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The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills - Paperback | Diverse Reads

The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills

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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.

ISBN-13: 9781612122045

Media Type: Paperback

Publisher: Storey Publishing - LLC

Publication Date: 08-25-2015

Pages: 368

Product Dimensions: 8.90(w) x 6.90(h) x 1.00(d)

Series: Backyard Homestead

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.

Table of Contents

Preface
Introduction

PART 1 GETTING THE MOST FROM FRESH FOOD
  1. Setting Up the Homestead Kitchen
  2. Fresh Vegetables: Harvesting, Handling, Cooking
  3. Fresh Fruit:  Harvesting, Handling, Cooking
  4. Grains and Beans
  5. Homemade Sweeteners:Honey, Maple Syrup, and Apple Cider Syrup
  6. Eggs, Birds, and Rabbits
  7. Fresh Milk
  8. Meat: Goat, Lamb, Pork, and Beef
PART 2  FOOD PRESERVATION
  1. Cold Storage
  2. Freezing
  3. Canning: Boiling-Water-Bath and Pressure Canning
  4. Drying
  5. Pickling
  6. Making Fruit Preserves
  7. Culturing Milk and Making Cheese
  8. Curing Meats and Making Sausage
PART 3  HOMESTEAD COOKING
  1. Breakfast and Egg Dishes
  2. Vegetable, Cheese, and Bean Dishes
  3. Poultry and Meat Dishes
  4. Desserts and Baked Goods

Appendix: Basic Cooking Methods
Resources
Metric Conversion Charts
Index