Find your route to a more sustainable lifestyle with Dick Strawbridge and his son, James.We can all take steps to reduce our carbon footprint and be more self-sufficient. For some, that might mean heading to the countryside to live off the land. For the rest of us, the reality might involve smaller, but no less important, lifestyle changes: cutting back on plastic or food waste, growing vegetables, preserving meat and fish, preparing jams and chutneys, baking sourd...

Reconnect with a more mindful way of cooking and spark your creativity.Giving a modern twist to age-old techniques, this ebook shows how to master 25 different cooking and preserving processes, from fermenting to cheese making, hot smoking to sourdough baking.Discover how to culture the perfect batch of sweet-sour kombucha; make a fresh-tasting chutney; dry cure bresaola; create your own unique sourdough starter; and slow roast over an open wood fire. Be in...

Curing and smoking are two of the best ways to preserve and enjoy meat, fish and even dairy products. From salami and ham to bresaola and smoked salmon, cured meat and fish can be expensive to buy and cook with; and often the quality is questionable. So take control and do it yourself. Nothing could be better than sitting down to dine on luxury, made at home grub. With very little effort, you can create your own cures, hot and cold smoke with wood chippings and even smoke delicate meats an...

A cook's e-guide to the wonderful world of vegetables, season by season.James Strawbridge opens your eyes to more than 40 vegetables, profiling them one by one and sharing innovative new recipes, old classics, and twists on tradition. An advocate of zero-waste cooking, James shows you all the edible parts of each vegetable and suggests ways you can use the different elements in your cooking. Then, learn about each plant and its varieties in more detail before being...

Preserves helps you make the most of plentiful seasonal produce and enjoy it all year round. This book is a how-to guide to preserving fruits and vegetables, featuring step-by-step practical instructions, tips & advice on what to preserve when, and recipes to make your mouth water. From strawberry leather to sweetcorn and pepper relish, to honeyed figs with lamb and goat's cheese crostini, sauerkraut to piccalilli, and the perfect Bloody Mary, you'll not only learn how to preserve good qua...

Eggs & Poultry is the perfect book for anyone intending to embrace the Good Life. Whether you have a large country garden or a small city enclosure, keeping a couple of hens is essential. What could be better than fresh eggs every day? Everything you need to raise chickens, ducks, geese and turkeys for eggs and for eating is here. From housing to feeding and breeding,we've got it covered, alongside a closer peek at some of the more adventurous aspects such as seasonal turkey and green gees...

Calling all spice fans, adventurers, and curious cooks: explore the world's spices, create your own spice blends, and take your cooking to the next level.Spice is a cookbook like no other--one that will help you better understand the science behind the art of cooking with spices.If you've ever wondered what to do with that unused jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the bes...

**A James Beard Foundation 2022 Cookbook Hall of Fame InducteeNamed a 'Culinary Classic' by the International Association of Culinary ProfessionalsOne of the 25 Most Influential Cookbooks from the Last 100 Years (New York Times)One of the 35 Best Cookbooks of All Time, According to Chefs (Food & Wine)For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations...

They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere – down to the background music – influence how we perceive flavor.As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike.Food science expert Dr ...

**GLOBE AND MAIL BESTSELLERNAMED ONE OF THE BEST COOKBOOKS OF 2025 BY National Post, New York Times, Bon Appétit, Indigo, and CBC The CurrentCelebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of Jerusalem, Falastin and co-founder of Ottolenghi.**The first solo cookbook from Ottole...

The legendary IACP Culinary Classic The Cake Bible—found in the kitchen of every serious baker and beloved for decades—with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment informationThe original Cake Bible is a guiding light in the world’s baking literature, with Rose Levy Beranbaum’s deep knowledge and respect for craft to be found on every page. It’s for home and profess...

ONE OF THE BEST COOKBOOKS OF 2024: WIRED, Forbes, Serious Eats, Saveur, KCRW's Good Food, Smithsonian MagazineDelicious, simple, authentic family recipes from around the world from the instructors of League of Kitchens–the innovative and widely acclaimed cooking school in New York City.Founded in 2014 by Lisa Kyung Gross, the daughter of a Korean immigrant and a Jewish New Yorker, League of Kitchens is a unique coo...