If you’re a food enthusiast looking to expand your culinary skills, then finding the perfect book on food preservation is essential. Whether you’re a beginner or a seasoned pro, these 20 best food preservation books will guide you through the art of canning, pickling, fermenting, and more. From traditional techniques to modern methods, these books are packed with valuable recipes, tips, and advice to help you preserve your favorite flavors all year round. Let’s dive into the world of food preservation and discover the best books to add to your collection!
Contents
- 1 20 Best Books About Food Preservation
- 2 The Art of Fermentation
- 3 Preserving the Japanese Way
- 4 The Noma Guide to Fermentation
- 5 The Joy of Pickling
- 6 The Big Book of Preserving the Harvest
- 7 The Preservation Kitchen
- 8 The Pickled Pantry
- 9 The Art of Preserving
- 10 The Beginner’s Guide to Preserving Food at Home
- 11 The Complete Guide to Drying Foods at Home
- 12 The Complete Book of Pickling
- 13 The Complete Idiot’s Guide to Fermenting Foods
- 14 Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
- 15 The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
- 16 Preserving by the Pint: Quick Seasonal Canning for Small Spaces
- 17 Jam It, Pickle It, Cure It: And Other Cooking Projects
- 18 Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
- 19 The Complete Guide to Pressure Canning
- 20 The Home Preserving Bible
- 21 The Complete Guide to Home Canning and Preserving
- 22 Conclusion
- 23
20 Best Books About Food Preservation
The Art of Fermentation
by Sandor Ellix Katz
The Art of Fermentation by Sandor Ellix Katz is a comprehensive and engaging book on food preservation that explores the fascinating world of fermentation. Katz takes readers on a journey through the history, science, and art of fermenting various foods and beverages, from sauerkraut and kimchi to beer and wine. With an emphasis on the cultural and health benefits of fermented foods, this book is a valuable resource for anyone interested in learning about the ancient practice of food preservation. Katz’s passion for fermentation shines through in his writing, making this a captivating and informative read for food enthusiasts and novices alike. Whether you’re a seasoned fermenter or just beginning to explore the world of food preservation, The Art of Fermentation is a must-read for anyone curious about the transformative power of fermentation.
Preserving the Japanese Way
by Nancy Singleton Hachisu
Preserving the Japanese Way by Nancy Singleton Hachisu is a captivating book about food preservation that delves into the traditional methods and techniques of preserving food in Japan. Hachisu, an American expat living on a Japanese farm, shares her deep knowledge and passion for the preservation of food through pickling, fermenting, and curing. Readers will be drawn into the world of Japanese culinary traditions and learn the art of food preservation through detailed instructions, beautiful photography, and personal stories. From umeboshi (pickled plums) to shoyu (soy sauce), this food preservation book offers a fascinating insight into the time-honored techniques that have been passed down through generations. Whether you’re a food enthusiast, home cook, or simply curious about preserving food, this book is sure to inspire and educate.
The Noma Guide to Fermentation
by René Redzepi and David Zilber
The Noma Guide to Fermentation is a groundbreaking book on food preservation that explores the art and science of fermentation. Renowned chef René Redzepi and fermentation expert David Zilber provide a comprehensive overview of the fermentation process, covering everything from the basics of fermentation to advanced techniques. The book delves into the world of microorganisms, explaining how they can transform simple ingredients into complex and flavorful creations. With stunning photography and clear, concise instructions, this book about food preservation is a must-have for anyone interested in exploring the ancient art of fermentation. Whether you’re a seasoned chef or a curious home cook, The Noma Guide to Fermentation offers a wealth of knowledge and inspiration for incorporating fermented foods into your culinary repertoire.
The Joy of Pickling
by Linda Ziedrich
The Joy of Pickling by Linda Ziedrich is a comprehensive and engaging book on food preservation. It offers a wide variety of recipes for pickling and preserving fruits, vegetables, and even meats. Ziedrich provides expert guidance on the art of pickling, including step-by-step instructions, helpful tips, and creative flavor combinations. The book is perfect for both beginners and experienced picklers, and it includes recipes for traditional favorites as well as innovative new choices. With its beautiful photography and easy-to-follow instructions, this book about food preservation is sure to inspire readers to explore the world of pickling and preserving. Whether you’re a seasoned pickling pro or a curious beginner, The Joy of Pickling is a must-have for anyone interested in the art of food preservation.
