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Books
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Ferment : Slow Down, Make Food to Last€16.99
From Scratch: Ferment is the no-nonsense guide to fermenting at home.
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The Beginner's Guide to Dehydrating Food, 2nd Edition : How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs€22.99
This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs.
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Salami : Practical Science and Processing Technology€86.99
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends.
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Smoking, Curing & Drying : The Complete Guide for Meat & Fish€23.99
The ultimate step-by-step guide to smoking, curing, and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon.
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Salt€12.99
Homer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind.
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Cod€12.99
The Cod. Wars have been fought over it, revolutions have been triggered by it, national diets have been based on it, economies and livelihoods have depended on it.