Real Food Fermentation, Revised and Expanded : Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
Alex Lewin
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Knack Canning, Pickling & Preserving : Tools, Techniques & Recipes to Enjoy Fresh Food All Year-Round
Kimberley Willis
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The Modern Cheesemaker : Making and cooking with cheeses at home
Morgan McGlynn Carr
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Preserving Italy : Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions
Domenica Marchetti
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Jean Anderson's Preserving Guide : How to Pickle and Preserve, Can and Freeze, Dry and Store Vegetables and Fruits
Jean Anderson
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The Smoked-Foods Cookbook : How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
Lue Park
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For the Love of Popsicles : Naturally Delicious Icy Sweet Summer Treats from A-Z
Sarah Bond
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The Complete Guide to Smoking and Salt Curing : How to Preserve Meat, Fish, and Game
Monte Burch
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Fermentation as Metaphor : From the Author of the Bestselling "The Art of Fermentation"
Sandor Ellix Katz
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Sandor Katz's Fermentation Journeys : Recipes, Techniques, and Traditions from around the World
Sandor Ellix Katz
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Fermented Foods : The History and Science of a Microbiological Wonder
Baumgarthuber Christine Baumgarthuber
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Crazy Water, Pickled Lemons : Enchanting dishes from the Middle East, Mediterranean and North Africa
Diana Henry
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The Sqirl Jam (Jelly, Fruit Butter, and Others) Book
Jessica Koslow
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Preservation Pantry : Modern Canning From Root to Top & Stem to Core
Sarah Marshall
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Pickling Everything : Foolproof Recipes for Sour, Sweet, Spicy, Savory, Crunchy, Tangy Treats
Leda Meredith
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Fermenting Everything : How to Make Your Own Cultured Butter, Fermented Fish, Perfect Kimchi, and Beyond
Andy Hamilton
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