''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. |
|