The Joyful Home Cook
Rosie Birkett
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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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Wild Drinks : The New Old World of Small-Batch Brews, Ferments and Infusions
Sharon Flynn
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The Book of Marmalade
C. Anne Wilson
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Preserving : Conserving, Salting, Smoking, Pickling
Ginette Mathiot
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Fermentation as Metaphor : From the Author of the Bestselling "The Art of Fermentation"
Sandor Ellix Katz
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Pickles : A Global History
Jan Davison
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Clever Batch : Brilliant batch cooking recipes to save you time, money and patience
Susan Jane White
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The Beginner's Guide to Dehydrating Food, 2nd Edition : How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs
Teresa Marrone
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Handmade Pickles & Preserves : Traditional Accompaniments for Meat, Cheese or Fish
Tracklements
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Preserving, Potting and Pickling : Food from the Store Cupboards of Europe
Elisabeth Luard
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The Essential Cook's Kitchen : Traditional culinary skills, from breadmaking and dairy to preserving and curing
Alison Walker
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Seriously Good Freezer Meals : 175 Easy & Tasty Meals You Really Want to Eat
Karrie Truman
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Complete Book of Small-Batch Preserving
Ellie Topp
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Foolproof Freezer : 60 Fuss-Free Dishes that Make the Most of Your Freezer
Rebecca Woods
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Preserves & Pickles : 100 Traditional and Creative Recipe for Jams, Jellies, Pickles and Preserves
Gloria Nicol
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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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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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