Garden to Table Cookbook : A Guide to Preserving and Cooking What You Grow
Kayla Butts
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Pickle & Ferment : Preserve Your Produce & Brew Delicious Probiotic Drinks
Susan Crowther
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The Basic Basics Jams, Preserves and Chutneys Handbook
Marguerite, OBE Patten
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Preserving and Canning for Beginners : Quick and Easy Ways to Can, Pickle, and Jam All Your Favorite Veggies, Fruits, and Meats
Editors of the Harvard Common Press
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The Little Book of Marmalade
Lucy Deedes
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Fermenter : DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them
Aaron Adams
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Nukazuke : The Japanese Art of Fermented Pickling
Nami Yamada
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Basics Basics Home Freezing Handbook
Carol Bowen
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Concise Foraging Guide
Tiffany Francis-Baker
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Fermented Vegetables : Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
Christopher Shockey
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Wild Fermentation : The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Sandor Ellix Katz
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Dehydrator Bible
Jennifer MacKenzie
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£18.95
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Ferment : Slow Down, Make Food to Last
Mark Diacono
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Do Preserve : Make Your Own Jams, Chutneys, Pickles and Cordials
Anja Dunk
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Good Food: Family Freezer Meals
Good Food Guides
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Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans
Christopher Shockey
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Fiery Ferments : 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
Christopher Shockey
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Wildcrafted Fermentation : Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
Pascal Baudar
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Charcuterie : Slow Down, Salt, Dry and Cure
Tim Hayward
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Making & Using Vinegar : Recipes That Celebrate Vinegar's Versatility. A Storey BASICS® Title
Bill Collins
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Ultimate Dehydrator Cookbook : The Complete Guide to Drying Food
Tammy Gangloff
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The Batch Cook Book : Money-saving Meal Prep For Busy Lives
Sam Gates
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Preserving Food without Freezing or Canning : Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
The Gardeners and Farmers of Centre Terre Vivante
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Wildcrafted Vinegars : Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More
Pascal Baudar
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