{"title":"Food Preservation Books","description":"\u003cp\u003eBooks on canning, pickling, fermenting, and putting food by.\u003c\/p\u003e","products":[{"product_id":"ball-complete-book-of-home-preserving-400-delicious-and-creative-recipes-for-today-hardcover","title":"Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJudi Kingry\u003c\/b\u003e (Editor), \u003cb\u003eLauren Devine\u003c\/b\u003e (Editor), \u003cb\u003eSarah Page\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eFrom the experts at Ball(R), the updated bible in home canning and preserving.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e The bestselling \u003ci\u003eBall(R) Complete Book of Home Preserving\u003c\/i\u003e continues to be updated. Changes over the past 20 years have led to new recipes, and larger sections on low sugar, fermentation, and updates on acidulation techniques. Ball(R) Home Canning Products are the gold standard in home preserving supplies, with their trademark jars on display in stores every summer from coast to coast. This companion to their products has sold almost 1.5 million copies, earning its nickname as the \"bible of home preserving.\" The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library. \u003c\/p\u003e\u003cp\u003e \u003cb\u003eHIGHLIGHTS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e More than \u003cb\u003e300 changes\u003c\/b\u003e reflecting the Ball(R) brand's commitment to \u003cb\u003econtinuous improvement based on research\u003c\/b\u003e by trusted experts. \u003c\/p\u003e\u003cp\u003e With almost \u003cb\u003e1.5 million copies in print\u003c\/b\u003e, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry. \u003c\/p\u003e\u003cp\u003e Includes \u003cb\u003e400 recipes\u003c\/b\u003e and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever. \u003c\/p\u003e\u003cp\u003e Detailed list of \u003cb\u003erequired equipment and utensils\u003c\/b\u003e for beginners and \u003cb\u003eexpert tips\u003c\/b\u003e for the experienced, all backed by the latest research to ensure safety and efficiency. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin(R). \u003c\/p\u003e\u003cp\u003e Lauren Devine has experience as a Product Research and Test Kitchen Scientist at Ball(R) Fresh Preserving. \u003c\/p\u003e\u003cp\u003e Sarah Page brings her knowledge and expertise to this updated edition. She has experience as the Culinary Marketing Manager for Ball(R) Fresh Preserving. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.1 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778424856737,"sku":"9780778801399","price":36.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/OSWpKGEydX9780778801399.webp?v=1781223734"},{"product_id":"complete-book-of-home-preserving-400-delicious-and-creative-recipes-for-today-paperback","title":"Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJudi Kingry\u003c\/b\u003e (Editor), \u003cb\u003eLauren Devine\u003c\/b\u003e (Editor), \u003cb\u003eSarah Page\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eFrom the experts at Ball(R), the updated bible in home canning and preserving.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e The bestselling \u003ci\u003eBall(R) Complete Book of Home Preserving\u003c\/i\u003e continues to be updated. Changes over the past 20 years have led to new recipes, and larger sections on low sugar, fermentation, and updates on acidulation techniques. Ball(R) Home Canning Products are the gold standard in home preserving supplies, with their trademark jars on display in stores every summer from coast to coast. This companion to their products has sold almost 1.5 million copies, earning its nickname as the \"bible of home preserving.\" The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library. \u003c\/p\u003e\u003cp\u003e \u003cb\u003eHIGHLIGHTS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e More than \u003cb\u003e300 changes\u003c\/b\u003e reflecting the Ball(R) brand's commitment to \u003cb\u003econtinuous improvement based on research\u003c\/b\u003e by trusted experts. \u003c\/p\u003e\u003cp\u003e With almost \u003cb\u003e1.5 million copies in print\u003c\/b\u003e, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry. \u003c\/p\u003e\u003cp\u003e Includes \u003cb\u003e400 recipes\u003c\/b\u003e and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever. \u003c\/p\u003e\u003cp\u003e Detailed list of \u003cb\u003erequired equipment and utensils\u003c\/b\u003e for beginners and \u003cb\u003eexpert tips\u003c\/b\u003e for the experienced, all backed by the latest research to ensure safety and efficiency. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin(R). \u003c\/p\u003e\u003cp\u003e Lauren Devine has experience as a Product Research and Test Kitchen Scientist at Ball(R) Fresh Preserving. \u003c\/p\u003e\u003cp\u003e Sarah Page brings her knowledge and expertise to this updated edition. She has experience as the Culinary Marketing Manager for Ball(R) Fresh Preserving. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778424922273,"sku":"9780778801313","price":31.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/VssVRE7liz9780778801313.webp?v=1781223735"},{"product_id":"the-all-new-ball-book-of-canning-and-preserving-over-350-of-the-best-canned-jammed-pickled-and-preserved-recipes-paperback","title":"The All New Ball Book of Canning and Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBall Home Canning Test Kitchen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Organized by technique, \u003ci\u003eThe All New Ball Book of Canning and Preserving\u003c\/i\u003e covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. \u003cp\u003e\u003c\/p\u003e Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics -- Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles -- to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. \u003cp\u003e\u003c\/p\u003e Lushly illustrated with color photographs, \u003ci\u003eThe All New Ball Book of Canning and Preserving\u003c\/i\u003e is a classic in the making for a new generation of home cooks.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eBall Home Canning Products are the gold standard in home preserving supplies and the trademark jars on display in stores every summer from coast to coast. As a leader in home food preservation, Jarden Home Brands is committed to continuing the tradition started by the Ball brothers and handed down through generations by providing quality products to help Americans preserve garden fresh produce. Join us in continuing our efforts to Preserve America for the next 125 years.