$11.97 $19.95

By Andrea Chesman

Bridges the gap between field and table, covering everything from curing meats to canning fruits and vegetables, milling flour, baking no-knead breads, making braises and stews, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables, making jams and jellies, drying produce, and much more. 368 pages