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Not Just Jam
(Hardback, 2nd ed.)
By Matthew Evans
Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food
(Hardback)
By James Read
Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities
By Julia Skinner
Pickle & Ferment: Preserve Your Produce & Brew Delicious Probiotic Drinks
(Paperback)
By Susan Crowther
Preserved: Drinks: 25 Recipes
By Darra Goldstein
Preserving with a Purpose: Next-Generation Canning Recipes, with Surefire Tips for Meal-Prepping and for Creating a Purposeful Pantry
By Sarah Thrush
Preserving with Aunt Daisy
(Spiral bound)
Sally Wise: Complete Preserves
By Sally Wise
Simple and Delicious Make Ahead and Freeze Recipes
By Jessica Fisher
Super Simple Pickling for Beginners
By Grace Parisi
The Abundant Kitchen
By Niva Kay
The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More
By Sam Cooper
The Food Dehydrating Bible: Grow it. Dry it. Enjoy it!
By Brett L. Markham
The Modern Preserver: A mindful cookbook packed with seasonal appeal
By Kylee Newton
The National Trust Book of Jam: 70 mouthwatering recipes for jams, marmalades and other preserves
By Sara Lewis
The Philosophy of Pickles and Fermented Foods
By Thom Eagle
The Prepper's Canning Guide: Affordably Stockpile a Lifesaving Supply of Nutritious, Delicious, Shelf-Stable Foods
By Daisy Luther
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
By Philip Hasheider
WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More
By Stephanie Thurow
How to Dry Foods: The Most Complete Guide to Drying Foods at Home
By Deanna Delong
Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing (A Cookbook)
By Bruce Weinstein
FERMENT: A Cookbook. Simple ferments and pickles, and how to eat them
By Kenji Morimoto
Ferment: The Life-Changing Power of Microbes
By Tim Spector
Homemade Sausage Making for Beginners: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home
By Chris Carter
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