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 31, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778443698337,"sku":"9780848746780","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/Q72DwQ0lgL9780848746780.webp?v=1783487777"},{"product_id":"the-art-of-fermentation-new-york-times-bestseller-hardcover","title":"The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author), \u003cb\u003eMichael Pollan\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold! \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNamed by \u003ci\u003eThe New York Times \u003c\/i\u003eas one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan \u003cp\u003e\u003c\/p\u003eThe ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation. \u003cp\u003e\u003c\/p\u003eReaders will find detailed information on: \u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e- Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs \u003cbr\u003e- Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages \u003cbr\u003e- Sour tonic beverages, milk, plus grains and starchy tubers \u003cbr\u003e- Growing mold cultures \u003cbr\u003e- Using fermentation in agriculture, art, and energy production \u003cbr\u003e- Considerations for commercial enterprises\u003cb\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eWhether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.\u003cbr\u003e\u003cb\u003e \u003cbr\u003e\"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.\"--\u003ci\u003eThe New York Times \u003c\/i\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e**Winner of the James Beard Foundation Book Award**\u003cbr\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSandor Ellix Katz\u003c\/b\u003e is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of five books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013, \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e, and \u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 528\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.6 x 9.1 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 14, 2012\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Books for a Better Life (2012)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2013)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2013)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778445664417,"sku":"9781603582865","price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/3GATilUIIF9781603582865.webp?v=1783799375"},{"product_id":"cold-canning-the-easy-way-to-preserve-the-seasons-without-hot-water-processing-a-cookbook-paperback","title":"Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing (a Cookbook) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBruce Weinstein\u003c\/b\u003e (Author), \u003cb\u003eMark Scarbrough\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover this food preservation bible for the modern cook, with a collection of 425 recipes for small-batch jams, jellies, chili crisps, pickles, krauts, kimchis, and more that will safely keep for months to years in your fridge or freezer.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Cold canning is a revolutionary new approach to preserving the best produce of the season, without the headache of traditional canning methods. Whether you're canning for convenience, frugality, or fun, these small-batch recipes are simple to make and can be safely stored for months or even years in your refrigerator or freezer. \u003cp\u003e\u003c\/p\u003e Home cooks will love cold canning because... \u003cul\u003e\n\u003cli\u003e It's \u003ci\u003eeasier\u003c\/i\u003e, requiring no unwieldy tools \u003c\/li\u003e\n\u003cli\u003e It preserves \u003ci\u003efresher flavors \u003c\/i\u003ein the jar \u003c\/li\u003e\n\u003cli\u003e It \u003ci\u003esaves money\u003c\/i\u003e with small batches \u003c\/li\u003e\n\u003cli\u003e It \u003ci\u003esaves time\u003c\/i\u003e with quick setup and cooking \u003c\/li\u003e\n\u003cli\u003e It's \u003ci\u003ehealthier\u003c\/i\u003e because recipes use less sugar and salt \u003c\/li\u003e\n\u003cli\u003e It's completely \u003ci\u003esafe\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Bestselling authors Bruce Weinstein and Mark Scarbrough are among America's most trusted culinary experts, and here they gather 425 recipes showing how to pickle and preserve the world--from strawberry jam to Sri Lankan lime pickles, from peach-ginger preserves to homemade sambal oelek. With \u003ci\u003eCold Canning\u003c\/i\u003e, it is easier than ever to save a taste of the summer for any time of the year.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBruce Weinstein \u003c\/b\u003eand \u003cb\u003eMark Scarbrough \u003c\/b\u003eare the authors of the bestselling \u003ci\u003eInstant Pot Bible\u003c\/i\u003e series of cookbooks, among more than thirty-five others. They are the owners of MediaEats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won a 2015 IACP Award, and were the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the \u003ci\u003eWashington Post, Eating Well, Fine Cooking, \u003c\/i\u003eand\u003ci\u003e Cooking Light\u003c\/i\u003e. They host a weekly podcast and a TikTok channel called \"Cooking with Bruce \u0026amp; Mark.\" They live in rural Connecticut.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.1 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 29, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778446385313,"sku":"9780316577977","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/Ortya6M79U9780316577977.webp?v=1781856487"},{"product_id":"root-cellaring-natural-cold-storage-of-fruits-vegetables-paperback","title":"Root Cellaring: Natural Cold Storage of Fruits \u0026 Vegetables - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMike Bubel\u003c\/b\u003e (Author), \u003cb\u003eNancy Bubel\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover how easy it can be to turn some extra space in your basement, garage, or even your closet into your very own root cellar.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Stretch the resources of your small backyard garden further than ever before, without devoting hundreds of hours to canning! This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth's naturally cool, stable temperature as an energy-saving way to store nearly 100 varieties of perishable fruits and vegetables.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eRoot cellaring, as many people remember but only a few people still practice, is a way of using the earth's naturally cool, stable temperature to store perishable fruits and vegetables. Root cellaring, as Mike and Nancy Bubel explain here, is a no-cost, simple, low-technology, energy-saving way to keep the harvest fresh all year long.\u003c\/p\u003e\u003cp\u003e In Root Cellaring, the Bubels tell how to successfully use this natural storage approach. It's the first book devoted entirely to the subject, and it covers the subject with a thoroughness that makes it the only book you'll ever need on root cellaring.