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The Nourished Kitchen

Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

Written by Jennifer McGruther

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Asian Pickles

Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

Written by Karen Solomon

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In The Charcuterie

The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

Written by Taylor Boetticher and Toponia Miller

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Modern Pioneering

More Than 150 Recipes, Projects, and Skills for a Self-Sufficient Life

Written by Georgia Pellegrini

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The Kimchi Cookbook

60 Traditional and Modern Ways to Make and Eat Kimchi

Written by Lauryn Chun and Olga Massov

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The New Midwestern Table

200 Heartland Recipes

Written by Amy Thielen

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Saving the Season

A Cook's Guide to Home Canning, Pickling, and Preserving

Written by Kevin West

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Pick a Pickle

50 Recipes for Pickles, Relishes, and Fermented Snacks

Written by Hugh Acheson

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Mastering Fermentation

Recipes for Making and Cooking with Fermented Foods

Written by Mary Karlin

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The Preservation Kitchen

The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux

Written by Paul Virant and Kate Leahy

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The Complete Home Guide to Canning & Preserving: Farmstand Favorites

Includes Over 75 Easy Recipes for Jams, Jellies, Pickles, Sauces, and More

Edited by Anna Krusinski

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The Perfect Peach

Recipes and Stories from the Masumoto Family Farm

Written by David Mas Masumoto, Marcy Masumoto and Nikiko Masumoto
Foreword by Rick Bayless

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The Feast Nearby

How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week)

Written by Robin Mather

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Jam It, Pickle It, Cure It

And Other Cooking Projects

Written by Karen Solomon

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The Mile End Cookbook

Redefining Jewish Comfort Food from Hash to Hamantaschen

Written by Noah Bernamoff and Rae Bernamoff

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