Making Preserves
Mayhew Maggie
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Pickling Everything : Foolproof Recipes for Sour, Sweet, Spicy, Savory, Crunchy, Tangy Treats
Leda Meredith
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The Big Book of Cidermaking : Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider
Christopher Shockey
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The Hunter's Guide to Butchering, Smoking and Curing Wild Game and Fish
Philip Hasheider
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Self-Sufficiency: Home Smoking and Curing : Of Meat, Fish and Game
Joanna Farrow
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A Year in an Off-Grid Kitchen : Homestead Kitchen Skills and Real Food Recipes for Resilient Health
Kate Downham
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£28.00
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The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Philip Hasheider
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Sqirl Away : Modern Jamming, Preserving, and Canning
Jessica Koslow
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Salt Smoke Time : Homesteading and Heritage Techniques for the Modern Kitchen
Will Horowitz
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Preserving Everything : Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More
Leda Meredith
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Fermented Foods : The History and Science of a Microbiological Wonder
Christine Baumgarthuber
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Handbook of Preserves : A Seasonal Guide to making Your Own
Lindy Wildsmith
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£20.00
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Canning and Preserving : The Beginner's Guide to Preparing, Canning, and Storing Veggies, Fruits, Meats, and More
Adams Media
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Jayeon Bread: A Step-by-step Guide to Making No-knead Breadwith Natural Starters
Sangjin Ko
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Naturally Sweet Food in Jars : 100 Preserves Made with Coconut, Maple, Honey, and More
Marisa McClellan
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Our Fermented Lives : A History of How Fermented Foods Have Shaped Cultures & Communities
Julia Skinner
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Home Charcuterie : Make your own bacon, sausages, salami and other cured meats
Paul Thomas
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Ice Cream : 150 delicious recipes shown in 300 beautiful photographs
Joanna Farrow
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Complete Root Cellar Book: Building Plans, Uses and 100 Recipes
Steve Maxwell
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£16.95
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Fermentation : History, Uses and Recipes
Mathilde Fenestraz
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Ole G. Mouritsen
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Cooking with Japanese Pickles : 97 Quick, Classic and Seasonal Recipes
Takako Yokoyama
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Canning & Preserving For Dummies
Amelia Jeanroy
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