\u003c\/p\u003e\u003cp\u003e Root Cellaring will tell you: \u003c\/p\u003e\u003cp\u003e * How to choose vegetable and fruit varieties that will store best\u003c\/p\u003e\u003cp\u003e * Specific individual storage requirements for nearly 100 home garden crops\u003c\/p\u003e\u003cp\u003e * How to use root cellars in the country, in the city, and in any environment\u003c\/p\u003e\u003cp\u003e * How to build root cellars, indoors and out, big and small, plain and fancy\u003c\/p\u003e\u003cp\u003e * Case histories -- reports on the root cellaring techniques and experiences of many households all over North America\u003c\/p\u003e\u003cp\u003e Root cellaring need not be strictly a country concept. Though it's often thought of as an adjunct to a large garden, a root cellar can in fact considerably stretch the resources of a small garden, making it easy to grow late succession crops for storage instead of many rows for canning and freezing. Best of all, root cellars can easily fit anywhere. Not everyone can live in the country, but everyone can benefit from natural cold storage.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMike Bubel co-authored the classic best-selling guide\u003ci\u003e Root Cellaring \u003c\/i\u003ewith his wife, Nancy. They were avid gardeners for many years in Philadelphia and then on their farm in Wellsville, Pennsylvania. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNancy Bubel, co-author of the classic best-selling guide, \u003ci\u003eRoot Cellaring\u003c\/i\u003e, was a gardening columnist for \u003ci\u003eCountry Journal\u003c\/i\u003e magazine and wrote for \u003ci\u003eMother Earth News\u003c\/i\u003e, \u003ci\u003eOrganic Gardening\u003c\/i\u003e, \u003ci\u003eHorticulture\u003c\/i\u003e, \u003ci\u003eFamily Circle\u003c\/i\u003e, \u003ci\u003eWoman\u003c\/i\u003e'\u003ci\u003es Day\u003c\/i\u003e and \u003ci\u003eNew Shelter\u003c\/i\u003e magazines. She was a member of the Pennsylvania Horticultural Society and the Society for Economic Botany, and a life member of both the Seed Savers Exchange and the Friends of the Trees Society.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 09, 1991\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778446450849,"sku":"9780882667034","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/UhhUwXKSyy9780882667034.webp?v=1781235462"},{"product_id":"ball-canning-back-to-basics-a-foolproof-guide-to-canning-jams-jellies-pickles-and-more-paperback","title":"Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBall Home Canning Test Kitchen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCan it, pickle it, and store it with confidence. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces. \u003ci\u003eBall Canning Back to Basics\u003c\/i\u003e focuses on the building-block techniques and easy, classic recipes every canner should know. The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance. Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy guide delivers everything you need to successfully master home canning safely and deliciously.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eBall Home Canning Products are the gold standard in home preserving supplies, and the trademark jars are on display in stores from coast to coast. As the authority in home food preservation, Newell Brands is committed to continuing the tradition started b the Ball brothers by providing quality products to help preserve freshly prepared foods. \u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.2 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 04, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778446909601,"sku":"9780848754525","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/Diaf_cMTks9780848754525.webp?v=1783487780"},{"product_id":"fun-with-pickling-learn-the-pickling-process-with-pickling-guide-with-over-100-pickling-recipes-pickling-vegetables-has-never-been-easi-paperback","title":"Fun with Pickling: Learn the Pickling Process with Pickling Guide with over 100 Pickling recipes, Pickling Vegetables has never been easi - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDaniel Isaccs\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFun with Pickling: The Ultimate Step-by-Step Guide to Pickling, Pickling Vegetables, Pickling Recipes learn how to Pickle then make delicious pickling recipes with this pickling cookbook.\u003cb\u003eLearn Today With This Easy Step-By-Step Guide!\u003c\/b\u003e \u003cb\u003eDo you want a guide on Pickling that not only gives you all of the information but also Pickling recipes? \u003c\/b\u003e \u003cb\u003eDo you want to learn about the Pickling in a style and approach that is suitable for you?\u003c\/b\u003eThis book not only provides information on pickling but also over 100 pickling recipes that you need. Are you ready to Pickle and then inpress your friends and familyIf so, Fun with Pickling: by Daniel Isaccs is \u003ci\u003e THE\u003c\/i\u003e book for you! It covers the most essential information and many recipes to get started.\u003cb\u003eWhat Separates This Book From The Rest?\u003c\/b\u003eWhat separates this book from the rest? The unique way in which you will learn the information and an actionable Pickling Process. Many books leave you more confused than before you picked them up, not this book, it's clear concise and implementable. With Recipes to get you started.We make it our goal to write this book in plain easy to understand English that anyone can understand. Gone are the days of highly technical language. This allows you to quickly implement your Pickling Process.\u003cb\u003eYou Will Learn The Following: \u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhat is Pickling\u003c\/li\u003e\n\u003cli\u003eHistory of Pickling\u003c\/li\u003e\n\u003cli\u003eHealth Benefits of Pickling\u003c\/li\u003e\n\u003cli\u003eWhat you need to start pickling\u003c\/li\u003e\n\u003cli\u003eHow to Pickly \u003c\/li\u003e\n\u003cli\u003ePickling vs Fermenting\u003c\/li\u003e\n\u003cli\u003ePickling Recipes\u003c\/li\u003e\n\u003cli\u003eFermented Recipes\u003c\/li\u003e\n\u003cli\u003eKimchi Recipes\u003c\/li\u003e\n\u003cli\u003eAnd much more!\u003c\/li\u003e\n\u003c\/ul\u003eWhether you just want to learn more about the Pickling or already understand it and want extra help Pickling, this book is for you.So don't delay it any longer. Take this opportunity and invest in your self by buying this guide now.You will be shocked by how fast you can Start Pickling and how delicious these recipes are! \u003cb\u003eDon't Delay And Scroll Up To Buy With 1 Click\u003c\/b\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 19, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778447007905,"sku":"9781548212223","price":20.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/TXHsr-0OWY9781548212223.webp?v=1783286599"},{"product_id":"fermentation-as-metaphor-from-the-author-of-the-bestselling-the-art-of-fermentation-hardcover","title":"Fermentation as Metaphor: From the Author of the Bestselling the Art of Fermentation - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e Best Cookbooks 2020\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eSaveur\u003c\/i\u003e Magazine \"Favorite Cookbook to Gift\"\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eEsquire\u003c\/i\u003e Magazine Best Cookbooks of 2020\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"The book weaves in reflections on art, religion, culture, music, and more, so even if you're not an epicure, there's something for everyone.