The Big Book of Preserving the Harvest
by Carol W. Costenbader
The Big Book of Preserving the Harvest by Carol W. Costenbader is a comprehensive guide to food preservation. This book covers a wide range of techniques including canning, pickling, freezing, drying, and fermenting. Costenbader provides detailed instructions, helpful tips, and delicious recipes to help readers make the most of their garden or farmers’ market bounty. Whether you’re a novice or an experienced preserver, this book offers valuable information on how to safely and successfully preserve fruits, vegetables, and herbs. With its beautiful illustrations and easy-to-follow instructions, this book is a must-have for anyone interested in the art of food preservation.
The Preservation Kitchen
by Paul Virant and Kate Leahy
The Preservation Kitchen by Paul Virant and Kate Leahy is a comprehensive guide to the art of food preservation. This book provides readers with innovative techniques and recipes for preserving fruits, vegetables, and meats, allowing them to enjoy the flavors of peak-season produce year-round. Virant and Leahy share their expertise on canning, pickling, and preserving, and offer creative ideas for incorporating these preserved foods into delicious dishes. The authors also emphasize the importance of using high-quality, seasonal ingredients to achieve the best results. With stunning photography and clear, detailed instructions, The Preservation Kitchen is a must-have for anyone interested in exploring the world of food preservation.
The Pickled Pantry
by Andrea Chesman
The Pickled Pantry by Andrea Chesman is a comprehensive guide to the art of food preservation. This book on food preservation is a must-have for anyone interested in pickling, fermenting, and canning. Chesman shares her expertise and passion for preserving the harvest in a way that is accessible and inspiring. The book offers a wide range of recipes for preserving fruits and vegetables, as well as tips and techniques for successful food preservation. With beautiful photography and clear instructions, The Pickled Pantry is a valuable resource for both beginners and experienced preservers. Whether you’re looking to stock your pantry with homemade pickles, jams, or sauerkraut, this food preservation book has everything you need to get started on your own pickling adventures.
The Art of Preserving
by Lisa Atwood
The Art of Preserving by Lisa Atwood is a comprehensive guide for anyone interested in the art of food preservation. This book provides a wealth of information on techniques such as canning, pickling, and fermenting, offering a wide range of recipes and tips for preserving fruits, vegetables, and even meats. Atwood’s writing is clear and engaging, making the process of food preservation accessible to beginners while also providing more advanced techniques for experienced preservers. Whether you’re a seasoned home cook or a novice in the kitchen, this book about food preservation is a valuable resource for anyone looking to make the most of seasonal produce and create delicious, long-lasting preserves.
The Beginner’s Guide to Preserving Food at Home
by Janet Chadwick
The Beginner’s Guide to Preserving Food at Home by Janet Chadwick is a comprehensive resource for anyone interested in learning the art of food preservation. This book on food preservation covers a wide range of techniques, including canning, pickling, freezing, and drying, making it a valuable resource for both beginners and experienced home cooks. Chadwick’s clear and concise instructions, along with helpful tips and recipes, make the process of preserving food at home accessible and enjoyable. Whether you’re looking to stock your pantry with homemade jams and pickles or simply reduce food waste, this book about food preservation will equip you with the knowledge and skills to do so. With its practical guidance and delicious recipes, The Beginner’s Guide to Preserving Food at Home is a must-have for anyone interested in the art of food preservation.
The Complete Guide to Drying Foods at Home
by Terri Paajanen
The Complete Guide to Drying Foods at Home by Terri Paajanen is a comprehensive book on food preservation that covers everything you need to know about drying fruits, vegetables, meats, and herbs. This book about food preservation provides step-by-step instructions on how to use a dehydrator, oven, or even the sun to preserve your favorite foods. Paajanen offers tips on how to properly store dried foods for long-term use and includes a wide range of recipes for utilizing your dried goods in delicious meals and snacks. Whether you’re a beginner or a seasoned home preserver, this food preservation book is a valuable resource for anyone looking to extend the shelf life of their favorite foods while maintaining their flavor and nutritional value.
Recommended for you:
The Complete Book of Pickling
by Jennifer MacKenzie
The Complete Book of Pickling by Jennifer MacKenzie is a comprehensive guide to the art of food preservation. This book on food preservation covers a wide range of pickling techniques, from traditional methods to modern twists and international flavors. Readers will discover everything they need to know about preserving fruits, vegetables, and even meats through pickling, brining, and fermenting. With clear, step-by-step instructions and mouth-watering recipes, this book about food preservation is perfect for both beginners and experienced picklers. Whether you’re a fan of classic dill pickles or adventurous enough to try pickled watermelon rinds, this food preservation book has something for everyone. Get ready to stock your pantry with delicious, tangy delights that will last all year round.
