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The backyard homestead book of kitchen know-how : field-to-table cooking skills / by Andrea Chesman.

By: Material type: TextTextPublisher: North Adams, MA : Storey Publishing, [2015]Description: xi, 354 pages : illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781612122045
  • 1612122043
Other title:
  • Book of kitchen know-how
  • Kitchen know-how
Subject(s): Genre/Form:
Contents:
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 -- 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 -- 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.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.302 C524 Available 33111008089357
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references and index.

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 -- 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 -- 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.

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