The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths,Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas:

Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments

The Preserver's Garden: How to Grow a Garden for Fermenting, Canning, Pickling, Dehydrating, Freeze Drying, and More

The Mushroom Hunter’s Kitchen: A Culinary Homage to Wild and Cultivated Mushrooms―with 120 Recipes

Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More (Countryman Know How)

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

Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers

The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

The Complete Guide to Sausage Making: Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More

Salumi: The Craft of Italian Dry Curing