Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling (25 page)

Copyright © 2012 by F+W Media, Inc.
All rights reserved.
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ISBN 10: 1-4405-3873-5
ISBN 13: 978-1-4405-3873-5
eISBN 10: 1-4405-4023-3
eISBN 13: 978-1-4405-4023-3

Printed in China.

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