The Complete Idiot’s Guide to Fermenting Foods
by Wardeh Harmon
The Complete Idiot’s Guide to Fermenting Foods by Wardeh Harmon is a comprehensive book on food preservation that covers the art of fermenting various foods. This book is perfect for beginners looking to learn about the preservation of food through fermentation. Wardeh Harmon provides easy-to-follow instructions, tips, and techniques for fermenting a wide range of foods, including vegetables, fruits, dairy, and beverages. Readers will learn the benefits of fermenting foods, such as improved digestion, increased nutrient content, and enhanced flavors. In addition, the book includes delicious recipes for incorporating fermented foods into everyday meals. Whether you’re a health-conscious individual or a culinary enthusiast, this food preservation book is a valuable resource for anyone interested in harnessing the power of fermentation to create delicious and nutritious foods.
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
by The Gardeners and Farmers of Terre Vivante
Preserving Food without Freezing or Canning is an essential book for anyone interested in traditional techniques for food preservation. Written by The Gardeners and Farmers of Terre Vivante, this comprehensive guide explores a variety of methods including salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation. The book delves into the art of preserving food without the use of modern technology, offering a wealth of knowledge and practical advice for sustainable and natural food preservation. Whether you are a seasoned homesteader or just beginning to explore the world of food preservation, this book is a valuable resource for learning about age-old techniques that have been used for generations. With its detailed instructions and insightful tips, Preserving Food without Freezing or Canning is a must-have for anyone looking to expand their knowledge of traditional food preservation methods.
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
by Sandor Ellix Katz
The Art of Fermentation is a comprehensive book on food preservation that delves into the ancient practice of fermenting various foods and beverages. Sandor Ellix Katz takes readers on a fascinating journey around the world, exploring essential concepts and processes of food preservation that have been used for centuries. This engaging and educational book provides in-depth information on the science behind fermentation, as well as practical tips for creating your own fermented foods at home. Whether you’re a novice or an experienced fermenter, this book about food preservation offers a wealth of knowledge and inspiration for experimenting with flavors and preserving the harvest. The Art of Fermentation is a must-read for anyone interested in the art and science of food preservation.
Preserving by the Pint: Quick Seasonal Canning for Small Spaces
by Marisa McClellan
Preserving by the Pint: Quick Seasonal Canning for Small Spaces is a compact and practical guide for small-batch preserving. Author Marisa McClellan provides creative and delicious recipes that are perfect for those with limited space and time. This food preservation book offers a variety of recipes for jams, pickles, and other preserves that can be made in small quantities, making it ideal for those with small kitchens or limited storage space. McClellan’s approach to canning is both accessible and modern, making it a great choice for beginners and experienced canners alike. With its focus on seasonal ingredients and small-scale preserving, this book about food preservation is a valuable resource for anyone looking to make the most of the harvest and enjoy homemade preserves year-round.
Jam It, Pickle It, Cure It: And Other Cooking Projects
by Karen Solomon
Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon is a delightful and informative book on food preservation. Packed with creative and easy-to-follow recipes, this book is perfect for anyone looking to explore the art of preserving and pickling. From making your own jams and jellies to curing your own meats, this book covers a wide range of food preservation techniques. With clear instructions and beautiful photography, Karen Solomon guides readers through the process of creating their own delicious and unique preserved foods. Whether you’re a novice or an experienced cook, this book about food preservation is sure to inspire you to get creative in the kitchen and start preserving your own food at home. So, grab a copy of this food preservation book and start experimenting with new flavors and techniques!
Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff
Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff is a must-have book on food preservation for anyone looking to stock their pantry with homemade goodies. This updated and expanded edition offers a modern take on traditional canning methods, with a focus on bold and fresh flavors. Krissoff provides a variety of recipes for preserving fruits, vegetables, and even meats, allowing readers to create their own delicious and unique pantry staples. With easy-to-follow instructions and beautiful photography, this book about food preservation is perfect for both beginners and experienced canners looking to add a contemporary twist to their preserving practices. Whether you’re a seasoned home preserver or just starting out, Canning for a New Generation is sure to inspire you to stock your pantry with homemade goodness.
The Complete Guide to Pressure Canning
by Diane Devereaux
The Complete Guide to Pressure Canning by Diane Devereaux is a comprehensive book on food preservation that covers everything you need to know about safely and effectively preserving your favorite fruits, vegetables, meats, and more. This book about food preservation provides step-by-step instructions, essential tips, and delicious recipes to help you master the art of pressure canning. Whether you’re a beginner or a seasoned canner, this food preservation book is a valuable resource for anyone looking to stock their pantry with homemade, nutritious, and flavorful foods. With its easy-to-follow guidance and expert advice, The Complete Guide to Pressure Canning is a must-have for anyone interested in preserving the harvest and enjoying the fruits of their labor year-round.
