Collection: Single Subject

Egg: A Dozen Ovatures (Lizzie Stark)

Blood (Jennifer McLagan)

Wildcrafted Fermentation (Pascal Baudar)

Whole Beast Butchery (Ryan Farr)

The River Cottage Curing & Smoking Handbook (Steven Lamb)

The Fruit Forager's Companion (Sara Bir)

The Forager's Garden (Anne Locke)

The Big Book of Kombucha (Hannah Crum and Alex LaGory)

The Art of Food: From the Collections of Jordan D. Schnitzer and His Family Foundation

Stalking the Wild Asparagus (Euell Gibbons)

Stalking the Healthful Herbs (Euell Gibbons)

Stalking the Blue-Eyed Scallop (Euell Gibbons)

Signature Dishes that Matter (Mitchell Davis)

Shellfish (Cynthia Nims)

Sausage Making (Ryan Farr)

Recipes from the Woods: The Book of Game and Forage (Jean-François Mallet)

Real Food Fermentation: Revised and Expanded (Alex Lewin)

Pheasant, Quail, Cottontail (Hank Shaw)

Pâté, Confit, Rillette (Brian Polcyn)

Miso, Tempeh, Natto & Other Tasty Ferments (Kirsten K. Shockey & Christopher Shockey)

Mastering Cheese (Max McCalman & David Gibbons)

Mastering Artisan Cheesemaking (Gianclis Caldwell)

Koji Alchemy (Rich Shih & Jeremy Umansky)

Jam Bake (Camilla Wyne)