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A Beginner's Guide to Japanese Fermentation
(Hardback)
By Hiroko Shirasaki
Fermentation for Life: 100 Easy Japanese Inspired Recipes Using Probiotic-Rich Ingredients
By Misa Enomoto
Nukazuke: The Japanese Art of Fermented Pickling
(Paperback)
By Nami Yamada
Self-Sufficiency: Preserving: Jams, Jellies, Pickles and More
By Carol Wilson
A Year in a Bottle: Preserving and Conserving Fruit and Vegetables Throughout the Year
By Sally Wise
Beginner's Guide to Dehydrating Food: How to Preserve all Your Favorite Vegetables, Fruits, Meats and Herbs
By Teresa Marrone
Big Book of Cidermaking: Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider
By Christopher Shockey
Canning and Preserving: The Beginner's Guide to Preparing, Canning, and Storing Veggies, Fruits, Meats, and More
By Adams Media
Cook Ahead: 90 freezer-friendly recipes for every family budget
By Justine Schofield
Cook Now, Eat Later: The Dinner Ladies: Fabulous food for your freezer
By Sophie Gilliatt
Cook, Batch, Freeze: Easy meals to feed your family on a budget
By Sara Lewis
Cured Meat, Smoked Fish & Pickled Eggs: 65 Flavorful Recipes for Preserving Protein-Packed Foods
By Karen Solomon
Cured: Cooking With Ferments, Pickles, Preserves & More
By Steve McHugh
Fermented Foods: The History and Science of a Microbiological Wonder
By Christine Baumgarthuber
Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes
Fiery Ferments
Freeze Fresh: The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility
By Crystal Schmidt
Jams With a Twist: 70 deliciously different jam recipes to inspire and delight (National Trust)
By Kylee Newton
Jerky: The Essential Cookbook with Over 50 Recipes for Drying, Curing, and Preserving Meat
By Keith Sarasin
Make your own bacon and ham and other salted, smoked and cured meats
By Paul Peacock
Mastering Fermentation: 100+ Homemade Recipes for Sustainable Living
Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health
Not Just Jam
(Hardback, 2nd ed.)
By Matthew Evans
Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food
By James Read
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