Reconnect with a more mindful way of cooking and spark your creativity.\nGiving a modern twist to age-old techniques, this book shows how to master 25 different cooking and preserving processes, from fermenting to cheese making, hot smoking to sourdough baking.\nDiscover 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 inspired to experiment with more than 150 recipe ideas.\nEmbark on your next culinary adventure and revolutionize your enjoyment of food. Escape to The Artisan Kitchen.

The Artisan Kitchen: The science, practice and possibilities

Cookbooks, Food & Wine

Strawbridge, James

Baking

A must-have guide for every cook on how to prepare, store, and cook fresh seasonal vegetables with confidence and keep waste to a minimum. From asparagus and artichoke to fennel and celeriac, James Strawbridge has your veg box covered! Whether you are looking to include more veg in your diet, moving to a vegan or meat-free lifestyle, or looking for some flavor inspiration for your dishes, this is a vegetarian cookbook with a difference--giving you the confidence and knowledge to safely prepare and cook the edible parts of seasonal vegetables. - Covers more than 60 vegetables organized by seasonality - Over 135 delicious vegetarian recipes for you to enjoy - including main meals, light lunches and sides - Detailed information on plant varieties with annotated photographs displaying the edible parts of each vegetable - Learn the best way to prepare, store, and preserve your favorite veg - Handy zero-waste top tips and practical tricks throughout to make your vegetables last longer - Sustainable leftover solutions from stocks, and drying techniques to pickling, fermenting, and roasting James Strawbridge showcases more than 60 vegetables, season by season, exploring each plant's unique characteristics, different varieties, and how best to prepare produce in your kitchen. An advocate of zero-waste cooking, James also shares how you can make use of all that's edible from root to bloom with ideas on preserving and storing. Rustle up one of James' family favorites--a warming fennel gratin for a cosy autumn evening meal; watercress, pear, and walnut tart; or even cucumber peel gin, and discover how the humble vegetable can deliver utmost flavor all year round. A refreshing take on the classic recipe book, The Complete Vegetable Cookbook is a staple in the kitchen or a fantastic gift for food lovers and allotment growers alike! Complete the Series Discover more from James Strawbridge in The Artisan Kitchen: The science, practice and possibilities providing modern twists to age-old preservation, fermentation and cooking techniques. Or, why not join Dick Strawbridge, of Channel 4's Escape to the Chateau, and his son James on a journey to reduce your carbon footprint in Practical Self-sufficiency: The complete guide to sustainable living today.

The Complete Vegetable Cookbook: A seasonal, zero-waste guide to cooking with vegetables

Cooking by Ingredient

Reconnect with a more mindful way of cooking and spark your creativity. Giving a modern twist to age-old techniques, this book 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 inspired to experiment with more than 150 recipe ideas. Embark on your next culinary adventure and revolutionize your enjoyment of food. Escape to The Artisan Kitchen.

Canning & Preserving

A new series for living the good life! 
 Made At Home 
 This exciting series comes from the father-and-son team Dick and James Strawbridge, who live "the good life" on their small acreage. In Made At Home they share the knowledge and experience gained over years of producing an abundance of good things to eat and drink: organic fruits and vegetables eaten, juiced, fermented and preserved; pigs smoked for ham, sausages, salamis and bacon; a mixed flock of birds used for eggs and eating; and bees for honey, to name a few. It's an enviable lifestyle driven by a desire to eat well every day. 
 It is also a lifestyle that does not require a lot of space. Made At Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items, such as sausages, are smoked in the backyard. Proof positive that anyone can live the good life. 
 Of all the Made At Home titles, perhaps this one speaks loudest to the popularity of home-grown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Curing and Smoking demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors. 
 The book follows the curing and smoking processes beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing. Foods are not limited to meats and cheeses, but include fruits and vegetables, fish, ciders, seafood. Even eggs can be smoked or cured. Original and delicious recipes offer up such delights as jams and jellies, hot-smoked oysters, and fresh tomato salsa. Curing and Smoking is ideal for adventurous cooks, modern pioneers, and all food crafters.

