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. You'll learn all the techniques you need to get the most from home grown foods, along with dozens of simple and delicious recipes.
Über den Autor
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
Inhaltsverzeichnis
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