The Home Preserving Bible
by Carole Cancler
The Home Preserving Bible by Carole Cancler is a comprehensive guide to the art of food preservation. This book is a must-have for anyone interested in the age-old practice of keeping fruits, vegetables, and other foods fresh and delicious for longer periods of time. Cancler covers a wide range of preservation methods, including canning, pickling, fermenting, freezing, and drying. With easy-to-follow instructions and helpful tips, readers can confidently preserve their favorite seasonal produce and enjoy them year-round. The book also features mouthwatering recipes that showcase the preserved goodies, making it a valuable resource for anyone looking to explore the world of homemade jams, pickles, and other preserved delights. Whether you’re a seasoned pro or a novice in the kitchen, The Home Preserving Bible is the ultimate guide to mastering the art of food preservation.
The Complete Guide to Home Canning and Preserving
by Ashley English
The Complete Guide to Home Canning and Preserving by Ashley English is a comprehensive and informative book on food preservation. This book about food preservation covers everything you need to know about canning, pickling, and preserving fruits, vegetables, and more. Ashley English provides step-by-step instructions, helpful tips, and delicious recipes to help you master the art of food preservation. Whether you’re a beginner or an experienced home preserver, this food preservation book has something for everyone. With beautiful photography and detailed guidance, this book is a must-have for anyone interested in stocking their pantry with homemade jams, jellies, pickles, and other delicious preserved foods. Get ready to fill your shelves with the bounty of the season with the help of The Complete Guide to Home Canning and Preserving.
Conclusion
There you have it, the 20 best books about Food Preservation that will help you master the art of preserving food and enjoy the flavors of each season all year round. Whether you’re a beginner or an experienced preserver, these books offer a wealth of knowledge and delicious recipes to explore. Happy preserving!
Which Food Preservation book is best?
The best book on Food Preservation can vary with personal preference, but three widely recommended titles are:
- The Art of Fermentation by Sandor Ellix Katz,
- Preserving the Japanese Way by Nancy Singleton Hachisu,
- The Noma Guide to Fermentation by René Redzepi and David Zilber.
Each offers valuable insights and could be a great starting point.
What are the best books to learn about Food Preservation?
For those looking to learn about Food Preservation, there is a wealth of literature that can provide a comprehensive understanding of the subject. Some of the most highly recommended books include:
- The Art of Fermentation by Sandor Ellix Katz,
- Preserving the Japanese Way by Nancy Singleton Hachisu,
- The Noma Guide to Fermentation by René Redzepi and David Zilber,
- The Joy of Pickling by Linda Ziedrich,
- The Big Book of Preserving the Harvest by Carol W. Costenbader,
- The Preservation Kitchen by Paul Virant and Kate Leahy,
- The Pickled Pantry by Andrea Chesman,
- The Art of Preserving by Lisa Atwood,
- The Beginner’s Guide to Preserving Food at Home by Janet Chadwick,
- The Complete Guide to Drying Foods at Home by Terri Paajanen
These books offer a range of perspectives on Food Preservation, covering various aspects and approaches to the subject.
What are the best books on Food Preservation?
The best books on Food Preservation include:
- The Art of Fermentation by Sandor Ellix Katz,
- Preserving the Japanese Way by Nancy Singleton Hachisu,
- The Complete Book of Pickling by Jennifer MacKenzie,
- The Complete Idiot’s Guide to Fermenting Foods by Wardeh Harmon,
- The Art of Preserving by Lisa Atwood,
- The Preservation Kitchen by Paul Virant and Kate Leahy.
Each offers unique insights into the subject. While these books on the topic of Food Preservation are highly regarded, it’s important to note that any list of ‘best’ books is subjective and reflects a range of opinions.
What are the best Food Preservation books of all time?
Choosing the best Food Preservation books of all time can vary depending on who you ask, but seven titles that are often celebrated include
- The Art of Fermentation by Sandor Ellix Katz,
- Preserving the Japanese Way by Nancy Singleton Hachisu,
- The Big Book of Preserving the Harvest by Carol W. Costenbader,
- The Art of Preserving by Lisa Atwood,
- The Complete Guide to Drying Foods at Home by Terri Paajanen,
- The Complete Idiot’s Guide to Fermenting Foods by Wardeh Harmon,
- and The Complete Book of Pickling by Jennifer MacKenzie.
Each of these books has made a significant impact in the field of Food Preservation and continues to be influential today.