\"--\u003ci\u003eMen's Journal\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBestselling author Sandor Katz--an \"unlikely rock star of the American food scene\" (\u003ci\u003eNew York Times\u003c\/i\u003e), with over 500,000 books sold--gets personal about the deeper meanings of fermentation.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIn 2012, Sandor Ellix Katz published \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. \u003cp\u003e\u003c\/p\u003eThroughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe--images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope--exalting microbial life from the level of \"germs\" to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you \"far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.\" \u003cp\u003e\u003c\/p\u003e\u003ci\u003eFermentation as Metaphor\u003c\/i\u003e broadens and redefines our relationship with food and fermentation. It's the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"It will reshape how you see the world.\"--\u003ci\u003eEsquire\u003c\/i\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003e The Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013--and \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.1 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778500714657,"sku":"9781645020219","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/AZjJ51Yzi69781645020219.webp?v=1783510627"},{"product_id":"the-pickling-fool-the-best-recipes-for-fermentation-of-fruit-vegetable-eggs-and-meat-paperback","title":"The Pickling Fool: The Best Recipes for Fermentation of Fruit, Vegetable, Eggs, and Meat. - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eR. Nugget Shaw\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor centuries the world has been preserving food. Pickling is one of the oldest forms of preservation and is still widely used today. Although most people can only think of \"dill pickles\", pickling can take many different shapes and tastes. In this book, I give out my favorite collected recipes of pickled foods. No food group is left safe with The Pickling Fool around. Whether you are preparing for a holiday meal, have a football game, are planning a party, or just want a great snack to take to your hunting camp, these recipes are sure to add zing to your menu.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 36\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.09 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 17, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778500878497,"sku":"9781511919814","price":19.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/4hOGKrszV49781511919814.webp?v=1783253507"},{"product_id":"basic-fermentation-a-do-it-yourself-guide-to-cultural-manipulation-a-do-it-yourself-guide-to-cultural-manipulation-hardcover","title":"Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA classic beginner's guide to fermenting just about anything.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAt last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called \"the fermenting bible\"--in order to share the fermentation wisdom he had learned and demystify the process of home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a \"fermentation revivalist.\" Now, in The Art of Fermentation, with a decade more experience behind him, he offers readers the unique opportunity to hear countless stories about fermentation practices. Answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 6.9 x 5.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 12, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501173409,"sku":"9781621068723","price":21.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/BTTmw8Ue2I9781621068723.webp?v=1783303139"},{"product_id":"fermentation-and-thyroid-health-anxious-bloated-sluggish-get-relief-with-over-20-fermented-food-recipes-to-help-heal-your-thyroid-paperback","title":"Fermentation and Thyroid Health: Anxious? Bloated? Sluggish? Get Relief with Over 20 Fermented Food Recipes to Help Heal Your Thyroid - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCarrie Lawrence\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eContains Over 20 Delicious Fermented Foods Recipes That You Will LoveRelieve Your Thyroid Symptoms with Fermented Foods Today!\u003cb\u003eGet this Amazon Kindle Book Today for ONLY $5.99!\u003c\/b\u003eAre you always feeling bloated and sluggish? Has your anxiety got the better of you? Are you taking thyroid medication but it's not working? Do you try and try to lose weight, but you can't? Or are you stressed all the time? Depressed? Do you just feel like you're always behind on things you want to accomplish because you have low energy? Are you looking for natural remedies because conventional medicine has caused you problems or worse symptoms?Welcome to the second book in my series about healing your thyroid. In the first book, we looked at essential oils that you can use to help heal your thyroid and how they work. In this book, we are going in a different direction; fermented foods. All types of pickled or fermented foods can help; they feed probiotics, or healthy bacteria, to your digestive system, as well as digestive enzymes and native yeasts, to help your body to digest what you eat. All of these contribute directly to healthy gut flora and that, in turn, leads to a healthy thyroid. How? Because many of the foods that you eat now contain goitrogens, which do not do your thyroid any good at all, but pickling can neutralize or, at least, reduce these sufficiently that they do not contribute towards a goiter or an enlarged thyroid.What I intend to do in this book is tell you how your thyroid works before talking about food - that incudes goitrogens, dairy and fermented foods. I will then explain how to ferment your foods and providing you with some useful recipes. \u003cb\u003eReady to help your thyroid heal and make a step toward your full potential? Then download this book today and let's get pickling!\u003c\/b\u003eSee What You Will Learn And How To Cope And Heal Your Symptoms With Fermentation...\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHow Does Your Thyroid Work?\u003c\/li\u003e\n\u003cli\u003eFermented Foods and the Thyroid\u003c\/li\u003e\n\u003cli\u003eGoitrogens and Thyroid Health\u003c\/li\u003e\n\u003cli\u003eRaw Dairy Products vs. Conventional\u003c\/li\u003e\n\u003cli\u003eHow to Make Your Own Fermented Foods\u003c\/li\u003e\n\u003cli\u003eOver 20 Fermented Food Recipes\u003c\/li\u003e\n\u003cli\u003eAnd So Much More!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cb\u003eDownload your book Today!\u003c\/b\u003eAct Now and Get Your Copy for ONLY $5.99!\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 70\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.17 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 05, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501206177,"sku":"9781983082535","price":15.