Charcuterie: The Craft of Salting, Smoking, and Curing

Curing & Smoking: River Cottage Handbook No.13, Issue 13

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

Meat Pies: An Emerging American Craft

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Canning and Preserving Guide including Recipes (Boxed Set)

The Soul of a Chef: The Journey Toward Perfection

The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best

The Making of a Chef: Mastering Heat at the Culinary Institute of America, Edition 2

Root Cellaring: The Ultimate Guide to Building a Root Cellar (A Comprehensive Beginner’s Guide to Learn the Best Methods to Build)

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

Food Dehydrating for Household, Prepping and Outdoor: Illustrated handbook with +300 color images

Charcuterie and French Pork Cookery

Mini Korean Favorites

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

Root Cellaring: A Prepper's Guide to Storing Food for Survival (The Ultimate Guide to Building a Root Cellar and Keeping Food in Cold Storage)

From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

Amish Baking: Traditional Recipes for Bread, Cookies, Cakes, and Pies