Brew 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 Kernel in London to the much-loved Brooklyn in New York) to create a unique, useful and technically accurate book for the homebrewer. Craft Brew is 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.

  • Postage:

    *$9.50 Registered Australia Wide
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    Description: 

    For lovers of all things dry cured, award-winning chef, owner of Charlito’s Cocina, and creator of charcuterie Charles Wekselbam, has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, “Charlito” includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more. He provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients. With information on everything from sourcing your materials through plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.

  • Postage:

    *$9.50 Registered Australia Wide
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    Description: 

    Dehydrating at Home is a practical guide to transforming perishable fruits, vegetables, meats, as well as nuts, seeds, herbs and spices into a pantry of nutritional wonders with a long shelf life. The book takes readers through the entire process for each type of dehydrating with delicious recipes and handy hints and tips. Practical step-by-step instructions ensure that dehydrations are perfect the first time and every time, and innovative flavour combinations will inspire dehydrated delicacies…The book gives experienced advice on all aspects of food dehydrating, including: The advantages of dehydrating at home; How a food dehydrator works its magic while preventing bacteria growth; Notes on food safety and retaining favour and colour; Foods best suited to dehydration; Preparing food for dehydration; How to prevent unwanted browning of fruits; Safe storage; How to purchase and maintain a dehydrator, plus the best accessories…Seven chapters cover all foods that can be dehydrated. Dehydrating At Home is the ideal reference for cooks with beginning and extensive dehydrating experience alike…

  • Postage:

    *$9.50 Registered Australia Wide
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    Description: 

    Simple DIY Ferments that Prove Homemade is Always Better Fermentation has given us some of the food world’s most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with urishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with: 100+ recipes to make your own sauerkraut, kimchi, pickles, kefir, yogurt, vinegar, kombucha, hard apple cider, and more Recipes ranging from beginner to advanced to put your skills to the test Detailed troubleshooting guides to ensure fermentation success Insider tips and anecdotes from fermentation experts Step-by-step illustrations to stay on track A bonus chapter integrating homemade ferments into everyday cooking Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.

  • Postage:

    *$9.50 Registered Australia Wide
    *International Postage Cost Will Vary


    Description: 

    Make the time-honored tradition of pickling simple and accessible with this handy DIY guide. From Japanese Tsukemono to Korean kimchi, from German sauerkraut to Indian chutney, pickling is part of a long and rich tradition of food culture around the world, and with DIY Pickling, making delicious sweet, sour, spicy and fermented pickles in your own kitchen has never been easier. Included are the fundamental pickling techniques that you’ll turn to again and again in your pursuit of pickling perfection. Work your way through a wide range of pickling projects


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