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Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships
by David Foskett Patricia Paskins Neil RippingtonTrust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book
Practical Cookery 14th Edition
by David Foskett Patricia Paskins Neil Rippington Steve ThorpeTrust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years.This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques.· Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control.· Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests.· Allows students to showcase the practical skills required for assessment with new 'Show it' activities.· Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Practical Cookery 14th Edition
by Professor David Foskett Patricia Paskins Neil Rippington Steve ThorpeTrust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years.This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques.· Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control.· Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests.· Allows students to showcase the practical skills required for assessment with new 'Show it' activities.· Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition
by Professor David Foskett Gary Farrelly Ketharanathan Vasanthan Neil Rippington Ben Christopherson Patricia Paskins Steve ThorpeMaster culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before.- Break down key techniques with 50 step-by-step photo sequences- Hone your presentation skills with photos of each recipe- Test your understanding with questions at the end of each unit- Prepare for assignments, written tests and synoptic assessments with the new assessment section- Access professional demonstration videos with links throughout the book
Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition
by Patricia Paskins Ketharanathan Vasanthan Gary Farrelly Neil Rippington Steve Thorpe Professor David Foskett Ben ChristophersonMaster culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before.- Break down key techniques with 50 step-by-step photo sequences- Hone your presentation skills with photos of each recipe- Test your understanding with questions at the end of each unit- Prepare for assignments, written tests and synoptic assessments with the new assessment section- Access professional demonstration videos with links throughout the book
Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
by Professor David Foskett Neil Rippington Steve Thorpe Patricia PaskinsTailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification.- Prepares students for both the practical synoptic assignment and the external written exam with practice questions and highly illustrated step-by-step breakdowns of key techniques- Includes classic dishes as well as the latest methods used in real Michelin-starred kitchens- Fully up-to-date information on health and safety practice and nutritional data- Includes professional tips on preparation and presentationIncludes creative ways to vary dishes, including cheaper alternatives to more expensive ingredients
Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
by David Foskett Neil Rippington Steve ThorpeMaster culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careersWith 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before.- Break down key techniques with 50 step-by-step photo sequences- Hone your presentation skills with photos of each recipe- Test your understanding with questions at the end of each unit- Prepare for assignments, written tests and synoptic assessments with the new assessment section- Access professional demonstration videos with links throughout the book
Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
by Professor David Foskett Neil Rippington Steve Thorpe Patricia PaskinsMaster culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. This edition is published in partnership with City & Guilds, further enhancing the book's reputation as the gold standard in the Hospitality and Catering industry.- Break down key techniques with 50 step-by-step photo sequences- Hone your presentation skills with photos of each recipe- Test your understanding with questions at the end of each unit- Prepare for assignments, written tests and synoptic assessments with the new assessment section- Access professional demonstration videos with links throughout the book
Practical Cookery for the Level 3 NVQ and VRQ Diploma
by David Foskett Patricia PaskinsBecome an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text
The Practical Distiller
by Samuel McharryMcHarry's classic handbook offers recipes and distillation methods for a variety of spirits and liqueurs. A thorough overview of the numerous processes by which whiskey and other alcohol varieties are derived, The Practical Distiller is also notable for detailing the history of alcohol and safety precautions associated with myriad distillation techniques.
Practical Nutrition and Hydration for Dementia-Friendly Mealtimes
by Lee MartinPresenting simple and cost-effective solutions for maintaining and improving mealtime abilities, this book discusses the practical aspects of eating and drinking as part of person-centred dementia care.Due to cognitive decline, changes in mealtime abilities can lead to malnutrition and related issues for people with dementia, alongside feelings of powerlessness and isolation. This research-informed book explains how to make the most of mealtimes for increased nutritional intake, socialising, and food enjoyment, in a range of care settings. The book covers topics such as the physical act of eating and drinking, creating a comfortable and friendly dining environment, using appropriate tableware, and dealing with common issues such as problems with swallowing and choking.
