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Fermentation, Sake & Beverage Culture Books

3 products

Showing 1 - 3 of 3 products

References on fermentation, sake and beverage culture, spanning sake brewing traditions, fermentation methods, preservation and flavour development. These books combine practical technique with cultural context for deeper study of specialist fermentation and beverage subjects.

Showing 1 - 3 of 3 products

Exploring the World of Japanese Craft Sake (EN)

Exploring the World of Japanese Craft Sake (EN)

Exploring the World of Japanese Craft Sake (EN)

Japanese craft sake explored through brewing, rice, terroir, brewery stories, tasting, and modern culture.

$24.95 CAD

In stock

Book cover of 'The Soul of Korean Cooking' by Mingoo Kang, featuring a top-down photograph of Korean earthenware jars filled with red and brown foods, with the title 'JANG' in large white letters.

Jang The Soul of Korean Cooking

Jang: The Soul of Korean Cooking

Korean cooking through gochujang, doenjang, and ganjang, with 60+ recipes built around fermented flavour.

$37.95 CAD

In stock

The Noma Guide to Fermentation (EN)

The Noma Guide to Fermentation (EN)

The Noma Guide to Fermentation (EN)

Fermentation techniques covering koji, kombucha, miso, lacto-ferments, vinegars, garum, and black produce.

$46.95 CAD

In stock

Chef-curated selection

Selected by the chef behind Gusta Cooking Studio — products we would choose for our own kitchen.

Specialty & hard to find

Quality ingredients, tools and resources chosen to give Canada’s cooking and pastry community better access to exceptional products.

Quality-minded choices

We prioritize quality and thoughtful formulations, including natural, non-hydrogenated and trans-fat-free options where available.

Better value in Canada

$10 off shipping at CAD $250+ · Free standard shipping at CAD $500+ · Markham pickup available.