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  Fermented: A Four Season Approach to Paleo Probiotic Foods

  by Jill Ciciarelli, Bill Staley, and Diane Sanfilippo edition

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  Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough

  by Holly Davis edition

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  Sourdough : or, Lois and Her Adventures in the Underground Market: A Novel

  by Robin Sloan edition

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  Preserving

  by Oded Schwartz edition

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  Preserves: 140 Delicious Jams, Jellies and Relishes Shown in 220 Photographs

  by Catherine Atkinson and Maggie Mayhew edition

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  Sourdough

  by Robin Sloan First published in 2017 6 editions — 1 previewable work

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  The best little book of preserves & pickles: easy jams & jellies, chutneys & condiments, sauces, spreads & syrup

  by Judith Choate edition

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  50 Step-by-Step Homemade Preserves

  by Maggie Mayhew edition

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  Tea: delectables for all seasons

  by Maryjo Koch edition

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  Drying Food

  by Ricky M. Gribling edition

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  Food Drying Techniques: Storey's Country Wisdom Bulletin A-197

  by Carol W. Costenbader edition

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  How to Dry Foods

  by Deanna Delong edition

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  Dry Aging Meat at Home: A Complete Guide for Dry Aging Beef, Duck, Game, and Other Meat

  by Warren R. Anderson edition

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  Meat smoking and smokehouse design

  by Stanley Marianski edition

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