Books that have shaped how I cook and cure.
The definitive reference for anyone serious about curing, smoking, and salting. Covers everything from bacon and sausages to pâtés, terrines, and confit with the rigour and clarity of a professional kitchen manual.
The recipes are as principled as they are practical, and St. John's influence on British cooking is hard to overstate.
Opinionated, funny, exceptional food from one of Canada's most celebrated restaurants.
The encyclopaedia of kitchen science.
Covers koji, kombuchas, lacto-ferments, vinegars, misos, and more. Making your own vinegars is very simple!
Explicit food porn! It is in French but realistically you're just going to be looking at the pictures.