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/w_MUuk33Dk9781983082535.webp?v=1783420075"},{"product_id":"koji-alchemy-rediscovering-the-magic-of-mold-based-fermentation-soy-sauce-miso-sake-mirin-amazake-charcuterie-hardcover","title":"Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeremy Umansky\u003c\/b\u003e (Author), \u003cb\u003eRich Shih\u003c\/b\u003e (Author), \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"This book is remarkable.\"--David Zilber, co-author of The Noma Guide to Fermentation \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJames Beard Foundation Book Award Finalist for Reference and Scholarship \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"The perfect next step.\"--NPR's \"Science Friday\" \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThis is the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eKoji Alchemy\u003c\/i\u003e chefs Jeremy Umansky and Rich Shih--collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient--deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eKoji Alchemy\u003c\/i\u003e includes: \u003cp\u003e\u003c\/p\u003e- A foreword by best-selling author Sandor Katz (\u003ci\u003eThe Art of Fermentation\u003c\/i\u003e) \u003cbr\u003e- Cutting-edge techniques on koji growing and curing \u003cbr\u003e- Information on equipment and setting up your kitchen \u003cbr\u003e- More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can't wait to see and taste the next wave of koji experimentation it inspires.\" --Sandor Katz \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Next level fermentation fodder.\"--The Boston Globe\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJeremy Umansky\u003c\/b\u003e is a chef\/owner of Larder: A Curated Delicatessen \u0026amp; Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. He has been featured in numerous publications like \u003ci\u003eBon Appetit\u003c\/i\u003e and \u003ci\u003eSaveur\u003c\/i\u003e and was named \"The Deli Prophet\" by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e in the March 2019 Makers Issue. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eRich Shih\u003c\/b\u003e is one of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant. He is also the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City. Find out more on his blog at OurCookQuest.com. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eSandor Ellix Katz\u003c\/b\u003e is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of five books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003eThe Art of Fermentation, Fermentation as Metaphor\u003c\/i\u003e, and \u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.1 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 20, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501238945,"sku":"9781603588683","price":41.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/ImWuBlK_kl9781603588683.webp?v=1783463718"},{"product_id":"sandor-katzs-fermentation-journeys-recipes-techniques-and-traditions-from-around-the-world-hardcover","title":"Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA FERMENTATION COOKBOOK FOR EVERY HOME CHEF: The James Beard Award winner and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Art of Fermentation \u003c\/i\u003etravels the globe to celebrate the fermenting recipes, processes, and traditions that inspire him.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Sandor's life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.\" --David Zilber, co-author of \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFor the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e, Katz takes readers along with him to revisit these special places, people, and foods. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThis cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: \u003c\/b\u003e\u003cbr\u003e- Detailed descriptions of traditional fermentation techniques\u003cbr\u003e- Celebrating local customs and ceremonies that surround particular ferments\u003cbr\u003e- Profiles of the farmers, business owners, and experimenters Katz has met on his journeys \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIt contains over 60 recipes for global ferments, including: \u003c\/b\u003e\u003cbr\u003e\u003ci\u003e- Chicha de jora\u003c\/i\u003e (Ecuador)\u003cbr\u003e- Misa Ono's \u003ci\u003eShio-koji\u003c\/i\u003e, or salt koji (Japan)\u003cbr\u003e\u003ci\u003e- Doubanjiang\u003c\/i\u003e (China)\u003cbr\u003e\u003ci\u003e- Efo riro\u003c\/i\u003e spinach stew (Nigeria)\u003cbr\u003e- Whole sour cabbages (Croatia)\u003cbr\u003e\u003ci\u003e- Chucula\u003c\/i\u003e hot chocolate (Colombia) \u003cp\u003e\u003c\/p\u003e\u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years--from \u003ci\u003eWild Fermentation\u003c\/i\u003e to \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e to \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e--this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world's most experienced and respected advocate of all things fermented. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Katz's teachings and writings on fermentation have changed lives around the world.\" --BBC\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003e The Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013--and \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 19, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501370017,"sku":"9781645020349","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/BcqZS8JMPq9781645020349.webp?v=1783604444"},{"product_id":"essential-vegetable-fermentation-70-inventive-recipes-to-make-your-own-pickles-kraut-kimchi-and-more-paperback","title":"Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKelly McVicker\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eHarness the power of fermentation with this fun (and funky) recipe book\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, \u003ci\u003eEssential Vegetable Fermentation\u003c\/i\u003e has all the practical information you need to make fermentation fun, easy, and incredibly rewarding.\u003c\/p\u003e \u003cp\u003eWith a simple guide to preparing your kitchen and mastering your first ferment, you'll have your glass jars bubbling away in no time. Learn to ferment everything from whole vegetables, krauts, and kimchis, to hot sauces, chutneys, relishes, and more. Clear, easy-to-follow instructions and insightful tips practically guarantee fermentation success. And because the recipes draw on flavors from around the world, you'll always have something new and interesting to try.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eEssential Vegetable Fermentation\u003c\/i\u003e includes: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003eFermenting 101\u003c\/b\u003e--Learn the history, science, health benefits, and cultural significance of fermented foods around the world.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eIn a pickle\u003c\/b\u003e--Detailed instructions and troubleshooting tips help keep your ferments on track.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eMake It a Meal\u003c\/b\u003e--Use the chapter dedicated to cooking with fermentation to help you incorporate your tasty ferments into soups, stews, and more.