About this item

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. Youll 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

Andrea Chesman is a food writer and the author of many cookbooks, including The Fat Kitchen: How to Render, Cure, & Cook with Lard, Tallow, & Poultry Fat, One-Dish Suppers, The Backyard Homestead Book of Kitchen Know-How, Recipes from the Root Cellar The New Vegetarian Grill, and Serving Up the Harvest. Her book, The Vegetarian Grill was nominated for a James Beard Foundation Book Award and received a 1999 National Barbecue Association Award of Excellence. She is also the author of The Roasted Vegetable and 366 Delicious Ways to Cook Rice, Beans and Grains, Mom's Best Crowd-Pleasers, and co-author of 250 Treasured Country Desserts and The Classic Zucchini Cookbook. She was editor of Yankee Magazine Church Supper and Potluck Cookbook and editor of and contributor to the Family Circle Good Cook's Book. She has also edited numerous gardening books, including The Big Book of Gardening Skills. Her work regularly appears in Mother Earth News and she has written for numerous other publications, including Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, and Natural Health. She was a contributing editor for Vermont Life for and Edible Green Mountains. Andrea Chesman lives in an historic farmhouse in Ripton, Vermont, where the poet Robert Frost boarded and where she raised two sons. She is a committed gardener and preserves much of the food she raises or buys. When she is not in the kitchen or in the garden, she edits and indexes cookbooks for numerous publishers.



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