Curing and Smoking (Made At Home)

Strawbridge, Dick

Firefly Books

A new series for living the good life! 
 Made At Home 
 This exciting series comes from the father-and-son team Dick and James Strawbridge, who live "the good life" on their small acreage. In Made At Home they share the knowledge and experience gained over years of producing an abundance of good things to eat and drink: organic fruits and vegetables eaten, juiced, fermented and preserved; pigs smoked for ham, sausages, salamis and bacon; a mixed flock of birds used for eggs and eating; and bees for honey, to name a few. It's an enviable lifestyle driven by a desire to eat well every day. 
 It is also a lifestyle that does not require a lot of space. Made At Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items, such as sausages, are smoked in the backyard. Proof positive that anyone can live the good life. 
 A guide to raising chickens, ducks, geese and turkeys, with 27 recipes. 
 Backyard poultry have gained popularity in recent years as some municipalities loosen regulations to allow homeowners to keep coops. Raising poultry is a sustainable activity, which in relatively little space produces fresh eggs and meat. 
 Eggs and Poultry is organized in five sections. The first four cover everything needed to successfully keep the most popular types of poultry: chickens, ducks, geese and turkeys. It discusses the pros and cons of each and provides all the information needed to start out, including building a shelter, planning runs and ponds, dealing with pests and problems, laying and breeding, incubating and hatching, slaughter, and plucking and drawing. Butcher skills are also illustrated. 
 The 80-page recipe section explains the essentials of cooking with eggs and poultry: butcher skills, such as deboning a chicken; cooking methods, such as coddling eggs; and features 27 delicious dishes. They include Eggs Benedict, Smoked Eggs with Halloumi, Turkey Pie, Crispy Duck with Pancakes, Southwestern Fried Chicken, Confit Duck with Caramelized Orange and Fennel Salad, Lemon Pepper Chicken Nuggets, The Ultimate Turkey Burger and Goose Livers with Cider. 
 Eggs and Poultry is aimed directly at an audience who dream of, or are actually enjoying, the authors' made-at-home lifestyle. It is a beautiful and practical addition to the cookbook shelf.

Eggs and Poultry (Made At Home)

A new series for living the good life! 
 Made At Home 
 This exciting series comes from the father-and-son team Dick and James Strawbridge, who live "the good life" on their small acreage. In Made At Home they share the knowledge and experience gained over years of producing an abundance of good things to eat and drink: organic fruits and vegetables eaten, juiced, fermented and preserved; pigs smoked for ham, sausages, salamis and bacon; a mixed flock of birds used for eggs and eating; and bees for honey, to name a few. It's an enviable lifestyle driven by a desire to eat well every day. 
 It is also a lifestyle that does not require a lot of space. Made At Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items, such as sausages, are smoked in the backyard. Proof positive that anyone can live the good life. 
 How to enjoy seasonal produce all year long, with 63 recipes. 
 This Made At Home title is a comprehensive guide to preserving foods. It covers the wide variety of methods, such as dried, preserved, pickled and frozen. Detailed instructions show how to make dried herbs, wines, ciders, vinegars, oils, cordials, jams, jellies, pickles, marmalades, relishes, chutneys, sauces, sorbets, ice cream, vegetables and fruits, and much more. Easy and delicious recipes featuring the preserved item are found throughout the book. 
 Chapters are organized according to method: 
<ul>
<li>Storing Fresh Produce -- Refrigeration, clamping, root cellars, store rooms</li> <li>Drying -- Flavor, equipment, air drying, solar drying, oven drying</li> <li>Jars and Bottles -- Sterilization, pickling, hot pickling, fermenting</li> <li>Freezing -- Times and temperatures, blanching vegetables, cooked foods. </li>
</ul>
 The book also has 63 recipes for such delicious dishes as Seafood Kebabs with Chili and Herb Rub, Chili Chocolate Brownies with Orange Sorbet, Piccalilli, Salmon Baked with Cucumber and Dill Relish, Strawberry and Champagne Trifle and Lemon Curd Cake. 
 Preserving is aimed directly at an audience who dream of or are actually enjoying the authors' made-at-home lifestyle. It is a beautiful and practical addition to the cookbook shelf.

Preserving (Made At Home)

