Wednesday, August 8, 2012

Review: Mountainman Crafts and Skills


Ever wondered what it was like to be a mountain man of the 19th century? Ever been tempted to test yourself in the wilderness, surviving by your wits?

Here's a helpful how-to guide for anyone interested in survival skills, camping out without electricity, or impressing friends at the next mountain man rendezvous.

Author and illustrator David Montgomery has compiled a manual for making the tools, clothing, traps and meals of the mountain men who roamed the Rocky Mountains nearly two centuries ago.

He offers patterns and step-by-step instructions for tanning hides, making buckskin shirts and leggings, building a rifle, constructing a tipi, sculpting a snow cave and much more.

Mountainman Crafts and Skills
A Fully lIlustrated Guide to Wilderness Living and Survival
by David R. Montgomery
Lyons Press, 2000

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Sunday, August 5, 2012

New Guides: Distilling Fruit Brandy


This comprehensive, technical guide offers the curious home distiller pretty much everything there is to know about distilling fruit brandies.

Raw materials, fermentation, mashing, alcohol determination, clarifying and filtering, and storage are all presented in great detail through text, diagrams, and photos.

Each and every aspect of distilling is presented, including timing, yields, detecting distillation errors, and more.

by Josef Pischl
Schiffer Publishing, 2012




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Monday, July 30, 2012

Review: Living with Chickens


Not everyone was meant to live with chickens. They can be noisy, messy and cantankerous creatures. They peck, they scratch and they move with a herky-jerky motion that is disturbingly reptilian.

But if you live in the country and have some space and time to devote them, chickens are an easy-entry, low-maintenance livestock option for small farmers, homesteaders and even backyard gardeners.

Living with Chickens: Everything You Need to Know to Raise Your Own Backyard Flock 
by Jay Rossier
Lyons Press, 2004
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Review: The Farmer's Market Guide


"This is a cookbook for people who are standing in the farmer's market wondering what to do with all this beautiful produce," writes Jennifer Loustau in the introduction to her collection of recipes and farm fresh ingredients.

The opening section of the book is an alphabetical guide to herbs and vegetables commonly available in North American farmers markets, from amaranth to zucchini, with brief descriptions and suggested preparation methods. An index to recipes for each plant follows its description.

The recipes follow a short chapter on Cooking Methods, from carmelizing and braising to steaming and boiling. Each recipe is pretty basic, with few ingredients and simple instructions. Most are complemented with color photographs.

With Identification Guide and Recipes
by Jennifer Loustau
Schiffer Publishing, 2012
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Sunday, July 22, 2012

Review: Splendid Soups


Originally published in 1993, this updated version of James Peterson's encyclopedic exploration of bisques, consommes, stocks and purees is even thicker and more impressive than the original.

In 10 chapters, Peterson surveys the full range of soup-making, from carefully crafted consommes to rough and hearty stews. Full histories of soups and their ingredients are included along with technical information, tips, and serving suggestions.

"No family of dishes surpasses the versatility of soup," Peterson states prior to proving his point with hundreds of recipes utilizing nearly every conceivable ingredient.

by James Peterson 
John Wiley & Sons, 2001
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Saturday, July 21, 2012

Fear of Food Experts


During the course of writing this book, I have often been asked what lessons I personally draw from it. Well, for me the history of expert advice on diet and health inevitably brings to mind the old saying, "This too shall pass." The massive reversals in expert opinions described in this book provide more than enough support for this skepticism. Indeed, the hubris of experts confidently telling us what to eat has often been well-nigh extraordinary. In 1921, for example, the consensus among the nation’s nutritional scientists was that they knew 90% of what there was to know about food and health.  Yet just a few years earlier, before the discovery of vitamins, they had routinely condemned the poor for wasting their money on fresh fruits and vegetables, which were said to be composed of little more than water, with only minimal amounts of the protein, fats, and carbohydrates that were essential to life.
~ Harvey A. Levenstein
from "Fear of Food"




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Wednesday, July 18, 2012

Review: The County Fair Cookbook


At the Calcasieu-Cameron Fair in Sulphur, Louisiana, they eat catfish courtbouillon.
   
Barbecued chicken is a favorite dish at the Rockingham County Fair in Harrisonburg, Virginia.
   
At the Twin Falls County Fair in southern Idaho mouths water in anticipation for Tater Pigs.
   
"Each county fair is unique, a community celebration with its own distinct local essence," write authors Lyn Stallworth and Rod Kennedy, Jr., in the introduction to "The County Fair Cookbook."
   
While the fast food restaurant menus and Interstate highways may look the same across the country, the food items found in the most popular county fair food booths are refreshingly indigenous.
   
There's Yankee Johnnycake at the Plymouth State Fair in New Hampshire, for instance, and Ruritan Chicken at the Canfield Fair in Ohio. At the Kent County Fair in Maryland they sell crab cakes and at the Evergreen State Fair in Monroe, Wash., the Snoqualmie Tribe's smoke-barbecued salmon is served in a cedar longhouse.
   
Stallworth and Kennedy collected more than 200 "down-home" recipes from food booths, exhibit barns and blue ribbon prize-winners across the country and compiled them in their cookbook along with descriptions of nearly 100 county fairs.

by Lyn Stallworth and Rod Kennedy
Hyperion Books, 1996
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