A Back to Basics Guide to: Making Cheese, Soups and Stews, Curing Meat, Preserving, Baking Bread, Fermenting, Pies and Cookies, and More
by
Marie W. Lawrence
Language: English
Release Date: November 1, 2011
An essential resource for the modern cook, filled with family-tested recipes in sync with the months and seasons of the year.
Eating fresh, local produce is a growing trend, but lifelong Vermonter Marie W. Lawrence has been cooking with produce from her gardens, buying milk from the farmers...