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The winning team behind The Joy of Keeping Chickens returns, this time with a complete guide to building and maintaining a root cellar—even if it’s just a dark and cool closet. This cheap, easy, energy-saving way will keep the harvest fresh all year long.
In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles.
Now anyone can dry fruits, veggies, and meats at home. Let Jay and Shirley Bills lend their years of experience in the kitchen to teach you how to dry all kinds of fruits, vegetables, and meats and also how to properly store and use your dehydrated supplies to create wonderful snacks and meals.
Learn simple and enjoyable techniques for storing your produce and embrace the wonderful world of self-sufficiency. In the A-Z list of produce, each entry includes recommended varieties, suggested methods of storage, and a number of recipes. Why is storing your garden produce the key to self-sufficiency? Because with less than an acre of garden you can grow enough produce to feed a family of four for a year.
From Asparagus to Zucchini is more than just a cookbook. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!
Stocking Up. Carol Hupping covers all the bases with complete information about canning, freezing and drying vegetables, meats, dairy products and fruit.
Making & Using Dried Foods. Drying food is the most healthful and nutritious way to store most any food, retaining the most vitamins and minerals.
Wild Fermentation. Celebrate Live Foods! Get ready to take a whirlwind trip through the wild world of fermented and live-culture cuisine. These vital and life giving foods -at the forefront of the "food as nutrition" movement-provide incredible health benefits and are delicious to eat and easy to make! Since the beginnings of human culture, we have been nourished by fermented food--bread, coffee, chocolate, beer, wine, cheese, miso, sauerkraut and yogurt are a few of the most familiar--relying on the magic of fermentation to preserve and enhance the flavor and health benefits of what we eat and drink. Fermented food is literally alive with the complex bacterial activity so necessary to life itself, not deadened or destroyed as it is by industrial food processing.
In Joy of Pickling you will find clear, up-to-date instructions and safety information along with step-by-step illustrations. For beginners and veterans alike, the book is a comprehensive reference, with handy tables, troubleshooting charts, mail-order sources for supplies, and dozens of original recipes that can't be found in any other preserving guide. A whole chapter is denoted to the traditional European and Asian cabbage pickles.
The Home Creamery by Kathy Farrell-Kingsley. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses.
Home Cheese Making. Contains 75 recipes for cheese and other dairy products such as sour cream and yogurt. 60 additional recipes for cooking with cheese
The Complete Guide to Making & Selling Artisan Cheeses. Paul Kindstedt with the Vermont Cheese Council. The essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, techniques. artistry, and business strategies.
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Related Tags: 9781602399457
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