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Attainable Sustainable Pantry - A Back-to-Basics Guide to Stocking Your Kitchen
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Batch - Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen: A Cookbook
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Cultured Foods for Your Kitchen - 100 Recipes Featuring the Bold Flavors of Fermentation
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Fermenter - DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them
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Fermenting - Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More! (The Self-Sufficient Kitchen)
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Food Storage for Self-Sufficiency and Survival - The Essential Guide for Family Preparedness
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Home Cooked - Essential Recipes for a New Way to Cook [A Cookbook]
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How to Dry Foods - The Most Complete Guide to Drying Foods at Home
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In The Charcuterie - The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]
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Jam Bake - Inspired Recipes for Creating and Baking with Preserves
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Kitten and the Bear Cookbook - Recipes for Small Batch Preserves, Scones, and Sweets from the Beloved Shop
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Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
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Make Mead Like a Viking 10th Anniversary Edition - Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers
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Mastering Fermentation - Recipes for Making and Cooking with Fermented Foods [A Cookbook]
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Milk Into Cheese - The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
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Preserving Food without Freezing or Canning - Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
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