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Browse Books: Cooking / Methods / Canning & Preserving
Simply Tomato: 100 Recipes for Enjoying Your Favorite Ingredient All Year Long (Hardcover)
By
Martha Holmberg
$30.00
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (Paperback)
By
Sandor Ellix Katz
,
Sally Fallon Morell
(Foreword by)
$29.95
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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 (Paperback)
By
Aaron Adams
,
Liz Crain
,
Gregory Gourdet
(Foreword by)
$29.95
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Slow Drinks (Hardcover)
By
Danny Childs
,
Katie Childs
(By (photographer))
$32.00
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Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Hardcover)
By
Holly Davis
,
Sandor Ellix Katz
(Foreword by)
$29.95
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A Beginner's Guide to Japanese Fermentation: Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles & Much More! (Hardcover)
By
Hiroko Shirasaki
$19.99
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Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities (Hardcover)
By
Julia Skinner
$30.00
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Ferment: Slow Down, Make Food to Last (Paperback)
By
Mark Diacono
$16.99
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Cured: Cooking with Ferments, Pickles, Preserves & More (Hardcover)
By
Steve McHugh
,
Paula Forbes
(With)
$37.50
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Fermentation: History, Uses and Recipes (Hardcover)
By
Mathilde Fenestraz
,
Stephane Ros
$35.00
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Cider Planet: Exploring the Producers, Practices, and Unique Traditions of Craft Cider and Perry from Around the World (Hardcover)
By
Claude Jolicoeur
$40.00
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Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (Paperback)
By
Kirsten K. Shockey
,
Christopher Shockey
$27.99
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