Intended Audience
Trade
LCCN
2015-013638
Reviews
"A stunningly comprehensive guide to making the most out of every last homegrown and hand-raised edible morsel." -- Marissa McLellan, author of Food in Jars and Preserving by the Pint "Whether you grow, glean, or purchase local foods, they usually come to the kitchen with no instructions and in formidable quantities. But now expert help is at hand with this all-in-one-guide for beginning homesteaders." -- Linda Ziedrich, author of The Joy of Pickling and The Joy of Jams, Jellies, and Other Sweet Preserves "A terrific handbook for anyone who wants to live more self-reliantly, covering everything from growing to preserving and cooking the harvest." -- Deborah Krasner, author of Good Meat, "A stunningly comprehensive guide to making the most out of every last homegrown and hand-raised edible morsel." -- Marissa McLellan, author of Food in Jars and Preserving by the Pint "Whether you grow, glean, or purchase local foods, they usually come to the kitchen with no instructions and in formidable quantities. But now expert help is at hand with this all-in-one-guide for beginning homesteaders." -- Linda Ziedrich, author of The Joy of Pickling and The Joy of Jams, Jellies, and Other Sweet Preserves "A terrific handbook for anyone who wants to live more self-reliantly, covering everything from growing to preserving and cooking the harvest." -- Deborah Krasner, author of Good Meat
CLASSIFICATION_METADATA
{"IsNonfiction":["No"],"IsOther":["No"],"IsAdult":["No"],"MuzeFormatDesc":["Trade Paperback"],"IsChildren":["No"],"Genre":["HOUSE & HOME","COOKING","BUSINESS & ECONOMICS"],"Topic":["Methods / Canning & Preserving","Sustainable Living","Specific Ingredients / Natural Foods","General","Methods / Low Budget","Industries / Agribusiness"],"IsTextBook":["No"],"IsFiction":["No"]}
Table Of Content
Preface Introduction PART 1 GETTING THE MOST FROM FRESH FOOD Setting Up the Homestead Kitchen Fresh Vegetables: Harvesting, Handling, Cooking Fresh Fruit: Harvesting, Handling, Cooking Grains and Beans Homemade Sweeteners:Honey, Maple Syrup, and Apple Cider Syrup Eggs, Birds, and Rabbits Fresh Milk Meat: Goat, Lamb, Pork, and Beef PART 2 FOOD PRESERVATION Cold Storage Freezing Canning: Boiling-Water-Bath and Pressure Canning Drying Pickling Making Fruit Preserves Culturing Milk and Making Cheese Curing Meats and Making Sausage PART 3 HOMESTEAD COOKING Breakfast and Egg Dishes Vegetable, Cheese, and Bean Dishes Poultry and Meat Dishes Desserts and Baked Goods Appendix: Basic Cooking Methods Resources Metric Conversion Charts Index
Synopsis
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. Also available in this series: The Backyard Homestead, The Backyard Homestead Book of Building Projects, The Backyard Homestead Seasonal Planner, and The Backyard Homestead Guide to Raising Farm Animals., A good homestead kitchen requires more than just food; you have to know what to do with it! Learn how to harvest, use, and store fruits, vegetables, meat, and more.
LC Classification Number
TX741.C48 2015
ebay_catalog_id
4
Copyright Date
2015