The modern pioneer cookbook Nourishing recipes from a traditional foods kitchen
Book - 2023
Cooking traditional foods from scratch is easier and less expensive than you might think. In simpler times, people cooked from scratch using seasonal ingredients and traditional techniques like canning, fermenting, and drying to preserve the harvest. Mary Bryant Shrader follows these principles to create delicious, nutrient-dense meals that are affordable, budget-friendly, and additive-free.--
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- Subjects
- Genres
- cookbooks
Cookbooks - Published
-
Indianapolis :
DK Publishing
[2023]
- Language
- English
- Main Author
- Edition
- First American edition
- Item Description
- Includes index.
- Physical Description
- 303 pages : color illustrations ; 27 cm
- ISBN
- 9780744077421
- About the Author
- Introduction
- 1. The Modern Pioneer
- My Story
- The Modern Pioneer
- What Does It Mean to Be a Modern Pioneer in the Kitchen?
- What Is a Traditional Foods Kitchen?
- The Importance of Eating Seasonally
- Welcome to the Traditional Foods Kitchen
- Equipping the Traditional Foods Kitchen
- The Four-Corners Pantry List
- Getting Started-Learning an Essential Life Skill
- 2. Bone Broths
- Bone Broth-the Backbone of the Traditional Foods Kitchen
- Making Bone Broth
- Frequently Asked Questions
- Bone Broth Master Recipe
- The Best Bones for Making Beef Bone Broth
- Rich and Flavorful Beef Bone Broth (with variations)
- Roast Chicken Bone Broth
- Beautiful Skin Bone Broth
- Bits & Bobs Bone Broth
- Thyroid-Loving Fish Bone Broth
- Cheap & Cheerful Bone Broth
- Turkey Bone Broth
- Clean-Out-the-Crisper Bone Broth Soup
- 3. The Skinny on Fats
- Getting Started with Rendering Fats
- Frequently Asked Questions
- Rendering Pork Leaf Fat to Make Leaf Lard
- Rendering Suet to Make Tallow
- Rendering Chicken Fat to Make Schmaltz
- 4. The Homemade Dairy
- Getting Started with Homemade Dairy
- Homemade Yogurt
- Mock Cream Cheese
- Clabbered Raw Milk
- Milk Kefir
- Clarified Butter, Ghee, and Brown Butter
- Cultured Cream
- Cultured Butter and Cultured Buttermilk
- Easy Stovetop Cottage Cheese
- 5. Pickling And Fermenting
- Getting Started with Pickling and Fermenting
- Pickled Vegetables
- Sauerkraut
- Always-Crisp Fermented Dill Pickle Spears
- Sweet & Sour Fermented Red Cabbage
- Fermented Giardiniera
- Spicy Fermented Ginger Carrot Coins
- Mostarda di Frutta Fermentada (Fermented Fruit and Mustard Chutney)
- 6. The Home Baker
- Getting Started with Home Baking
- Making Quick Breads (The Easiest Breads to Make)
- No Need to Knead (The Easy Way to Make Yeast Breads)
- Oregon Trail Pioneer Brown Bread
- Super Soft No-Knead White Sandwich Bread
- What's So Special about Sourdough Bread?
- Sourdough Starter-Tips for Success
- How to Make a 100% Hydration Sourdough Starter
- Making Sourdough Starter-Frequently Asked Questions
- Beginner's No-Knead Sourdough Boule
- No-Knead Sourdough Spelt Boule or Einkorn Boule
- Cast-Iron Griddle Sourdough English Muffins
- Cast-Iron Skillet Sourdough Discard Biscuits
- Slice-and-Bake Cheesy Sourdough Discard Crackers
- No-Knead Sourdough Rye Bread with Caraway Seeds
- Sourdough Discard Flapjacks and Waffles
- Sourdough Discard Flatbread
- 7. Soaking and Sprouting
- Getting Started with Soaking and Sprouting
- How to Soak, Brine, and Cook Dry Beans for Use in Any Recipe
- How to Sprout Beans, Lentils, and Whole Grains
- How to Soak and Dry Nuts for Better Digestion
- How to Make Sprouted Flour with Lentils or Whole Grains
- How to Make Soaked Oat Groats and Traditional Fermented Oat "Milk"
- Sprouted-Flour Sandwich Bread
- Cast-Iron Skillet Sweet Sprouted Spelt Cornbread
- Sprouted Spelt and Oats Breakfast Bread
- 8. Condiments and Flavor Boosters
- Getting Started with Condiments and Flavor Boosters
- Raw Apple Cider Vinegar
- Nutrient-Rich House Seasoning
- Herbal Salts
- Homemade Salad Dressings
- Fermented Mustards
- Olive Oil & Egg Mayonnaise
- Fermented Ketchup
- Fermented Picante and Chunky Salsa
- Fermented Hot Sauce (with a Twist)
- Homemade Vegetable Bouillon-Two Ways
- 9. Traditional Superfoods
- Getting Started with Traditional Superfoods
- Homemade Digestive Bitters
- Roasted Bone Marrow
- Bone Marrow Gremolata
- Deep-Fried Beef Liver Nuggets with Fermented Ketchup
- Herbed Kippers & Rice
- Super Mineral Broth
- Sardines with Pickled Red Onions and Citrus Chimichurri
- 10. Good "Bug" Beverages
- Getting Started with Probiotic Beverages
- Pioneer Haymaker's Switchel Punch
- Pineapple Mojito Shrub Mocktail
- Homemade Ginger "Bug"
- Homemade Ginger Ale
- Beet Kvass and Spiced Holiday Kvass
- Rye Bread Kvass
- 11. Preserving Foods with Home Canning
- Getting Started with Home Canning
- Low-Sugar Old-Fashioned Pioneer Berry Apple Jam
- Homemade Pectin
- How to Home Can Fresh Fruit (with No Sugar)
- How to Home Can Tomatoes
- Bread and Butter Pickles
- Pickled Red Beets and Onions
- 12. Preserving Foods by Drying
- Getting Started with Drying Foods
- How to Dry Fresh Herbs
- Shelf-Stable Homemade Mirepoix
- How to Dry and Revive a Thriving Sourdough Starter
- Homemade No-Peel Garlic Powder
- How to Dry Citrus and Citrus Peel
- How to Dry Apple Slices
- 13. Sweets and Treats
- Getting Started with Sweets and Treats
- "Perpetual" Vanilla Extract Flavoring
- Whole Grain Cowboy Cookies
- Old-Fashioned Cinnamon Graham Crackers
- Maple Sugar Apple Pandowdy
- Easy Sourdough Bread Pudding with Dried Fruit
- Sourdough Cinnamon Rolls with Homemade Cream Cheese Frosting
- Pioneer Wedding Molasses Stack Cake
- 14. Traditional Comfort Food Meals
- Bringing Together All You've Learned
- Spatchcock Chicken
- Cast-Iron Skillet Texas Tamale Pie with Sourdough Cornmeal Topping
- Budget-Friendly Southwestern Chili con Carne
- Traditional Sauerbraten with Raisins, Honey, and Ginger
- Panfried Breaded Whitefish with Homemade Tartar Sauce
- Sheet Pan Baked Salmon with Maple Sugar Glaze and Roasted Vegetables
- Index