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Foraging, Fermentation & Preservation

Acid Trip: Travels in the World of Vinegar (Michael Harlan Turkell)

$29.99

Acid Trip: Travels in the World of Vinegar (Michael Harlan Turkell)

$29.99
The Artisan Kitchen (James Strawbridge)

$30.00

The Artisan Kitchen (James Strawbridge)

$30.00
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World (Sandor Ellix Katz)

$39.95

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World (Sandor Ellix Katz)

$39.95
The Basic Basics Jams, Preserves and Chutneys Handbook (Marguerite Patten)

$22.95

The Basic Basics Jams, Preserves and Chutneys Handbook (Marguerite Patten)

$22.95
Farmhouse Culture Guide to Fermenting, The: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha (Kathryn Lukas, Shane Peterson)

$35.00

Farmhouse Culture Guide to Fermenting, The: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha (Kathryn Lukas, Shane Peterson)

$35.00
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Holly Davis)

$29.95

Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Holly Davis)

$29.95
Signed Bookplate: Fermentation as Metaphor (Sandor Ellix Katz)

$25.00

Signed Bookplate: Fermentation as Metaphor (Sandor Ellix Katz)

$25.00
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (Kirsten K. Shockey, Christopher Shockey)

$24.95

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (Kirsten K. Shockey, Christopher Shockey)

$24.95
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (Kirsten K. Shockey, Christopher Shockey)

$24.95

Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (Kirsten K. Shockey, Christopher Shockey)

$24.95
Five Seasons of Jam (Lillie O'Brien) Previously Owned

$25.00

Five Seasons of Jam (Lillie O'Brien) Previously Owned

$25.00
Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes (Sarah Owens)

$35.00

Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes (Sarah Owens)

$35.00
House of Vinegar: The Power of Sour, with Recipes (Jonathan Sawyer)

$30.00

House of Vinegar: The Power of Sour, with Recipes (Jonathan Sawyer)

$30.00
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky, Rich Shih)

$34.95

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky, Rich Shih)

$34.95
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans (Kirsten K.Shockey, Christopher Shockey)

$29.95

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans (Kirsten K.Shockey, Christopher Shockey)

$29.95
The National Trust Book of Jam: 70 Mouthwatering Recipes for Jam, Marmalades and Other Preserves (Sara Lewis)

$14.95

The National Trust Book of Jam: 70 Mouthwatering Recipes for Jam, Marmalades and Other Preserves (Sara Lewis)

$14.95
The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Joseph Shuldiner)

$35.00

The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Joseph Shuldiner)

$35.00
The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir (Pascal Baudar)

$40.00

The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir (Pascal Baudar)

$40.00
The Noma Guide To Fermentation (René Redzepi, David Zilber)

$40.00

The Noma Guide To Fermentation (René Redzepi, David Zilber)

$40.00
Preservation: The Art and Science of Canning, Fermentation and Dehydration (Christina Ward)

$24.95

Preservation: The Art and Science of Canning, Fermentation and Dehydration (Christina Ward)

$24.95
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu)

$40.00

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu)

$40.00

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