Gift ideas: 10 books for the foodie in your life
Do you like cooking? Does anyone in your family love cooking? If you’re struggling with gift ideas for the foodie in your life (or if you’re looking for yourself), look no further! We’ve rounded up the 10 best choices for foodies around the world!
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For cocktail lovers, herbalists, foragers and bartenders, Botanical bar crafts serves original, captivating recipes and priceless knowledge about plants, inspired by adventures in the garden and forest.
This book will appeal not only to herbalists, herb enthusiasts and home cocktail enthusiasts, but also to professional bartenders who want to apply inventive and highly aromatic natural ingredients in their bar creations. Botanical Bar Craft will answer all the questions of those who are curious and wondering how to prepare a really good drink inspired by and infused with plants.
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“A beautifully written book by a true craftsman. . . . Basic to read and certainly inspiring, this book will take your bread baking to the next level” – Sandor Ellix Katz, fermentation revivalist; author The art of fermentation and other fermentation bestsellers
The Bread of the Hungry Soul book is a window into one baker’s artisanal approach to sourdough bread – the culmination of his time in the dough wave. The results are fantastic: bread that chews, heels worth chewing and leftovers worth toasting. Back to the real Miracle.
Featured excerpts:
Rosemary bread, rolls and stuffing
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Which Alchemy chefs Jeremy Umansky and Affluent Shih – collectively considered the most practical, experienced and generous educators on the culinary power of this unique ingredient – present a comprehensive look at the contemporary apply of koji around the world. By using it to rapidly age meats, cheeses and other fermented products, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks.
Featured excerpts:
Welcome to the wonderful world of Koji
Growing Koji in your own kitchen
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Mastering broths and broths contains a historical culinary narrative about decoctions using the classic French technique, as well as through the prism of other cultures around the world. Readers will learn about the importance of sourcing high-quality stocks, the practical and health benefits of stocks and broths, and detailed methodology for developing, storing, and using them in the home kitchen. The recipes put a fun emphasis on zero waste, turning used bones, manufactured seconds and leftover animal fats into practical products for apply at home.
Featured excerpts:
Basics of stocks and broths
A good stock takes time: preparing the kitchen to make stocks and broths
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The Wildcrafting Brewery opens with a retrospective of plant brewing and age-old beers. Pascal Baudar then describes heated and chilly brewing methods and gives many engaging recipes; Mugwort beer, shanty beer and manzanita cider are just some of the many beverages on display. Baudar is quick to point out that these recipes serve primarily as a reference point for readers, who can then apply the information and techniques he provides to create their own brews using their own local ingredients.
Featured excerpts:
Creating unique drinks from nature ingredients: Beer Winter in the Forest
Antique fermentation: homemade kvass
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The art of fermentation is the most comprehensive guide to DIY home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in a way that is elementary enough to guide the reader through their first experience making sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced practitioners.
Featured excerpts:
Get moving squirrels, it’s time to collect acorns
Chop, salt, pack, wait: four elementary steps to making the world’s best sauerkraut
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In this groundbreaking collection of nearly 500 wild food recipes, renowned Recent York forager, cook, horticulturist, and author Marie Viljoen incorporates wild ingredients into everyday and special dishes. Motivated by a hunger for novel flavors and working with thirty-six versatile wild plants – some increasingly found at farmers’ markets – she offers delicious and fascinating recipes for everything from cocktails and snacks to appetizers, main courses and desserts, as well as baked goods, breads, preserves, sauces, syrups, leavens, spices and salts.
Feed, harvest, feast is set to become the standard reference for any chef looking to transform wild ingredients into unique dishes, spices and beverages.
Featured excerpts:
Foraging 101: Where to find the bounty
Recipe: Fermented honeysuckle syrup
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At the renowned Black Trumpet Restaurant, located in the historic seaside town of Portsmouth, Recent Hampshire, Chef Evan Mallett and his staff reflect Recent England’s ever-changing seasons, celebrating the unique flavors and traditions of fish, farmed and foraged products in their dishes. an ever-changing menu that changes approximately every six weeks throughout the year.
Black trumpet contains over 250 inventive recipes that respect and go beyond regional culinary traditions.
Featured excerpts:
Recipe: Winter pie with root vegetables
A bit of time-honored Thanksgiving
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Recent wild cuisine offers dozens of inventive recipes and instructions for preparing a pantry full of preserved foods, including pickled acorns, white sage and lime cider, wild kimchi spice, currant capers, wild herb-infused salt, pine needle vinegar, and much more. And while the author’s palette of wild foods is found primarily in Southern California, readers around the world can apply Baudar’s knowledge and experience of deep foraging to explore their own bioregions and find an astonishing array of plants and other materials to apply in their own kitchens.
Featured excerpts:
8 Steps to Fermented Warm Sauce with Wild Vegetables
Sturdy, piquant and pleasant: wild green kimchi
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IN The art of natural cheese makingDavid Asher practices and preaches a time-honored, yet increasingly countercultural way of making cheese – natural and intuitive, based on ecological principles and biological sciences.
The techniques presented are direct and precise, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and active way.
Featured excerpts:
A completely natural, time-honored approach to cheese production
Recipe: Quick ricotta cheese
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