Browse Books: Cooking / Methods / Canning & Preserving

Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Ferment By Deborah Madison (Foreword by), Eliot Coleman (Foreword by), The Gardeners and Farmers of Centre Terr Cover Image
$25.00
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Field Notes for Food Adventure: Recipes and Stories from the Woods to the Ocean By Brad Leone Cover Image
$35.00
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Freeze Fresh: The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility By Crystal Schmidt, Eve Kilcher (Foreword by) Cover Image
By Crystal Schmidt, Eve Kilcher (Foreword by)
$19.99
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The Art of Fermentation: New York Times Bestseller By Sandor Ellix Katz, Michael Pollan (Foreword by) Cover Image
By Sandor Ellix Katz, Michael Pollan (Foreword by)
$39.95
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Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World By Sandor Ellix Katz Cover Image
$35.00
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition By Sandor Ellix Katz, Sally Fallon Morell (Foreword by) Cover Image
$29.95
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Homebrewed Vinegar: How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar By Kirsten K. Shockey Cover Image
$22.95
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Fermentation as Metaphor: From the Author of the Bestselling the Art of Fermentation By Sandor Ellix Katz Cover Image
$25.00
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Foolproof Freezer: 60 Fuss-Free Dishes that Make the Most of Your Freezer By Rebecca Woods Cover Image
$19.99
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The Roughwood Book Of Pickling: Homestyle Recipes For Chutneys, Pickles, Relishes, Salsas And Vinegar Infusions By William Woys Weaver Cover Image
$17.98
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Charcuterie: Slow Down, Salt, Dry and Cure By Tim Hayward Cover Image
$16.99
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Ferment: Slow Down, Make Food to Last By Mark Diacono Cover Image
$16.99
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