The Locavore s Kitchen A Cook s Guide to Seasonal Eating and Preserving 1st Edition by Marilou Suszko ISBN 9780821443552 0821443550
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The Locavore s Kitchen A Cook s Guide to Seasonal Eating and Preserving 1st Edition by Marilou K. Suszko – Ebook PDF Instant Download/Delivery: 9780821443552, 0821443550
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Product details:
ISBN 10: 0821443550
ISBN 13: 9780821443552
Author: Marilou K. Suszko
More and more Americans are becoming dedicated locavores, people who prefer to eat locally grown or produced foods and who enjoy the distinctive flavors only a local harvest can deliver. The Locavore’s Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers’ markets through cooking and preserving the freshest ingredients.
In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor.
The Locavore’s Kitchen is an invaluable reference for discovering the delicious world of fresh, local, and seasonal foods.
Table of contents:
Spring 1
Asparagus
Rhubarb.
Spinach
Making Your Own: Whole Wheat Bread
Local Flavor: Milk
.
Radishes
Local Flavor: Pastured Lamb
Strawberries
Making Your Own: Yogurt
Peas
Chard
Local Flavor: Maple Syrup
Spring Onions
Local Flavor: Fresh Eggs
Summer 45
Green Beans
Making Your Own: Crème Fraîche
Cucumbers
Salad Greens
Making Your Own: Infused Vinegars
Summer Berries
Making Your Own: Ricotta-Style Cheese
Melons
Local Flavor: Cheese
Eggplant
Seasonal Herbs
Making Your Own: Pestos.
Local Flavor: Grass-Fed Beef.
Summer Squash.
Local Flavor: Pastured Poultry
Stone Fruits
Local Flavor: Honey.
Sweet Corn
Making Your Own: Butter.
Local Flavor: Specialty Grains
Making Your Own: Pizza Crust.
Tomatoes
Making Your Own: Oven-Dried Tomatoes
Making Your Own: Condiments.
Fall 127
Making Your Own: Piecrust
Apples and Pears
Local Flavor: Apple Cider.
Onions, Garlic, and More
Making Your Own: Flavorful Stocks
Potatoes
Local Flavor: Mushrooms
.
Peppers
Making Your Own: Roasted Red Peppers
Making Your Own: Dried Chile Peppers.
Local Flavor: Fish and Aquaculture
Root Vegetables.
Making Your Own: Horseradish
Local Flavor: Heritage Pork.
Broccoli and Cauliflower.
Cabbage and Brussels Sprouts.
Making Your Own: Sauerkraut.
Local Flavor: Local Wine
Fall Greens
Green Tomatoes
.
Grapes.
Local Flavor: Heritage Breed Turkey.
Pumpkins and Squash
Winter 201
Appetizers.
Soups
Breads/Baked Goods
. Main Dishes
Desserts
Preserving the Harvest 215
in the Locavore’s Kitchen
Freezing.
Freezing Fresh Vegetables
Freezing Fresh Fruits.
Packaging Fruits or Vegetables for the Freezer.
Removing the Skin on Whole Tomatoes,
Peaches, and Other Stone Fruits
Freezing Meats and Poultry.
Freezing Dairy Products and Eggs
Canning.
Canning Guidelines.
A Word about Pressure Canning
What You Need to Get Started
Canning Methods: Boiling Water, Raw Pack, and Hot Pack
Basic Canning Techniques: A Step-by-Step Picture Guide..
Troubleshooting and Common Problems.
Canned Whole Tomatoes
Canned Peach Slices.
Jams, Jellies, and Preserves
Pickled Vegetables, Relishes, and Salsas
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Tags: Marilou Suszko, The Locavore, Kitchen A Cook, Seasonal Eating