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.
About the Author
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.
“A stunningly comprehensive guide to making the most out of every last homegrown and hand-raised edible morsel.”— Marissa McLellan, author of Food in Jars and Preserving by the Pint “Whether you grow, glean, or purchase local foods, they usually come to the kitchen with no instructions and in formidable quantities. But now expert help is at hand with this all-in-one-guide for beginning homesteaders."— Linda Ziedrich, author of The Joy of Pickling and The Joy of Jams, Jellies, and Other Sweet Preserves “A terrific handbook for anyone who wants to live more self-reliantly, covering everything from growing to preserving and cooking the harvest.”— Deborah Krasner, author of Good Meat