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indigoBooksAndrea Chesman

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The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills

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Growing vegetables and raising livestock is only the beginning of a successful homestead — that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering…
The Roasted Vegetable, Revised Edition: How To Roast Everything From Artichokes To Zucchini, For…

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"This is a cookbook for vegetable lovers... and vegetable haters." In The Roasted Vegetable, Revised Edition , Andrea Chesman is back to show home cooks, vegetable lovers (and haters), and everyone who loves to cook, how every vegetable imaginable can be…
366 Delicious Ways To Cook Rice, Beans, And Grains

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Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and…
The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More

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Blending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques…
250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-Satisfying, Handed…

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Nothing beats chocolate chip cookies still warm from the oven, freshly baked shortcake, or a perfect apple pie cooling on the windowsill. 250 Treasured Country Desserts is packed with tried-and-true recipes for the homey treats you’ve loved all your life,…
Back to Basics: Traditional Kitchen Wisdom: Techniques and Recipes for Living a Simpler, More…

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Techniques and Recipes for Living A Simpler, More Sustainable Life. There's something to be said for simpler times, when our way of life was wholesome and healthy. There were less pesticides and growth hormones in our food. We were self-reliant and…