Green Harvest - Books - In the Kitchen

Classic Breads - Delicious Recipes From Around The World
Manuela Caldirola, Nicoletta Negri and Nathalie Aru 2004 (Italy / UK)
No bread machine, wood-fired oven or special equipment is needed to make this wholesome array of breads – just roll up your sleeves and start! Create a crusty cottage loaf, Irish soda bread, Challah (Jewish Sabbath bread), Fougasse, bagels, chapattis and much more. When you’ve baked your way around the world, try your hand at some decorative breads – harvest bread, a beautiful sun, a turtle and edible trays and plates! Beautiful, inspiring colour photographs accompany the clear and easy to follow recipes. Includes equipment and ingredient lists and illustrated descriptions of bread making techniques. Well worth the dough. 120pp

BC145

Drying Food
Ricky Gribling 1997
If you have a food drier, this book will help you to get the most out of it, with recipes for main courses, soups, cereals, side dishes, fruit leathers, even potpourri and dried flowers. Dried food takes up less storage space and uses far less energy than a freezer, making it a good choice for the ‘green’ consumer. 112 pp

BD100

Good Life Bread Book
Earth Garden 2008
Learn how to make your own sour-dough starter, bake damper in a camp oven, make fruit loaves, rye bread, pizza dough, chapattis, spelt bread and much more. Practical easy-to-follow recipes for handmade breads with an emphasis on flavour and nutrition. 80pp

BG126

Interested in a book on Back Yard Ovens?

Home Cheese Making - Recipes For 75 Homemade Cheeses
Ricki Carroll 2002 (USA)
This is a revised and updated 3rd edition of the classic reference for cheese makers - formerly “Cheesemaking Made Easy”. It covers everything the novice cheese maker needs to know to make delicious cheese on their first attempt.
Step-by-step instructions are accompanied by clear illustrations of methods used. There is a comprehensive list of equipment, including instructions for making a cheese press. In a short time you’ll be turning out camembert, cheddar, mozzarella, paneer, gouda; there are recipes for 75 different cheeses as well as yoghurt, butter, ghee and kefir. There’s also a collection of delicious-sounding recipes to showcase your home-made cheeses. 278pp

BH115

The Home Creamery
Make Your Own Fresh Dairy Products: Easy Recipes for Butter, Yogurt, Sour Cream, Crème Fraiche, Cream Cheese, Ricotta and More!
Kathy Farrell-Kingsley 2008 (USA)
Home-produced soft, unripened cheeses and dairy products have a wholesome good taste that no shop-bought product can imitate. With these simple instructions, using readily available ingredients you will make delicious dairy products in a matter of hours - no ageing or curing required. As well as the dairy products listed in the title, you’ll find recipes for Kefir, buttermilk, quark, cottage cheese, goat cheese, goat’s milk feta, mozzarella and mascarpone.
Then make the most of your delicious dairy goodies with tempting recipes such as Spinach Salad with Herbed Goat Cheese, Chocolate Sour Cream Cake and Poached Pears and Ricotta. Includes an equipment list, basic techniques and troubleshooting advice. 214pp

BH118

Home Sausage Making
How-to Techniques for Making and Enjoying 100 Sausages at Home
Susan Mahnke Peery & Charles G Reavis 2003 (USA)
In this book, two veteran sausage makers show how you can easily make delicious, healthy, one-of-a-kind sausages. A comprehensive list of equipment is included; essential techniques for making, stuffing, drying, smoking and cooking sausages are simply explained with clear diagrams. There are recipes for breakfast sausages, salamis, bratwurst, chorizo and many more. Vegetarians are catered for with nine recipes using beans, mushrooms, tempeh and tofu. There’s a chapter of seafood sausages too.
Interesting sausage facts and anecdotes are sprinkled throughout the book.
Home Sausage Making is your link to a glorious culinary tradition. 284pp

