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	1.	Fish Recipes and Techniques for Freshwater Fish by Jon Wipfli. Material type: Text Language: English Publication details: Harvard Common Press 2019Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	2.	The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making by Philip Hasheider. Material type: Text Language: English Publication details: Harvard Common Press 2019Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	3.	The No-Waste Vegetable Cookbook Recipes and Techniques for Whole Plant Cooking by Linda Ly. Material type: Text Language: English Publication details: Harvard Common Press 2020Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)

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