Home Charcuterie : Make your own bacon, sausages, salami and other cured meats
Paul Thomas
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Complete Root Cellar Book: Building Plans, Uses and 100 Recipes
Steve Maxwell
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Fermentation : History, Uses and Recipes
Mathilde Fenestraz
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£25.00
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Ole G. Mouritsen
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£24.99
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Cooking with Japanese Pickles : 97 Quick, Classic and Seasonal Recipes
Takako Yokoyama
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£15.99
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The Korean Table : From Barbecue to Bibimbap: 110 Delicious Recipes
Taekyung Chung
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£14.99
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Canning & Preserving For Dummies
Amelia Jeanroy
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£21.99
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Freeze Fresh : The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility
Crystal Schmidt
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£15.99
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Pure Charcuterie : The Craft and Poetry of Curing Meats at Home
Meredith Leigh
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£17.99
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