Planting for Butterflies: The Grower's Guide to Creating a Flutter (Jane Moore)

The Modern Preserver: Jams, Pickles, Cordials, Compotes, and More (Kylee Newton)

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

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

How to Forage for Mushrooms without Dying: An Absolute Beginner's Guide to Identifying 29 Wild, Edible Mushrooms (Frank Hyman)

The Botanical Bible: Plants, Flowers, Art, Recipes & Other Home Uses (Sonya Patel Ellis)

The Preserving Garden (Jo Turner)

Kimchi: Essential recipes of the Korean Kitchen (Byung-Hi Lim, Byung-Soon Lim)

Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World (Sandor Katz) *Signed*

Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving (Kevin West)

Mushrooms of the Redwood Coast: A Comprehensive Guide to the Fungi of Coastal Northern California (Noah Siegel, Christian Schwarz)

Cured: Cooking with Ferments, Pickles, Preserves & More (Steve McHugh, Paula Forbes)

Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving (Karen Solomon) *Signed*

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

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (Sandor Ellix Katz)

*Pre-order* The Cook and the Gardener: Recipes and Writings from France, 25th Anniversary Edition (Amanda Hesser)