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Cookbooks
by Jack Sleight and Raymond Hull. Softbound, 160 pages, 6" x 9". With diagrams and text, this book t...
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by Charles Reaves. Softbound, 122 pages, 8-1/2" x 11". Learn the secrets of the world’s finest sausa...
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by Robert Ririe. Softbound, 127 pages, 5" x 8". Includes more than 100 recipes and menus for dutch o...
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by Lynn Hopkins. Softbound, 112 pages, 5" x 8". The author starts from scratch explaining how to sel...
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by Mrs. Kander & Mrs. Schoenfeld. Hardbound, 182 pages, 5" x 8". Published in 1903, this was the...
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by Carolyn Raine. Softbound, 90 pages, 6" x 9". Discover early Native American food traditions throu...
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During the Civil War, a soldier spent an average of 50 daysn in camp for every day engaged in battle...
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by Sheila Mills. Softbound, 170 pages, 7” x 7”. Marrying the traditional cast-iron pot w...
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by Woody Woodruff. Softbound, 180 pages, 5-1/2" x 8-1/2". Make quick and easy meals for large groups...
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by Marla Rawlings. Softbound, 144 pages, 5” x 8”. Marla Rawlings truly has a knack for c...
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Compiled by the women of the First Congregational Church, Marysville, Ohio. Softbound, 352 pag...
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by Harold W. Webster, Jr. Softbound, 283 pages, 8-1/2" x 11". This book will forever change the way ...
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by Plymouth Antiquarian Society. Softbound, 96 pages, 5-1/2" x 8-1/2". An authentic collection of se...
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compiled by Rae Katherine Eighmey. Softbound, 244 pages, 7" x 10". Drawn from the long-running Walla...
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by Rick Black. Softbound, 240 pages, 6" x 9". Over 250 recipes using small game, big game, game bird...
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by Nancy Carter-Crump. Hardbound, 352 pages, 6" x 9". A treasure trove of early American delights, t...
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Edited by Jack Larkin. Softbound, 256 pages, 8-1/2" x 11". Authentic early American recipes for the ...
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by Chris Dubbs and Dave Heberle. Softbound, 185 pages, 6" x 9". Smoking is an art, and the authors f...
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by Mary T. Bell. Softbound, 137 pages, 6" x 9". The ultimate food drying resource, with something fo...
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by Rick Browne. Softbound, 7-1/2" x 9-1/4", 213 pages. A companion to the "Grillin' Wild" cooking sh...
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Up In Smoke, A Complete Guide To Cooking With Smoke by Matt Pelton. Softbound, 109 pages, 7" x 9". P...
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Dutch Oven Pies Sweet & Savory by Matt Pelton. Softcover, 103 pages, 6" x 9". Matt Pelton, back-...
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The Jerky Bible, How to Dry, Cure and Preserve Beef, Venison, Fish and Fowl by Kate Fiduccia. Softbo...
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by Becky Libourel Diamond. Softbound, 6"x9", 284 pages. In Philadelphia during the 1st decades of th...
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by Rachel Narins. Softbound, 96 pages, 7" x 9". Cast-iron cookware makes a timeless addition to your...
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From Roasting on a Spit to baking in a Tannur, Rediscover Techniques and Recipes That Capture the Fl...
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OPEN-HEARTH COOKBOOK, Recapturing the Flavor of Early America by Suzanne Goldenson with Doris Simpso...
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FORAGER’S COOKBOOK, Identify & Prepare Edible Weeds & Wild Plants by Julie Burton-Seal &...
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CIDER PLANET, Exploring the Producers, Practices and Unique Traditions of Craft Cider and Perry from...
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THE ART OF FERMENTATION, An In-depth Exploration of Essential Concepts and Processes from Around the...
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THE WISDOM OF WEEDS, 13 Essential Plants for Human Survival by Katrina Blair. Softbound, 358 pages. ...
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THE WILDCRAFTING BREWER, Creating Unique Drinks and Boozy Concoctions from Nature’s Ingredients, by ...
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WILDCRAFTED VINEGARS, Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, So...
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WILDCRAFTED FERMENTATION, Exploring, Transforming, and Preserving the Wild Flavors of Your Local Ter...
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THE NEW CIDER MAKER’S HANDBOOK A Comprehensive Guide for Craft Producers. by Claude Jolicoeur. Hardb...
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FROM THE WOOD-FIRED OVEN, New and Traditional Techniques for Cooking and Baking with Fire. by Richar...
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MILK INTO CHEESE, the Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Tec...
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ART OF NATURAL CHEESEMAKING, Using Traditional, Non-Industrial Methods and Raw Ingredients to Make t...
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MAKE MEAD LIKE A VIKING, Traditional Techniques for Brewing natural, Wild-Fermented, Honey-Based Win...
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FORAGE, HARVEST, FEAST, A Wild-Inspired Cuisine by Marie Vilkoen. Hardbound, 470 pages. Celebrated N...
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THE FOXFIRE BOOK OF APPALACHIAN COOKERY, Revised Edition Edited by T.J. Smith. Softbound, 234 pages....
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THE HUNGRY GHOST BREAD BOOK, An Offbeat Bakery’s Guide to Crafting Sourdough Loaves, Flatbreads, Cra...
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