The Backyard Homestead Book of Kitchen Know-How

Field-to-Table Cooking Skills

Nonfiction, Food & Drink, Canning & Preserving, Reference, Home & Garden, The Home
Cover of the book The Backyard Homestead Book of Kitchen Know-How by Andrea Chesman, Storey Publishing, LLC
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Author: Andrea Chesman ISBN: 9781612122052
Publisher: Storey Publishing, LLC Publication: September 19, 2015
Imprint: Storey Publishing, LLC Language: English
Author: Andrea Chesman
ISBN: 9781612122052
Publisher: Storey Publishing, LLC
Publication: September 19, 2015
Imprint: Storey Publishing, LLC
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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