Book Stall Review: Mrs. Wheelbarrow's Practical Pantry

Preserving the foods of summer to enjoy in winter saves a household money, especially during the cold months when the fresh pickings are slim and local produce almost impossible to find. There's also the advantage of knowing where your food came from and how it was prepared; and there's the satisfaction of doing it yourself, taking control of your food supply.

This book explains four types of preserving: water-bath canning, pressure canning, curing meats and making cheese. A separate chapter is devoted to each type of preservation and the instructions are organized seasonally, from spring to winter, and from the easiest to the most difficult. Dozens of canning, smoking, curing and cheesemaking recipes are complemented by "bonus recipes" that make use of what's been preserved.

Mrs. Wheelbarrow's Practical Pantry

Recipes and Techniques for Year-Round Preserving

by Cathy Barrow

W. W. Norton & Company, 2014

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Good Old Books: Ski Touring

This timely panoramic introduction to the joys of ski touring enhances the overall winter recreation prospect for downhill skiers and beckons to the fireside winter "sportsman" to leave the nest and join the flock. All the dos and don'ts that can make a saunter on skis out into the winter wonderland an exhilarating and memorable experience are authoritatively and sometimes humorously set forth.

Chapter One sets the scene, and the ensuing chapters consecutively cover the essentials of the planning stage, paraphernalia, basic skiing techniques, safety and first aid, and the setting up of a winter camp if an overnight tour is planned.

Ski Touring

An Introductory Guide

by William E. Osgood and Leslie J. Hurley

Charles E. Tuttle Company, 1969

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Book Stall Review: Wild Rice Goose.

A hundred years ago, the kitchens of the Upper Midwest swelled with fresh-caught fish and locally harvested game. The woods were thick with deer and cottontails, the lakes were rich in whitefish and other wildfoods.

Changes in culture and population altered  that scene, but today's Midwesterners have retained and revived their appreciation of venison and other wild game. Wildfoods are back in many eateries as well as home kitchens. Game farms and commercial fisheries are making these delicacies more accessible to appreciative palates.

A sportsman and forager as well as a writer, author John Motoviloff conducts wildfoods cooking workshops throughout the region. In this volume, he shares his knowledge of how to harvest and prepare the wildfoods of his homeland.

Wild Rice Goose

and Other Dishes of the Upper Midwest

by John G. Motoviloff

University of Wisconsin Press, 2014

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