Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again.
Author: Editors of GRIT Magazine
Of all the Made at Home titles, perhaps this one speaks loudest to the popularity of homegrown 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 from 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, and 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.
About the Made at Home book series
A new series for living the good life!
Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they’re sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented, and preserved; pigs smoked for ham, sausages, salamis, and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.
And it doesn’t 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 are smoked in the backyard. It’s proof positive that anyone can live the good life.
Author: Dick & James Strawbridge
In this 231 page book, you'll find complete pickling method descriptions for meat and fish, a discussion of the pros and cons of home preserving, as well as many tips and shortcuts.
Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books to its readers. For more than 30 years, Mother Earth News has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Wilbur F. Eastman, Jr.
Almost Meatless also presents guidelines for buying poultry, meat, seafood, and other animal products responsibly, to ensure the best quality, flavor, and value. No matter what your reasons are for reducing your meat consumption, you’ll discover versatile cooking solutions that maximize flavor while minimizing your grocery bill.
Author: J. Manning, T.Mataraza Desmond
This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork and lamb. The text is clear and easy-to- follow.
Author: John J. Mettler, Jr., D.V.M.
This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.
Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough instructions on how to butcher, age, and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and making sausage.
Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.
Author: Hank Shaw
Using detailed, step-by-step photography of every stage of the process, author Adam Danforth shows you exactly how to humanely slaughter and butcher cattle for beef. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animal.
Author: Adam Danforth
Using detailed, step-by-step photography to show every stage of the process, author Adam Danforth demonstrates exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animals.
Author: Adam Danforth
For lovers of all things dry cured, charcuterie specialist Charles Wekselbaum has written an unconventional entry-level guide to the process. “Charlito” includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more.
Author: Charles Wekselbaum
Author: Angela Humphreys
From appearances at the most high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavor, wide-ranging versatility and numerous health benefits, goat meat, milk and cheese are being sought by home cooks. And while goat is the world's primary meat (upwards of 70 percent of the red meat eaten around the world is goat) never before has there been a cookbook on this topic in the United States. Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. Authors Bruce Weinstein and Mark Scarbrough have brought together recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, making this book the resource for this new frontier.
Author: B. Weinstein, M. Scarbrough
Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements — and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores — people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well.
With more than 200 recipes for pork, beef, lamb, poultry and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement.
“The healing local food movement's success hinges on artisanal farming and domestic culinary arts. Good Meat takes the mystery out of both in a masterful way, bringing all of us another giant step closer to healing the planet one bite at a time. Beautiful pictures and delightful explanations . . . Everyone interested in local, earth-friendly food will love this book." —Joel Salatin, owner of Polyface Farm
"Good Meat is a template for all future cookbooks: one that educates on the culinary differences between factory-farmed meats and animals raised on family farms, and the utilization of the entire animal in a sustainable manner." —Patrick Martins, founder of Slow Food USA, Heritage Foods USA
About the author
Deborah Krasner is a writer and food professional living in Vermont. She hosts culinary vacations in Italy and Vermont, which have been featured in GQ, Bon Appétit, and the Boston Globe. Krasner won a James Beard Award in 2003 for her cookbook The Flavors of Olive Oil. She appears regularly on NPR’s The Splendid Table and contributes to Bon Appétit and Real Simple, among other publications.
Author: Deborah Krasner
Get all your hunting know-how with the Grit Guide to Guns, Knives, and More! This 96-page special edition guide contains the best knowledge and tips for hunting, fishing, and protecting your home. Learn about home gunsmithing, bow hunting, proper shot placement, arming your homestead, field dressing and skinning big game, and more. Make your own knives, hunt safely and humanely, and create amazing recipes from your bounty, all with the Grit Guide to Guns, Knives, and More.
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
Author: MARY REILLY
Author: Sue Weaver
Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Porter Road Butcher in Nashville, Tennessee, guide you through all the necessary steps to create the very best sausage … just like they do.
Author: CHRIS CARTER & JAMES PEISKER
Game birds have always held a high place at the table, whether it’s a hunter’s prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more – these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more.
Author: Hank Shaw
Complete self-sufficiency may seem out of reach, but for more and more of us, increasing our self-reliance as much as possible is the order of the day. Incorporating dairy goats as the centerpiece of a diversified homestead can be the key to achieving this goal, and Raising Goats Naturally will show you how.
By working with nature, you can raise dairy goats and produce your own milk, cheese, meat, fertilizer, leather, fiber, and soap -- all without relying on drugs or following the factory farm model. By observing your own animals closely and educating yourself about their specific needs, you can create an individualized plan for keeping them healthy and maximizing their productivity. This unique, fully-illustrated guide will teach you to help your herd thrive with:
Author: Deborah Niemann
Tender Grassfed Barbecue shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times.
Author: Stanley Fishman
Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.
Author: Stanley Fishman