Matkonservering

Torka mat : allt du behöver veta om utrustning och metoder för att ta tillvara frukt, grönsaker, kött och svamp

Stora boken om fermentering : fakta och 75 recept med jäst, mögel och bakterier

All New Ball Book Of Canning And Preserving

Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Marmeladeriet : Om konsten att förädla frukt & bär

Taylor och Surtanten : odla grönsaker och fyll ditt skafferi

Det nordiska skafferiet : torkning, mjölksyrning, fermentering, inläggningar, olja, vinäger & salt

Fermentering : syra egen kraut, kimchi och kombucha

Konservering Och Konservering 2022

FERMENT

A Cookbook. Simple ferments and pickles, and how to eat them

Sommar på burk

Condiment Book

A Brilliantly Flavourful Guide to Food's Unsung Heroes

Asian Pickles

Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Fermentera: Kokboken : Surtantens 50 bästa recept - från burk till tallrik

Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

Ferment

The Life-Changing Power of Microbes

Easy Wins

12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating

Vorrat halten

Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Make & Freeze

The ultimate guide to family-friendly meal prep

Thruhikers

A Guide to Life on the Trail

Sandor Katz’s Fermentation Journeys

Recipes, Techniques, and Traditions from around the World

En liten djävla sylt- och saftbok

Fermentation Kitchen

Recipes and Techniques for Kimchi, Kombucha, Koji and More

Salt and the Art of Seasoning

From Curing to Charring and Baking to Brining, Techniques and Recipes to Help You Achieve Extraordinary Flavours

Nature's Candy

Timeless and Inventive Recipes for Creating and Baking with Candied Fruit

Foolproof Freezer

60 Fuss-Free Dishes that Make the Most of Your Freezer

Slow

Easy, Comforting Italian Meals Worth Waiting for

Preserving Food without Freezing or Canning

Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Art of Fermentation

New York Times Bestseller