BH119

How Can I Grow and Use Sprouts as a Living Food?
Isabell Shipard 2005
A simply fantastic book on sprouting and health. Learn how to sprout and supply, by weight, the richest source of vitamins, minerals and anti-oxidants of all fresh food, in your own kitchen. Covering over 100 kinds of sprouting seeds, the best methods, nutritional and medicinal benefits, using sprouts with practical and simple recipes. 138 pp

BH108

To order sprouting seeds and supplies

Icecreams, Sorbets and Gelati: The Definitive Guide
Caroline and Robin Weir (UK) 2010
Imagine making your home-grown produce even more delicious by turning it into icecream! This encyclopaedic icecream recipe book will have you using herbs, fruit and other readily-available ingredients to create exciting sweet and savoury dishes. You’ll be tempted by such sweet recipes as Passionfruit Sorbet; Liquorice Root Icecream; Lemongrass Icecream; Jackfruit Sherbet; Ginger and Lime Granita; Fresh Fig and Fig Leaf Icecream and Physalis (Cape Gooseberry) Sorbet. The sensational-sounding savoury treats include Parmesan Cheese Icecream; Fresh Tomato and Basil Sorbet and Black Truffle Icecream. There’s icecream for diabetics and for vegans and accompaniments for your frozen creations such as brandy snaps, praline and syrups. The history of ice-cream is covered and if you’ve ever wondered about the physics and chemistry of icecream, prepare to be enlightened! The book includes the basics of making icecream, lollipops, sorbets and granita, with or without an icecream machine, in easy to follow recipes. There’s also a comprehensive equipment list and a glossary of icy terms. No other preserving the harvest book includes this category of storage and indeed no other technique is as impressive or tasty to kids and visitors. Illustrated with colour photographs, old-fashioned cartoons and advertisements. Resources listed are for UK and USA.
Heston Blumenthal, the unique and experimental food chemist has said “Robin Weir’s relentless research and boundless passion have inspired me for years.” So you know there is never going to be another book like this one. 336pp, HC, full colour

BI101

Making and Using Dried Foods
Phyllis Hobson 1994 (USA)
Easy, economical and nutritious, drying is a natural, great tasting energy-efficient alternative to bottling and freezing. Whether you use the sun, microwave, conventional oven or a commercial food drier, getting started is easy. Simple step-by-step instructions guide you through the process of drying and storing hundreds of different fruit and vegetables. Includes plans for building your own electric food drier.

BM103

Microgreens Growing Guide
Nutritious - Organic - Beautiful - Easy to Grow
Microgreens are home-grown mini-greens: larger than sprouts and smaller than baby salad greens. They are classed as microgreens after they have produced at least two true leaves after the cotyledons (seed leaves) appear. Whereas sprouts are germinated seeds grown in dark, moist conditions and eaten whole, microgreens are grown in light, on soil or similar substrate and are harvested by cutting the stems, leaving the roots behind. Microgreens add flavour, colour, texture and nutrition to your food. They can be grown in pots, saucers, baskets, styrofoam boxes or in a garden bed. With just a few small containers you can have a range of vegetables it would take a large backyard to produce to full size and in a fraction of the time. This A4 sized, three fold, glossy cardboard guide shows how easy it is to grow microgreens. Beautifully illustrated with photographs of the seed and leaves for each of the 28 microgreens described; each profile includes suggested uses, germination times, ideal growing conditions and more. Step-by-step guides to growing in soil and with the hydroponic method are illustrated with clear diagrams. Create a beautiful garden in your kitchen or on your balcony in only weeks!

