Incoming Resources
- Tameshite gatten oishii kenkō menyū, 4-tsu no bannō dare katsuyōshū, NHK Kagaku Kankyō Bangumibu hen
- Little jars, big flavors, small-batch jams, jellies, pickles, and preserves from the South's most trusted kitchen, [writer: Virginia Willis ; editor: Nichole Aksamit]
- Kejia xi fu de shou zuo yan zi cai, Liang Chun zhu
- Di yan + jian kang, bo li guan shi shang yan cai zi ji zuo, Gan Zhirong zhu bian
- Fermentation, how to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more, Åsa Simonsson
- The complete book of pickling, 250 recipes from pickles & relishes to chutneys & salsas, Jennifer MacKenzie
- The perfect pickle book, David Mabey and David Collison
- We sure can!, how jams and pickles are reviving the lure and lore of local food, Sarah B. Hood
- Zi jia zhi sha lü, qian cai, zi wu, Homemade refreshing salad, appetizer, pickles, [zuo zhe Kannis Yeung]
- Chang bei zi wu liao li tie, 81 dao feng cang ying yang, 17 dao feng wei liao li, [Kim Su-gyŏng], Dodo Easy Cook bian ji bu zhu ; Feng Xiaoqin yi
- Yan zi yu niang jiu, Cao Jian zhu
- Gather & graze, 120 favorite recipes for tasty good times, Stephanie Izard, of Girl & the goat, with Rachel Holtzman ; photographs by Huge Galdones ; food styling by Johanna Lowe