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Books

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    There is  a charcuterie book written for Australian conditions with fantastic recipes, observations & results.

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    Making Good Wine has become the classic text on Australian and New Zealand winemaking, read and treasured by professional and amateur winemakers, students, wine lovers and buffs alike who want to know more about wine. Clearly and expertly it explains the principles as well as the practices of winemaking, and highlights the remarkable nature of the product.

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    Chris Colby 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.

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    First published in 2008 and with more than 45,000 copies sold, Preserving the Italian Way is essential reading for anyone who wants to preserve their own food, reduce food waste and help keep cultural traditions alive.

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    If you’re interested in home brewing, look no further: The Ultimate Guide to Home Brewing provides a complete guide to extract brewing, dozens of recipes from craft brewers, and plenty more! This is the perfect book for anyone getting into home brew, with easy-to-follow instructions, must-try recipes, expert tips, and everything else a home brewer could want. Push the text-heavy guide aside and learn how to brew from tutorials with step-by-step photography.

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    This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages; plus 100 recipes for cooking with sausage.

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    The secret’s out! Get cooking the very best homemade sausage with techniques from Nashville’s Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville’s Porter Road Butcher will guide you through all the necessary steps to create the very best sausage – just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you’ll discover techniques and trade secrets for grinding. You’ll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage – or don’t- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more!

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    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.

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    The comprehensive handbook for dehydrating foods at home. Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods. Dehydrating with the recipes in this book is one way to control all ingredients and please the whole family. Recipes for dried ingredients include herbs and seasonings, fruits, fruit leathers, vegetables and beef jerky. These nutritious ingredients are included in delicious recipes such as: Beef and potato stew Chicken pot pie Vegetable lasagna Zucchini and red pepper fritters Dried tomato and basil polenta Mushroom, herb and white wine sauce Strawberry rhubarb tarts.

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    Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here.

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