Ferment : Slow Down, Make Food to Last
Mark Diacono
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Charcuterie : Slow Down, Salt, Dry and Cure
Tim Hayward
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Jams With a Twist : 70 Deliciously Different Jam Recipes to Inspire and Delight
Kylee Newton
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The Medicinal Chef : Plant-based Diet - How to eat vegan & stay healthy
Dale Pinnock
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Sandor Katz's Fermentation Journeys : Recipes, Techniques, and Traditions from around the World
Sandor Ellix Katz
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Gifts from the Modern Larder : Homemade Presents to Make and Give
Rachel De Thample
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Berber&Q: On Vegetables : Recipes for barbecuing, grilling, roasting, smoking, pickling and slow-cooking
Josh Katz
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Cooking with Japanese Pickles : 97 Quick, Classic and Seasonal Recipes
Takako Yokoyama
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Foolproof Freezer : 60 Fuss-Free Dishes that Make the Most of Your Freezer
Rebecca Woods
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Real Food Fermentation, Revised and Expanded : Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
Alex Lewin
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Basics Basics Jams, Preserves and Chutneys Handbook
Marguerite, OBE Patten
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The Art of Preserving : Ancient techniques and modern inventions to capture every season in a jar
Emma Macdonald
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The Art of Fermentation : New York Times Bestseller
Sandor Ellix Katz
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The Modern Preserver's Kitchen : Cooking with Jam, Chutney, Pickles and Ferments
Kylee Newton
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Preserves & Pickles : 100 Traditional and Creative Recipe for Jams, Jellies, Pickles and Preserves
Gloria Nicol
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Preserving with Pomona's Pectin, Updated Edition : Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves and More
Allison Carroll Duffy
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Ole G. Mouritsen
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Pressure Canning for Beginners : A Step-by-Step Guide to Preserving Tomatoes, Vegetables and Meat the Safe, Fast and Easy Way
Angi Schneider
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Canning & Preserving For Dummies
Amelia Jeanroy
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The Korean Table : From Barbecue to Bibimbap: 110 Delicious Recipes
Taekyung Chung
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Jerky : The Essential Cookbook with Over 50 Recipes for Drying, Curing, and Preserving Meat
Keith Sarasin
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