Practical Paleo: A Customized Approach To Health And A Whole-foods Lifestyle
by Diane SanfilippoWith more than half a million copies sold, the first edition of Practical Paleo revolutionized the way we think about food and our bodies. Dubbed “The Paleo Bible” by readers, it explained how simply eating real, whole foods and avoiding processed, refined foods can improve our health—including reducing or even eliminating symptoms associated with common health disorders. Now, this second edition has been updated to include new information, answer common questions, and make it even easier for you to customize your diet to meet your personal health goals. What’s new? TWO ENTIRELY NEW CHAPTERS • “Getting Started with Paleo” shows you step by step how to switch to the Paleo way of eating, whether you want to go all-in all at once or transition gradually over time. This chapter also includes a a more comprehensive explanation of the 4R Protocol, which walks you through removing harmful foods, repairing the gut, reinoculating with beneficial bacterial, and reintroducing foods that were previously eliminated. • “Living the Paleo Lifestyle” offers tips and suggestions for navigating holidays and parties, talking to friends and family about Paleo, getting your kids involved in the kitchen, and much more. 3 NEW 30-DAY MEAL PLANS • The new meal plans provide guidance for addressing common health concerns: Adrenal Health (stress management), Healthy Hormones (for both women and men), and Liver Detox Support. • There’s also a new detailed guide to finding the meal plan that’s right for you, so you can get the health benefits you need with the fewest restrictions. 40+ NEW RECIPES! • These brand-new, mouthwatering recipes range from breakfast foods to family-friendly weeknight meals—many of which are one-pot or meal-in-one and use budget-friendly proteins. • Recipes from the last edition have been updated based upon reader feedback over the years • There’s also a new guide to special ingredients and where to find them Plus, additions throughout the book explore new topics, such as when eating low-carb can actually be a problem, how stress affects the adrenal system, and why the government changed its mind about dietary cholesterol. And the organization has been extensively revised to make the valuable information on food and how it affects the body more user-friendly—and easier to apply to your own health needs. Practical Paleo has proven to be the resource people reach for again and again for information on healthy living, delicious recipes, and guidance on changing your diet to improve your health.
Practical Public Health Nutrition
by Roger HughesProviding the reader with a practice-focussed approach to public health nutrition intervention management, Practical Public Health Nutrition is a crucial resource for dietitians, community and public health nutritionists and related health professionals in need of a practical guide to practicing public health nutrition. Internationally recognised experts Hughes and Margetts describe in detail the rationale, processes and tools that can be used to assess population needs, analyse problems and develop effective interventions at a community level. Exercises in each section of the book contribute to a collective PHN intervention plan, providing the reader with the opportunity to demonstrate an outcome of intervention management. Unique in its approach to teaching the practical applications of this increasingly crucial discipline, Practical Public Health Nutrition is a vital purchase for anyone working in the public health arena. Clearly outlines the practice of PHN intervention management Covers rationale, processes and tools needed to develop effective interventions at community level Written by 2 internationally respected authorities on the discipline of Public Health Nutrition Essential text for dietitians, community and public health nutritions and related health professionals
Practical Sanitation in the Food Industry
by Ian S. MaddoxThis book provides a clear, practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth, through descriptions of cleaning chemicals, to the management of Hazard Analysis Critical Control Point (HACCP) systems. It will be an invaluable basic text for all tertiary students who intend to work in the food industry, as well as for the existing industry personnel.
A Practical Treatise On Olive Culture, Oil Making and Oilve Picking
by Adolphe Flamant"A Practical Treatise On Olive Culture, Oil Making and Olive Picking" by Adolphe Flamant is an authoritative and comprehensive guide dedicated to the art and science of olive cultivation and oil production. Written by an expert in the field, this book is an invaluable resource for both novice and experienced olive growers, as well as anyone interested in the production of high-quality olive oil.Flamant provides detailed, step-by-step instructions on every aspect of olive cultivation, from selecting the right varieties and preparing the soil to planting, pruning, and pest management. He emphasizes sustainable and effective farming practices that maximize yield and ensure the health of the olive trees.The book delves into the intricate process of oil making, offering insights into traditional and modern methods of extraction. Flamant covers the entire journey from harvest to bottle, including olive picking techniques, the importance of timing, and the different methods of pressing and extracting oil to achieve the best flavor and quality."A Practical Treatise On Olive Culture, Oil Making and Olive Picking" is richly illustrated with diagrams and photographs that enhance the reader’s understanding and provide visual guidance. Flamant's clear and engaging writing style makes complex topics accessible, ensuring that readers can easily apply his recommendations to their own olive-growing endeavors.This book is an essential addition to the library of anyone passionate about olives and olive oil, offering both timeless wisdom and practical advice. Whether you are a home gardener, a commercial grower, or simply an olive oil enthusiast, Adolphe Flamant's treatise will deepen your knowledge and enhance your appreciation of this remarkable fruit and its products.
