Log In
Or create an account ->
Imperial Library
Home
About
News
Upload
Forum
Help
Login/SignUp
Index
Title Page
Dedication
Contents
Recipe Contents
Step-by-Step Projects
Preface
Introduction
Part 1: Getting the Most from Fresh Food
Chapter 1: Setting Up the Homestead Kitchen
Chapter 2: Fresh Vegetables: Harvesting,Handling,Cooking
Chapter 3: Fresh Fruit: Harvesting, Handling, Cooking
Chapter 4: Grains and Beans
Chapter 5: Homemade Sweeteners: Honey, Maple Syrup, and Apple Cider Syrup
Chapter 6: Eggs, Birds, and Rabbits
Chapter 7: Fresh Milk
Chapter 8: Meat: Goat, Lamb, Pork, and Beef
Part 2: Food Preservation
Chapter 9: Cold Storage
Chapter 10: Freezing
Chapter 11: Canning: Boiling-Water-Bath and Pressure Canning
Chapter 12: Drying
Chapter 13: Pickling
Chapter 14: Making Fruit Preserves
Chapter 15: Culturing Milk and Making Cheese
Chapter 16: Curing Meats and Making Sausage
Part 3: Homestead Cooking
Chapter 17: Breakfast and Egg Dishes
Chapter 18: Vegetable, Cheese, and Bean Dishes
Chapter 19: Poultry and Meat Dishes
Chapter 20: Desserts and Baked Goods
Appendix: Basic Cooking Methods
Resources
Metric Conversion Charts
Index
The Backyard Homestead Series
Also by Andrea Chesman
Copyright
Share Your Experience!
← Prev
Back
Next →
← Prev
Back
Next →