BM111

To order sprouting seeds and supplies

The Permaculture Book of Ferment and Human Nutrition
Bill Mollison 2011 (AUS)
The new edition of this much sought-after book includes updated content, photographs and illustrations. A treasure trove for the adventurous cook and gardener, it provides step-by-step instructions for traditional methods of food fermentation, preserving and processing. Recipes and methods for making cheese, vinegar, tempeh, soy sauce, bamboo shoots, smoking fish and meat, salting, and pickling are drawn from many different cultures. There's also information on agricultural composts, silages and liquid manures. It is written with characteristic humour and insight with information from the most basic of beginnings - before refrigeration and often from the folklore of the traditional peoples of this world.
Chapters include: Storing, Preserving and Cooking foods; Fungi, Yeast, Mushrooms and Lichens; Grains; Legumes; Roots, Bulbs, Rhizomes; Marine and Freshwater Products, Fish, Molluscs and Algae; Beers, Wines and Beverages and much more. 244pp

BP146

The Perfect Pickle Book
David Mabey and David Collison 2007 (UK)
Armed with this book, you could pickle just about everything in your garden, and then some! Originating as an accompaniment to the British TV show “The Perfect Pickle Program”, this book includes some very useful, delicious-sounding, tried and tested recipes, none of which is too complex.
Recipes are grouped according to country or area of origin – you can dip into “The British Tradition”, “North & South America”, “The Caribbean”, “Scandinavia & Northern Europe”, “Eastern Europe”, “The Mediterranean” or “The Middle East” for your pickling inspiration. Whether you’re looking to pickle vegetables, fruit, fish, or meat, you’ll find an answer here.
Here’s a few examples: Pickled Okra, Pickled Nasturtium Seeds, Pickled Elder Shoots, Pickled Water Chestnuts, Tofu Pickled in Miso, Gravlax, Pumpkin Chutney. 204pp

BP135

Preserving Meat
Ann Cliff 2011
With this excellent book you can eliminate the artificial textures, flavours and poor grades of non-organic meat which are typical of store-bought products. Now you can preserve meat, as has been done for many centuries without refrigeration by smoking, brining, potting, drying and other traditional methods. Chapters cover meat, fish and game animals. Full colour 144pp

BP145

Preserving the Italian Way
Pietro Demaio 2008
Reading this Australian book is like stepping into a gorgeous Italian delicatessen! The impressive range of old-style recipes from regional Italy provides easy-to-follow instructions for preserving fruit, vegetables, fish and meat, accompanied by engaging anecdotes of childhood and travel. There are dozens of recipes for pickles, sauces, syrups, wine, cheese, salami, prosciutto, liqueurs, pesto and sauces. Easy minimal tool methods include using salt and weights, preserving in oil and pickling. Recipes for rustic breads are accompanied by instructions for building a bread and pizza oven. While many books focus on what to do with a glut of fruit and vegetables this book addresses and targets those who aim to produce their own meat and dairy. 247pp full colour pictures

BP131

Smoking Food
Ricky Gribling 2006
Smoking food is a time-honoured, traditional, simple & economical method of food preserving which adds no fat and enhances flavours. This book has straightforward instructions for smoking food at home, whether in a commercial smoker, wok or frypan. There are over 100 recipes for delicious-sounding dishes using smoked foods: meat, fish, cheese, nuts, vegetables – even smoked salt! Includes advice on fuel and smoking materials. 72pp

BS125

Sprout Garden: Indoor Grower’s Guide to Gourmet Sprouts
Mark M. Braunstein 1999 (USA)
Sprouts and microgreens are nutritious, economical, tasty, quick and easy to grow. Here’s how to grow more than 50 kinds of sprouts and microgreens in your kitchen, from broccoli and alfalfa to snowpea greens and wheatgrass. You can grow your sprouts in jars, bags, saucers, towels, and trays; raise advanced sprouts or microgreens on soil or grow your own wheatgrass for juicing. There are step-by-step and day-by-day instructions for sprouting and profiles of dozens of different sprouting seeds including some less common ones such as quinoa and amaranth. Top this off with some “radicle” recipes and you have an excellent handbook for the novice sprouter or veteran microgreen gardener. 144pp