Practically Raw: Flexible Raw Recipes Anyone Can Make
by Amber Shea Crawley“Her recipes are inventive, balancing both raw and cooked foods, with an emphasis on health but never sacrificing taste . . . deliciously divine..” —Christy Morgan, The Blissful & Fit ChefPractically Raw’s revolutionary practicality and flexible approach let you enjoy Chef Amber’s delicious vegan dishes your own way, according to your budget and taste, every day or every once in a while, and as raw—or cooked—as you like.Certified raw chef Amber Shea has designed these recipes to be made with ordinary equipment and ingredients, and with the flexibility of many substitutions, cooking options, and variations. Ideal for beginners as well as seasoned raw foodists, Practically Raw has something for everybody, whether you want to improve your health and longevity, cope with food sensitivities, or simply eat fresher, cleaner, and better!Chef Amber’s creative, satisfying recipes include:Almond Butter Sesame NoodlesVegetable Korma MasalaFiesta Taco Roll-UpsPrimavera Pesto PizzaMaple-Pecan Kale ChipsCherry Mash SmoothiesParisian Street CrepesWarm Apple-Walnut CobblerThis beautiful new full-color edition (previously published by Vegan Heritage Press) includes a pantry guide, menus, money-saving and make-ahead tips, and nutrition information.“Beautiful and immensely helpful. The perfect cookbook for omnivores leaning toward veganism, as well as vegans leaning toward raw foods.” —Vegan.com“Amber’s easy-to-follow recipes make this healthful cuisine easy, joyfully approachable, and a veritable feast for the palate. Whether you’re a raw food neophyte or have been enjoying this healthy lifestyle for years, Amber’s fresh perspective is nothing less than ‘rawsome.’ Her Cocoa Corruption Smoothie is addictive.” —Dynise Balcavage, author of The Urban Vegan
Practically Raw Desserts: Flexible Recipes for All-Natural Sweets and Treats
by Amber Shea CrawleyPractically Raw Desserts is a trove of scrumptious raw cakes, cookies, brownies, pies, puddings, candies, pastries, and frozen treats. All of chef Amber Shea Crawley&’s sweet creations allow substitution and adaptation for a non-raw kitchen. The recipes are free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and other nutrient-poor ingredients. Many recipes are also free of grains, oils, nuts, and added sugars. Ideal for beginners as well as seasoned raw foodists, Practically Raw Desserts is jam-packed with delicious, healthy-yet-indulgent treats that include:Baklava BlondiesSummer Fruit PizzaTuxedo Cheesecake BrowniesCashew Butter CupsConfetti Birthday CakePecan Shortbread CookiesDeep-Dish Caramel Apple PieDark Chocolate Sorbet With this flexible approach, you can delve into raw desserts at your own pace, even without special equipment or hard-to-find ingredients. The book provides recipe variations and ingredient substitutions that address many common food allergens. If you&’re looking for delicious and vibrant dessert recipes with maximum flavor and nutrition, then you&’ll love Practically Raw Desserts.
Practically Useless Information on Food and Drink
by Norman KolpasThe ultimate gift book for the epicure who has everything. It features such facts as the names and sizes of champagne bottles, step-by-step instructions on how to slice a banana without peeling it (or even cutting the peel), the menu served the night the Titanic sank, ten edible figures of speech, intriguing quotes on eating and drinking from Kenneth Grahame, William Shakespeare, and Charles Dickens.Clever, engaging, and easy to browse for fun. For people seeking a resource on esoteric information, it is indexed for easy access to specific topics.
Practically Vegan: More Than 100 Easy, Delicious Vegan Dinners on a Budget: A Cookbook
by Nisha MelvaniMore than 100 delicious, easy, and colorful vegan dinners on a budget from the founder of the massive social media platform Cooking for Peanuts, with a foreword by Jonathan Safran Foer.Nisha Melvani appreciates that it's hard for many people to commit to being 100% vegan. But committing to one vegan meal a day—dinner—is much more feasible. For those trying to incorporate more vegan meals into your diet, Practically Vegan is your go-to weeknight dinner cookbook and the perfect entry to veganism.A registered dietitian nutritionist, Melvani offers solid, tested vegan recipes and a non-militant approach for those wanting to eat less meat. Plant-based cooking will no longer feel intimidating with easy-to-find ingredients that you will use in the kitchen over and over again. Inspired by the flavors she was introduced to while growing up in Jamaica, England, and Canada, as well as her own Indian heritage, Melvani shares over 100 delicious recipes, including Creamy One-Pot Cheesy Broccoli Pasta Soup, Cauliflower-Sweet Potato Curry, Sesame Noodle Veggie Stir-Fry, Mushroom Bourguignon, and more, accompanied by a foreword written by bestselling author Jonathan Safran Foer, who urged Melvani to write this cookbook after feeding his family her recipes.With easy-to-follow directions and recipe substitutions as well as culinary tips and tricks, Practically Vegan will be the helping hand you need to prepare a vegan dinner for yourself or your family with confidence.
