Jang: The Soul of Korean Cooking: More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang (Mingoo Kang)

Preserved: Condiments (Darra Goldstein, Cortney Burns, Richard Martin)

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

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

Preserved: Fruit (Darra Goldstein, Cortney Burns, Richard Martin) *Signed*

Chae: Korean Slow Food for a Better Life (Jung Eun Chae)

Beyond the North Wind: Russia in Recipes and Lore (Darra Goldstein) *Signed*

Preserved: Vegetables (Darra Goldstein, Cortney Burns, Richard Martin)

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

Preserved: Drinks (Darra Goldstein, Cortney Burns, Richard Martin)

The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking (Michelle McKenzie)

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

Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Pascal Baudar)

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond (Karen Solomon)

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)