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eMaster the probiotic process today and enjoy all the vegetables you can ferment!\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKelly McVicker\u003c\/b\u003e is an educator, pickle maker, entrepreneur, and certified Master Food Preserver. As founder of McVicker Pickles, her popular workshops on fermentation, home canning, and other food preservation techniques have helped people discover the joys of preserving their own food safely and deliciously. Kelly lives in San Francisco, along with an abundance of pickled things she expects will come in handy during the next earthquake.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 156\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.1 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 24, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501402785,"sku":"9781646115266","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/hckKHwMCPk9781646115266.webp?v=1783485604"},{"product_id":"mastering-fermentation-75-homemade-recipes-for-sustainable-living-hardcover","title":"Mastering Fermentation: 75+ Homemade Recipes for Sustainable Living - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKeith Sarasin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMaster the basics and experiment with innovative flavor combinations in this definitive guide to fermentation.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhether you're seeking the health benefits of fermented foods and drinks or just want to take advantage of seasonal produce all year long, this cookbook takes the stress out of fermentation. \u003cem\u003eMastering\u003c\/em\u003e \u003cem\u003eFermentation\u003c\/em\u003e features over 100 delicious recipes, including fermented fruits, veggies, jams, pickles, kimchi, krauts, kombucha, hot sauces, and more. There is something for everyone, from novices making their first brines to seasoned fermenters hunting for more advanced methods.\u003c\/p\u003e\u003cp\u003eInside you'll find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e100+ delicious, easy-to-follow fermentation recipes\u003c\/li\u003e\n\u003cli\u003eEverything you need to know about the science and building blocks of fermentation\u003c\/li\u003e\n\u003cli\u003eNecessary equipment and tools you'll need to successfully ferment\u003c\/li\u003e\n\u003cli\u003eEssential food safety and preservation tips\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eExpand your fermentation repertoire with a variety of bold flavors in \u003cem\u003eMastering Fermentation.\u003c\/em\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChef Keith Sarasin's love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 26, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778502582433,"sku":"9781646434213","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/kvVga3gYDH9781646434213.webp?v=1782909676"},{"product_id":"a-beginners-guide-to-japanese-fermentation-healthy-home-style-recipes-using-shio-koji-amazake-brown-rice-miso-nukazuke-pickles-much-more-hardcover","title":"A Beginner's Guide to Japanese Fermentation: Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles \u0026 Much More! - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHiroko Shirasaki\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJoin the fermentation revolution--Japanese style! \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"The benefits loom large: fermented foods are anti-diabetic, anti-hypertensive, and antioxidant...and are swarming with vitamins.\" --\u003ci\u003eDiscover\u003c\/i\u003e magazine \u003cp\u003e\u003c\/p\u003eThis comprehensive do-it-yourself home fermentation guide centers on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to harness the probiotic power of these and other fermented ingredients in scores of delicious home-style recipes. \u003cp\u003e\u003c\/p\u003eSome of these fermented foods you may already know: kimchi, gochujang, mirin. Others--like umeboshi, natto, sake lees, fermented ginger and kastsuobushi--offer new perspectives on the flavorful powers of fermentation. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThe seasonal menus in this book contain over 95 recipes catering to a broad range of tastes\u003c\/b\u003e: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003e\"Easy Nukazuke Pickles\"\u003c\/b\u003e (vegetables cured in a bed of fermented rice bran) offers a completely new way to unleash the power of pickling!\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Amazake Fruit Yogurt\"\u003c\/b\u003e makes the perfect probiotic breakfast or snack\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Shio Koji (a fermented rice-based marinade) Mushroom Soup\"\u003c\/b\u003e creates a super-nutritious and delightfully delicious twist on a favorite dish\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Sea Bream and Clams Steamed in White Miso and Wine\"\u003c\/b\u003e pairs the briny sea with the natural umami of a homemade miso made with soybeans and rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Root Vegetable Soup with Brown Rice Miso\"\u003c\/b\u003e offers a healthful twist on a classic comfort food\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Mixed Sushi with Fermented Ginger\"\u003c\/b\u003e ups the antioxidant ante in a familiar favorite\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Amazake Gochujang Bibimbap\"\u003c\/b\u003e brings Korean flavors to a classic lunch box dish\u003c\/li\u003e\n\u003cli\u003eAnd many more! \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eLet miraculous microbes work their magic, infusing your daily diet with vitamins and nutrients that promote gut health, reduce hypertension and boost the immune system. The easy recipes in \u003ci\u003eA Beginner's Guide to Japanese Fermentation\u003c\/i\u003e showcase the health benefits and amazing flavors these superfoods have to offer!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eHiroko Shirasaki\u003c\/b\u003e was born in Tokyo and grew up in Saitama prefecture. After working as an instructor at a cooking school run by the natural food store Inyodo, she started the organic cooking school Shirasaki Chakai. Currently, she holds online cooking classes called Hiroko Shirasaki's Recipe Laboratory. Her books \u003ci\u003eShirasaki Chakai's New Snacks\u003c\/i\u003e and \u003ci\u003eUnskilled Snacks\u003c\/i\u003e won the grand prize in the confectionery category of the Cooking Recipe Book Award two years in a row.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 10.08 x 7.48 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 26, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778502910113,"sku":"9784805317471","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/h3YxHRTCk-9784805317471.webp?v=1782911188"},{"product_id":"wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods-2nd-edition-paperback","title":"Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author), \u003cb\u003eSally Fallon Morell\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.