Practicing Food Studies
by Amy Bentley, Fabio Parasecoli, and Krishnendu RayAn introduction to the burgeoning field of food studiesPopular and intellectual interest in food is on the rise. The breadth of concerns surrounding food ranges from animal welfare and climate change’s impact on food production to debates on the healthfulness of carbohydrates and fats, and fair compensation for restaurant and farm workers. Not only is there an expanding conversation about the ways in which we produce and consume our food, but there is growing attention being placed on the myriad ways in which food expresses and shapes shifting identities.Practicing Food Studies details the turn of the twenty-first century development and flourishing of food studies as a multidisciplinary field, focusing on its establishment at New York University. Food studies scholars have come from various fields such as history, sociology, economics, political science, nutrition, or public policy, but often felt limited by the conventions of their traditional discipline. Many gravitated to food studies to be able to describe and critically examine their specific areas of interest beyond the borders of academic disciplines. This volume explores the history of knowledge in which NYU Food Studies emerged, providing the opportunity to reflect on how academic fields are created and evolve as a response to institutional constraints and opportunities, the landscape of ideas, social movements, and public conversations.Practicing Food Studies is a compelling collection of essays compiling the research, ideas, and experiences of faculty members and graduates of the NYU Food Studies program—mapping the paths for intellectual and social engagement with food systems and its most urgent issues.
Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies
by Dan Clapson Twyla CampbellA GLOBE & MAIL BESTSELLEROver 100 Proud-to-be-Prairie recipes showcasing the seasons, produce, flavours, and traditions of one of Canada&’s most exciting culinary regions.Dan Clapson and Twyla Campbell take us on a grand tour of the many faces and places that make up the Canadian Prairies. With over 100 delectable recipes, Prairie draws inspiration from the beauty of the changing seasons as well as the many different ingredients and cultures that make the Prairies such a culinary hotspot. The book is filled withTried-and-true seasonal recipes that will introduce Prairie flavours to your home kitchen like Sorrel, Farro, and Chicken Soup and Saskatchewan Succotash SaladIngredients special to the Prairies like Sea Buckthorn, Haskap, and Saskatoon BerryIntroductions to many of the Prairie&’s most exciting chefs and their signature recipesA mix of modern and traditional recipes, from perogies to Beet MezzaluneNo matter the season, the Prairies are all about preserving every ounce of food, so of course there&’s also tons of helpful tips and tricks on reducing food waste. There&’s even a Staples chapter with recipes for stocking your pantry to keep you cooking all year long. Both a love letter to Canada&’s grandest provinces and an indispensable collection of recipes, Prairie is as inviting and bountiful as the region it celebrates.
The Prairie Girl Cupcake Cookbook
by Christina Varro Jean BlacklockCupcake lovers rejoice! With more than 50 recipes for any and every cupcake occasion, as well as the secrets for the most decadent, delicious cupcakes imaginable, cupcake lovers and bakers everywhere will fall in love with this beautiful, easy-to-use book from the famous Prairie Girl Bakery. Known for having the best cupcakes in Toronto, Prairie Girl Bakery takes fans and readers behind its kitchen doors to share recipes, tips and techniques in the pages of this must-have book. Whether you're looking for classic, gluten-free or vegan recipes, The Prairie Girl Cupcake Cookbook has everything you need to treat yourself and your loved ones, one cupcake at a time. Included inside are: · The Prairie Girl Classics--nostalgic recipes for the treats of your childhood, from Golden Buttermilk Cupcakes with Chocolate Cream Cheese Icing, to Banana Cupcakes with Peanut Butter Icing, to the bakery's bestselling Red Velvet. · Treats of the Week--whether it's Fruity, Decadent, Adults-Only, Seasonal, or For the Kid at Heart, there are recipes to inspire every day of the week. · Gluten-Free and Vegan Love--now everyone can enjoy a delicious cupcake, regardless of lifestyle or diet. · Tips for Celebrating with Cupcakes--expert advice on how to wrap, package, display and decorate your sweet treats, Prairie Girl-style. Everyone loves a cupcake, and, with the help of Prairie Girl Bakery, you can make the perfect cupcake with all that prairie love and goodness.From the Hardcover edition.
Prairie Home Breads
by Judith M. Fertig150 Splendid Recipes from America's Breadbasket for all Types of Breads, Biscuits, Scones, and Pastries
Prairie Home Cooking
by Judith M. FertigThe food of the Heartland is comfort food - and is certainly back in style. Judith Fertig interprets and perfects 400 homespun classics of the prairie table, from Homesteaders' Bean Soup to Breslauer Steaks and Chicken and Wild Rice Hot Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. Also included are the very best ethnic dishes, such as Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte.
The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen
by Jill WingerJill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table.With a foreword by bestselling author Joel SalatinThe Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages."Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve KilcherThese 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.