Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More (Pascal Baudar)

Homebrewed Vinegar: How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar (Kirsten Shockey)

Kitten and the Bear Cookbook: Recipes for Small Batch Preserves, Scones, and Sweets from the Beloved Shop (Sophie Kaftal, Bobby Zielinski)

The Art of Extract Making: A Kitchen Guide to Making Vanilla and Other Extracts at Home (Paul Fulton, Jill Fulton)

Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (Kirsten K. Shockey, Christopher Shockey)

Sausage Making: The Definitive Guide with Recipes (Ryan Farr)

Our Fermented Lives: How Fermented Foods Have Shaped Cultures and Communities (Julia Skinner)

Fermented Foods: The History and Science of a Microbiological Wonder (Christine Baumgarthuber)

(*NEW ARRIVAL*) Rorer, Mrs. Sara T. Canning and Preserving. *Signed letter enclosed*

The Book of Miso: Savory Fermented Soy Seasoning (William Shurtleff & Akiko Aoyagi)

The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars: Fermenting, Distilling, Infusing (Bettina Malle and Helge Schmickl)

Korean Food Jang (Becky Sungja Kim)

The Little Book of Marmalade: The definitive how to guide to making marmalade with over 60 recipes, true stories and historical facts (Lucy Deedes)

(Japanese - Pickling) Ikuko Hisamatsu. Quick & Easy Tsukemono: Japanese Pickling Recipes. (Copy)

Herbs in Every Season: 48 Edible and Medicinal Herbs for the Kitchen, Garden, and Apothecary (Bevin Cohen)

Vinegar: The Complete Guide to Making Your Own (Caroline Gilmartin)