"A new series for living the good life "
Made At Home
This exciting series comes from the father-and-son team Dick and
James Strawbridge, who live "the good life" on their small acreage.
In "Made At Home" they share the knowledge and experience gained
over years of producing an abundance of good things to eat and
drink: organic fruits and vegetables eaten, juiced, fermented and
preserved; pigs smoked for ham, sausages, salamis and bacon; a
mixed flock of birds used for eggs and eating; and bees for honey,
to name a few. It's an enviable lifestyle driven by a desire to eat
well every day.
It is also a lifestyle that does not require a lot of space.
"Made At Home" contains numerous adaptations to urban and suburban
life. Plants are grown in small lots and pots, chickens are kept in
backyard pens, and meat items, such as sausages, are smoked in the
backyard. Proof positive that anyone can live the good life.
Of all the "Made At Home" titles, perhaps this one speaks
loudest to the popularity of home-grown foods. The smoked bacon,
salamis and heady cheeses we love are prime candidates for
handcrafted taste. "Curing and Smoking" demonstrates how simple it
is to use the magic of smoke to create wonderfully aromatic foods
with distinctive flavors.
The book follows the curing and smoking processes beginning to
end, from creating a purpose-made pantry to storage. Topics include
drying, curing, hot smoking, cold smoking, indoor smoking, drying
and wrapping, and vacuum packing. Foods are not limited to meats
and cheeses, but include fruits and vegetables, fish, ciders,
seafood. Even eggs can be smoked or cured. Original and delicious
recipes offer up such delights as jams and jellies, hot-smoked
oysters, and fresh tomato salsa. Curing and Smoking is ideal for
adventurous cooks, modern pioneers, and all food crafters.
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