The Backyard Homestead Book of Kitchen Know-how
Field-to-table Cooking SkillsBook - 2015
Growing vegetables and raising livestock is only the beginning of a successful homestead — that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.
Baker & Taylor
The James Beard Award-nominated author of The Vegetarian Grill outlines methods for preparing, cooking and preserving homegrown foods, from curing and canning to milling and pickling. Simultaneous.
A guide to preparing, cooking, and preserving home-grown food covers such topics as curing meats, canning fruits and vegetables, milling flour, rendering lard and tallow, pickling, blanching vegetables for the freezer, and drying produce.