How to create fresh and delicious dairy products in the home kitchen. 
 Backhome Magazine praised the Made At Home series for its "uncomplicated and easy-to-understand format that is designed to encourage rather than intimidate the reader." Continuing that format, this new title shows how shoppers can avoid the dairy cooler and make their own creamy products. 
 Cheese and Dairy has six sections, beginning with guidance on how to set up a dairy in a home kitchen for cooking, airing, drying, and aging, the equipment needed, and using starter cultures. 
 Two sections, Milk and Cream, cover the types of milk (cow, sheep, goat, buffalo), cooking, souring and storage. Simple instructions show how to make sour cream, crème fraîche and more, and recipes include Portuguese Custard Tarts, Spinach Soup and Strawberry Milkshake. 
 Butter provides instruction on making salted and unsalted butters, clarified butter, ghee, buttermilk, butter sauces and how to cook with butter. Recipes include Granny's Buttermilk Pancakes and Lemon Sole with Beurre Noisette. 
 Yogurt demonstrates how easy it is to make the incredibly popular and healthy treat at home, such as Basic Yogurt, Greek-style, and Kefir, with tasty recipes that include Gourmet and Frozen Yogurts. 
 Cheese includes essential methods for Cottage Cheese, Whey Cheese, Ricotta Cheese, Mascarpone, Goat Cheese, Feta, Halloumi, Mozzarella, Semisoft Cheeses, Hard Cheeses, Waxed Cheeses, and Blue Cheese, as well as Serving, Tasting and Wine Pairing. 
 Presented in a simple format with clear pictures and non-technical instructions, the Made At Home series is the ideal starting point for anyone looking to take control of their food in both quality and taste.

Cheese and Dairy (Made at Home)

The Smoked Food&nbsp;will take you through every stage of every kind of smoking adventure, whether it's building a smoke house in the garden or cold smoking a dish of butter on your stove top or a cocktail in the dining room. Each method of smoking is explained, including the home smokers available on the market, together with ideas and tips for the kind of food that best suits which one, and the fuel, scents and woods that can be used. There are tempting recipes for all kinds of food, including: <ul> <li>Hot-smoked crab</li> <li>Fennel-smoked salmon</li> <li>Texas-style brisket</li> <li>Chipotle chilli chicken</li> <li>Honey-glazed smoked halibut</li> <li>Whiskey-marinated ribs</li> <li>Earl-Grey scented trout.</li> </ul> There are also chapters extending the art of smoke to vegetables, fruit, nuts and even oil and butter, with tempting and delicious recipes suitable for vegetarians and vegans.

Smoked Food: A Manual for Home Smoking (Haynes Manuals)

Haynes Publishing, UK

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 and seafood on your stovetop with scented teas and rice. Whether you're an urbanite or country lover, it's easy to have a go at the Good Life. With a how-to guide on every technique featuring step-by-step, practical instruction, tips and advice, and dozens of delicious recipes to inspire you, you'll be making your own salt beef, dry-cured hams, salamis, smoked cheeses, gravadlax and smoked oysters in no time.

Curing & Smoking. Dick Strawbridge, James Strawbridge (Made at Home)

Mitchell Beazley

"[The] recipe book that will make all your other recipe books taste better."―The Telegraph 
"A paean to the transformative effects of natural salts."―The Observer 
Understanding how to use salt can make or break a dish. Salt and the Art of Seasoning will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure, and work with salt in your kitchen―elevating your flavors to a whole new level. 
Includes over 100 salt-inspired recipes! 
Salt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavors from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer, and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavor notes and profiles of different salts found around the world, to brilliantly useful techniques―such as brining, baking, charring, fermenting, and preserving. 
Inside, you’ll also find: The Science of Taste A Salt Sommelier’s Guide How to measure “to taste” and season correctly Salt Craft―from curing to blocking to baking Over 100 recipes―from drinks to desserts\nSalt and the Art of Seasoning will show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavored or smoked salts to bring out all sorts of previously hidden flavors. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways. 
Recipes include: Brined chicken Cornish salted sardines European-style sour pickles Native American cured fish Kimchi fried rice 8 essential flavoured salts Smoked salted butter Focaccia Smoked toddy And more!\nSalt and the Art of Seasoning takes you on an unforgettable journey exploring salt’s long role in food throughout the world and human history―while teaching you how to best use this fundamental spice tonight to make your meal sing.

Salt and the Art of Seasoning: From Curing to Charring and Baking to Brining, Techniques and Recipes to Help You Achieve Extraordinary Flavours

Chelsea Green Publishing UK

See the best price to sell, buy, or rent books by Strawbridge, James. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Strawbridge, James

See the best price to sell, buy, or rent books by Strawbridge, James. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Artisan Kitchen: The science, practice and possibilities

The Complete Vegetable Cookbook: A seasonal, zero-waste guide to cooking with vegetables

The Artisan Kitchen: The science, practice and possibilities

Curing and Smoking (Made At Home)

Eggs and Poultry (Made At Home)

Preserving (Made At Home)

Cheese and Dairy (Made at Home)

Smoked Food: A Manual for Home Smoking (Haynes Manuals)

Curing & Smoking. Dick Strawbridge, James Strawbridge (Made at Home)

Salt and the Art of Seasoning: From Curing to Charring and Baking to Brining, Techniques and Recipes to Help You Achieve Extraordinary Flavours