Series: Countryman Know How

Jerky has been a vital source of sustenance for centuries. But what started out as an important food for travellers and a way to safely preserve meat in the days before refrigeration has become the health nut's favourite snack, the hiker and sportsman's manna, the dieter's delight, and a boon for gourmet food sellers. But why stop at beef, or...

Pickling is more than a form of food preservation. It is also a way of turning mild-flavoured vegetables and fruits into crunchy, tangy side dishes and intensely flavoured condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and...

How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving...

Dry-Curing Pork offers a taste of the landscape and climate through its flavours of dry-cured pork. As the ultimate slow food, it has been a crucial food source for many cultures throughout history. Despite its rich and complex flavours, it doesn't need to be complicated to make. Science teacher Hector Kent has written the perfect guide that he wished he'd...

Beans. Affordable, full of high-value protein, with a long-lasting shelf life, beans are versatile—equally delicious in stews or salads. And now we are learning to appreciate their worth as sustainability staples. Once pushed aside by Whole30 and Plant Paradox dieters, legumes have been rediscovered by home cooks everywhere. From common classics like black and pinto to heirloom beans like Appaloosa...

Brewing Everything is a thorough, accessible, and humorous guide to brewing anything from beer to cider to sake. For every brewing project, there is both an easy way and a hard way, a method useful to both the curious novice and the hardcore brewing veteran. Each chapter includes interviews with experts—brewmasters, cidermakers, new meadery startups, and small-batch kombucha sellers—as well...