The Homesteader's Kitchen: Recipes from Farm to Table

The Homesteader's Kitchen: Recipes from Farm to Table

by Robin Burnside

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Product Details

ISBN-13: 9781423600589
Publisher: Smith, Gibbs Publisher
Publication date: 08/01/2010
Pages: 192
Product dimensions: 9.68(w) x 7.66(h) x 0.69(d)
Age Range: 16 Years

About the Author

Robin Burnside was the owner/chef of Carmel Café in Monterey, California, and Café Amphora at Nepenthe in Big Sur. She is also one of the inspiring chefs behind the creative meals offered at Esalen. Robin lives on the Big Sur Coast.

Read an Excerpt

V-6


Makes 1 large or 2 small servings


2 large carrots

1 small beet

2 stalks celery

1 large tomato

1 clove garlic

Large sprig of parsley


Wash all vegetables well. Trim, if needed, and cut into pieces that will easily fit into your juicer. Juice all of the vegetables and drink immediately or store in refrigerator for 1–2 days.

Table of Contents

Acknowledgments 8

Introduction 11

How to Get Started 13

Basic Kitchen Equipment 14

Stocking the Larder 17

Beverages 19

Morning Meals 31

Soups, Sauces, and Gravies 49

Salads and Salad Dressings 65

Vegetarian Entrées 97

Fish, Poultry, and Meat Entrées 115

Embellishments 129

Breads 153

Desserts 167

Glossary 185

Index 188

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