\"--\u003ci\u003eThe New Yorker\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eThe book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSandor Ellix Katz, winner of a James Beard Award and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author, whom Michael Pollan calls the \"Johnny Appleseed of Fermentation\" returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. \u003cp\u003e\u003c\/p\u003eSince its original publication, and aided by Katz's engaging and fervent workshop presentations, \u003ci\u003eWild Fermentation\u003c\/i\u003e has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called \"one of the unlikely rock stars of the American food scene\" by \u003ci\u003eThe New York Times\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eThis updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including: \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eStrawberry Kvass\u003c\/li\u003e\n\u003cli\u003eAfrican Sorghum Beer\u003c\/li\u003e\n\u003cli\u003eInfinite Buckwheat Bread\u003c\/li\u003e\n\u003cli\u003eAnd many more! \u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003eUpdates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen! \u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of \u003ci\u003eWild Fermentation\u003c\/i\u003e by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk.\"--\u003ci\u003eWired Magazine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eMore praise for Sandor Ellix Katz and his books\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eThe Art of Fermentation \u003c\/i\u003eis an extraordinary book, and an impressive work of passion and scholarship.\"--Deborah Madison, author of \u003ci\u003eLocal Flavors\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"The fermenting bible.\"--\u003ci\u003eNewsweek\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.\"--\u003ci\u003eGrist\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSandor Ellix Katz \u003c\/b\u003eis a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003e The Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013--and \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 08, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503925921,"sku":"9781603586283","price":36.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/COUsXH0-Mj9781603586283.webp?v=1783799376"},{"product_id":"wildcrafted-fermentation-exploring-transforming-and-preserving-the-wild-flavors-of-your-local-terroir-paperback","title":"Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePascal Baudar\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLearn how to make flavorful fermented foods--from wild edibles!--with this fermentation cookbook featuring 100+ plant-based recipes for krauts and kimchis, brines, cheeses, and more. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"I am in awe of this book\"―Sandor Katz, author of \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eOne of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: \u003cp\u003e\u003c\/p\u003e- At home\u003cbr\u003e- From the wild plants in your local landscape\u003cbr\u003e- From the cultivated plants in your garden \u003cp\u003e\u003c\/p\u003eFrom sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. \u003cp\u003e\u003c\/p\u003eSo much more than a cookbook, \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and \"create a cuisine unique to you and your environment.\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePascal Baudar\u003c\/b\u003e is the author of three previous books: \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e (2020), \u003ci\u003eThe Wildcrafting Brewer\u003c\/i\u003e (2018), and \u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e (2016). A self-described \"culinary alchemist,\" he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by \u003ci\u003eLos Angeles Magazine\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 19, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503958689,"sku":"9781603588515","price":36.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/jq0ujmGB829781603588515.webp?v=1783463721"},{"product_id":"mouthwatering-sauerkraut-fermentation-made-easy-master-an-ancient-art-of-preservation-grow-your-own-probiotics-supercharge-your-gut-health-paperback","title":"Mouthwatering Sauerkraut Fermentation Made Easy!: Master an Ancient Art of Preservation, Grow Your Own Probiotics, Supercharge Your Gut Health - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHolly Howe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eSupercharge Your Gut Health.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e Experience the profound health benefits of fermenting sauerkraut and kimchi -- a time-honored tradition that enriches your diet with vibrant flavors and essential nutrients. \u003ci\u003eMouthwatering Sauerkraut Fermentation Made Easy!\u003c\/i\u003e explores how easily fermented foods can transform your overall well-being by enhancing your gut health. Holly Howe, a Fermentation Educator and cookbook author, provides step-by-step instructions for fermenting your own sauerkraut and kimchi at home. Learn about the essential tools, ingredients, and techniques to create delicious, health-boosting fermented vegetables with 40 easy-to-follow recipes. \u003c\/p\u003e\u003cp\u003e Why Ferment Sauerkraut and Kimchi? \u003c\/p\u003e\u003cul\u003e \u003cli\u003e \u003cb\u003eBoost Gut Health\u003c\/b\u003e Fermented foods like sauerkraut and kimchi are rich in probiotics that help balance gut flora, improve digestion, and enhance nutrient absorption.\u003c\/li\u003e \u003cli\u003e \u003cb\u003eStrengthen Immunity\u003c\/b\u003e The probiotics found in fermented vegetables contribute to a robust immune system.\u003c\/li\u003e \u003cli\u003e \u003cb\u003eSupport Mental Well-being\u003c\/b\u003e Emerging research links gut health with mental health.\u003c\/li\u003e \u003cli\u003e \u003cb\u003eEnhance Flavor and Variety\u003c\/b\u003e Adding homemade sauerkraut and kimchi to your meals introduces unique flavors and textures, enriching your culinary experience and encouraging a diverse diet.\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003e Unlock the transformative benefits of fermentation and elevate your health with the probiotic power of sauerkraut and kimchi. Discover how these traditional foods can be a flavorful, nutritious part of your wellness journey. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Holly Howe, a.k.a. the Sauerkraut Wizard is a fermentation educator and founder of the MakeSauerkraut website. Holly's family lives on Vancouver Island, in beautiful British Columbia. She has guest recipes in \u003ci\u003eWECK Small-Batch Preserving: Year-Round Recipes for Canning\u003c\/i\u003e, \u003ci\u003eFermenting, Pickling, and More\u003c\/i\u003e by Stephanie Thurow and \u003ci\u003eCowichan Grown: Seasonal Recipes and Local Wisdom\u003c\/i\u003e. