Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
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Book, Quick Cooking, Culinary Arts and Techniques, Everyday Cooking, Seasonal cuisine, International Cooking, Vegetarian and Vegan, Celebrity and TV Show, Dessert, Vegetables, Special Diet Cooking, Learning and Professional Cooking, Canning and Preserving, Spice, herbs and condiment., Cooking for One, Microwave, South america, Asia, Europe, Jams, Whole foods, Low cholesterol, Main Courses and Side Dishes, Health, French
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Number of pages : 224
Dimensions : 9 x 6 x 0.63 inches
Date of publication : 06-17-2013
Dimensions : 9 x 6 x 0.63 inches
Date of publication : 06-17-2013
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![Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]](/images/shop/item/asian-pickles-sweet-sour-salty-cured-and-fermented-preserves-from-korea-japan-china-india-and-beyond-a-cookbook/asian-pickles-sweet-sour-salty-cured-and-fermented-preserves-from-korea-japan-china-india-and-beyond-a-cookbook-1.jpg "Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]")
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