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Gift Guide: Best Books of 2012
We thought 2011 was a banner year for DIY food books, but this year brought volume after volume -- and the level of quality was unsurpassed. Here's a handful of our favorite books that crossed our desk this year.
The Art of Fermentation
From the inimitable Sandor Ellix Katz (a.k.a. Sandorkraut) comes the definitive volume on all things fermentation. This is one for the ages -- the only book you may ever need for fermenting everything from veggies to grains to meats.
From the inimitable Sandor Ellix Katz (a.k.a. Sandorkraut) comes the definitive volume on all things fermentation. This is one for the ages -- the only book you may ever need for fermenting everything from veggies to grains to meats.
Food in Jars
Marisa McClellan's much-anticipated book from her popular canning blog took the preserving world by storm this year with its straightforward approach to small-batch preserving that can be done in even the tiniest urban kitchen. I had the pleasure of sitting with Marisa for a video chat earlier this year. Check it out!
Marisa McClellan's much-anticipated book from her popular canning blog took the preserving world by storm this year with its straightforward approach to small-batch preserving that can be done in even the tiniest urban kitchen. I had the pleasure of sitting with Marisa for a video chat earlier this year. Check it out!
The Homemade Pantry
From salad dressings to spice mixes, pickles to Pop Tarts, Alana Chernila breaks down how to make almost every packaged food you buy in the store. Read our review of The Homemade Pantry here.
From salad dressings to spice mixes, pickles to Pop Tarts, Alana Chernila breaks down how to make almost every packaged food you buy in the store. Read our review of The Homemade Pantry here.
The Preservation Kitchen
Chicago chef Paul Virant captures the bounty of the season in a variety of methods, going beyond workaday jams and pickles into more intriguing condiments, like aigre-doux and mostardas, then pays them forward into compelling dishes to grace your table. I have a lot of pages earmarked in this book.
Chicago chef Paul Virant captures the bounty of the season in a variety of methods, going beyond workaday jams and pickles into more intriguing condiments, like aigre-doux and mostardas, then pays them forward into compelling dishes to grace your table. I have a lot of pages earmarked in this book.
Salumi: The Craft of Italian Dry Curing
Michael Ruhlman and Brian Polcyn's followup to Charcuterie, which launched a year-long home meatmaking challenge, follow up with a more specific focus on Italy's traditions, prompting us to kick off a challenge of our own.
Michael Ruhlman and Brian Polcyn's followup to Charcuterie, which launched a year-long home meatmaking challenge, follow up with a more specific focus on Italy's traditions, prompting us to kick off a challenge of our own.
Asian Pickles: Japan
Karen Solomon, who previously brought us Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It is back with an exciting new premise, a series of e-books on Asian pickles. The first installment focuses on the traditions of Japan. This is Kindle edition only, so it might be a holiday gift to yourself. Go ahead, we approve.
Karen Solomon, who previously brought us Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It is back with an exciting new premise, a series of e-books on Asian pickles. The first installment focuses on the traditions of Japan. This is Kindle edition only, so it might be a holiday gift to yourself. Go ahead, we approve.
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables
A true collaboration between writer and photographer, Cheryl Sternman Rule and Paulette Phlipot's lush, colorful book is an absolute celebration of produce at its absolute peak. True food porn, in the best sense of the term. See my video chat with Cheryl Sternman Rule and Paige Grande Bayer of SV Local Market here.
A true collaboration between writer and photographer, Cheryl Sternman Rule and Paulette Phlipot's lush, colorful book is an absolute celebration of produce at its absolute peak. True food porn, in the best sense of the term. See my video chat with Cheryl Sternman Rule and Paige Grande Bayer of SV Local Market here.
Making Wine, Liqueurs and Cordials
Fancy a wee dram? If you've never made liqueurs or cordials before, they're a simple, fun way to capture the essence of fruits, herbs and more. Whether you're looking to make a basic limoncello or even ferment your own fruit wines, this book is full of fun projects.
Fancy a wee dram? If you've never made liqueurs or cordials before, they're a simple, fun way to capture the essence of fruits, herbs and more. Whether you're looking to make a basic limoncello or even ferment your own fruit wines, this book is full of fun projects.
The Liddabit Sweets Candy Cookbook
We always like to finish on something a little sweet, and we're sweet on this book that instructs on how to make just about any kind of candy you can dream up. Creamy, chewy, sticky, crunchy, chocolatey -- it's all in here.
We always like to finish on something a little sweet, and we're sweet on this book that instructs on how to make just about any kind of candy you can dream up. Creamy, chewy, sticky, crunchy, chocolatey -- it's all in here.