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.9 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 20, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778504384673,"sku":"9780778807339","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/CiMu5XSymi9780778807339.webp?v=1782761776"},{"product_id":"the-complete-book-of-pickling-250-recipes-for-pickling-fermentation-and-more-paperback","title":"The Complete Book of Pickling: 250 Recipes for Pickling, Fermentation and More - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJennifer MacKenzie\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eAn updated collection of 250 classic and inventive pickling recipes with a brand-new section on fermentation.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e A new edition of an old favorite, \u003ci\u003eThe Complete Book of Pickling\u003c\/i\u003e is full of classic recipes for pickles and chutneys, with inventive twists on old standbys and a brand-new section devoted to fermentation. Fermentation is one of the hottest restaurant and home kitchen trends of the past three years, gaining popularity because it uses natural foods and offers extensive health benefits.\u003c\/p\u003e\u003cp\u003e Pickling is one of the oldest and cheapest methods of preserving foods, and now, with the help of step-by-step techniques, anyone can learn how to capture garden or farmers' market vegetables at their best for year-round enjoyment. The 250 easy, inventive and cost-effective recipes use modern methods and equipment in accordance with food-safety standards. \u003c\/p\u003e\u003cp\u003e Recipes include Kosher Dill Pickles, Pretty Beet and Radish Pickles, White Balsamic and Pepper Pickled Strawberries, Clementine Pear Chutney, Pineapple Lime Tomato Salsa and Smoky Three-Pepper Cucumber Relish. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Jennifer MacKenzie is a professional home economist specializing in recipe development and testing. She is the author or co-author of \u003ci\u003e150 Best Waffle Maker Recipes\u003c\/i\u003e, \u003ci\u003eSous Vide Basics\u003c\/i\u003e, \u003ci\u003eThe Dehydrator Bible\u003c\/i\u003e, \u003ci\u003eThe Complete Trail Food Cookbook\u003c\/i\u003e and \u003ci\u003eThe Complete Root Cellar Book\u003c\/i\u003e. She lives in Lakefield, Ontario. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 360\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778504450209,"sku":"9780778802167","price":31.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/UOhjbXmczK9780778802167.webp?v=1783920840"},{"product_id":"the-preservers-garden-how-to-grow-a-garden-for-fermenting-canning-pickling-dehydrating-freeze-drying-and-more-hardcover","title":"The Preserver's Garden: How to Grow a Garden for Fermenting, Canning, Pickling, Dehydrating, Freeze Drying, and More - Hardcover","description":"\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003eby \u003cb\u003eStaci And Jeremy Hill\u003c\/b\u003e (Author)\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDiscover how to plan, plant, and grow a garden with food preservation and long-term storage in mind--plus, meet seven different preservation techniques. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eGrowing a garden with the intent to preserve the harvest and improve your self-sufficiency is an entirely different world than growing food for fresh consumption. When growing for preservation, your efforts need to be focused on the promotion of uniform ripening, high yields, and flavor that remains stable through the preservation process. Since the end goal is to have plenty of food to eat for months to come, how do you know how much to plant, which varieties are best, and which preservation method is ideal for each different vegetable and fruit? In \u003ci\u003eThe Preserver's Garden\u003c\/i\u003e, you'll learn all that and so much more from a modern farming family with a pantry lined with jar after jar of preserved homegrown treasures, a fully stocked freezer, and endless bags of dehydrated and freeze-dried goodies!\u003c\/p\u003e\n\u003cp\u003eIn addition to taking a deep dive into seven different methods of food preservation--including freezing, drying\/dehydration, pressure canning, water bath canning, salting, freeze drying, and fermenting--authors Staci and Jeremy Hill of @goosberrybridgefarm teach you how to:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlan your garden around the veggies your family eats the most.\u003c\/li\u003e\n\u003cli\u003eFigure out how much to grow to meet your preservation goals.\u003c\/li\u003e\n\u003cli\u003eDecide which preservation methods are best for your harvest and your home.\u003c\/li\u003e\n\u003cli\u003eSafely prepare your harvest for processing and preservation.\u003c\/li\u003e\n\u003cli\u003eAchieve success in growing a lot of food organically, with less time and less work.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eAlso included are 22 in-depth produce profiles--from tomatoes and squash to onions and berries--where you'll learn specifics about everything from growing requirements and harvesting tips to the best preservation methods and plant care techniques to increase the harvest. It's time to plan for your family's future with help from \u003ci\u003eThe Preserver's Garden\u003c\/i\u003e.\u003c\/p\u003e\n\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eStaci and Jeremy Hill\u003c\/b\u003e are the owners of Gooseberry Bridge Farm (@gooseberrybridgefarm), located in the Ozark Mountains of Southwest Missouri. They moved from the typical \"house at the end of a cul-de-sac in a subdivision\" to a 11.6 acre farm almost ten years ago and haven't looked back! In addition to producing and preserving as much of their own foods as possible by canning, freezing, dehydrating, and freeze drying their garden harvests, they also operate a you-pick flower farm with different varieties of flowers throughout the year. Their goals are to share their farm with the community and to be as self-sufficient as possible, within the boundaries of what is realistic in today's world.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 10 x 8.2 IN\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 02, 2025\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eHey, you. We're committed to giving you the best stuff out there, and sometimes that means we find other cool people making awesome things. It's like we're the best matchmakers for your self-care routine.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eThis product is from one of those super rad, small businesses that we’ve vetted and love. But since they're the experts, they'll be shipping it directly to you.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eSo, don't be shocked when this little gem arrives in its own separate package, all by its lonesome. It's just a special delivery from a friend of the family!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45889937637537,"sku":"9780760396148","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/Is_2gT-0-a9780760396148.webp?v=1781810307"}],"url":"https:\/\/havenherbs.com\/collections\/food-preservation-books.oembed","provider":"Haven Herbs","version":"1.0","type":"link"}