BS132

To order sprouting seeds and supplies

Sprouts and Sprouting
The Complete Guide, With Seventy Healthy And Creative Recipes
Valérie Cupillard 2007 (France / UK)
A serving of sprouts with a meal will breathe fresh life into your daily eating! The focus of this beautifully illustrated book is an inspiring range of recipes using sprouts, with an accent on raw nutrition and flavour. Most of the recipes are vegan and gluten-free: try Pine kernel and sunflower sprout mousse; Ratatouille and sprouted wheat or Tomato soup with red lentil sprouts.
There are basic sprouting instructions and brief profiles of a range of sprouting seeds, as well as more detailed sprouting instructions for alfalfa, fenugreek, hulled sunflower seed, lentils and quinoa. Some of the seasonal advice on sprouting relates to the northern hemisphere. Colour photographs throughout.119pp

BS133

To order sprouting seeds and supplies

Wild Sourdough - The Natural Way to Bake
Yoke Mardewi 2009
This is a hands-on and highly practical guide to sourdough bread-making at home.
There’s a comprehensive list of equipment needed and a discussion of flours, grains and other ingredients. The whole process is explained step-by-step, including time taken for each stage. There’s also an alternative method for time-strapped people “how to fit sourdough into your life”. You’ll learn how easy it is to make your own starter.
Enjoy an excellent, diverse range of recipes accompanied by mouth-watering photographs. The recipes are divided into White, Wheat grain, Wheat-free, Savoury, and Sweet sourdough breads as well as sourdough pizza, pastry, flat breads, crackers, cakes and pastry. You could be turning out Black Rice Sourdough Ciabatta; Quinoa Spelt Sourdough; Beetroot and Feta Sourdough Loaf; or Bitter Chocolate, Cranberry and Pistachio Spelt sourdough. Irresistible!
The author runs a successful sourdough bread-making school in Perth and her passion for sourdough bread-making is evident in this beautiful book. 224pp

BW118

Windfalls: Preserves and Other Country Kitchen Secrets
Sue Ruchel 1993
This book is full of recipes for preserving a variety of fruits, herbs and some vegetables. Ruchel aims to provide simple, quick methods for making jams, jellies and pickles and doing so in smaller quantities that allow for shorter and more enjoyable cooking sessions. Whether you’re using produce from your own garden or have access to fruit from your local greengrocer or fruit market, this book will benefit any household that wants to create beautiful homemade produce, free of additives and preservatives. It includes recipes for jams, jellies, marmalades, butters, cheeses and curds, sauces and pickles, chutneys and relishes, drinks and vinegars, drying and crystallising. It provides recipes for all the most common fruits plus some tropical fruits, vegetables and herbs. 144 pp

BW114

Wood Oven Recipes: Volume One
Pizzas, Roasts, Entrees, Desserts and more…
In this companion volume to the bestseller Back Yard Ovens, inspired and creative back yard oven owners share their stories, hot tips for using their oven and recipes. Learn how to make the most of your back yard oven: produce the perfect pizza; bake bush tucker bread; roast a whole fish or turn out a tempting Tarte Tatin. You may never go back into the kitchen! More than 30 recipes covering entrees, mains (meat or veg) desserts and baking with over 14 pages dedicated to pizza, with delicious-looking colour photos throughout. 80pp

BW116

A Year in a Bottle: How To Make Your Own Delicious Preserves All Year Round
Sally Wise 2008 (AUS)
Sally Wise has been a passionate preserver of fruits and vegetables for over three decades. In this concise and practical book she explains the methods and basic chemistry of preserving and goes on to share more than 100 recipes for jams, jellies, chutneys, pickles, cordials and spreads. Be tempted by her intriguing recipes such as “Rhubarb Fizz” or “Apricot Worcestershire Sauce”.
There is clear advice on techniques, with straightforward explanations of basic preserving methods. Also included: a helpful trouble-shooting chart; a chapter on drying; sugar-free recipes and tables on preparing fruit and vegetables for freezing. These recipes, emphasizing temperate Australia, will help you make the most of your excess of apricots, apples, crab-apples, pears, plums, blackberries, cherries, rhubarb, tomatoes, tamarilloes, lilly pillies, passionfruit, strawberries, raspberries and roses. 255pp

BY101

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