Cookery: preserving and freezing Books
Gill Clever Batch Brilliant wholefood batchcooking
Book SynopsisDo you want to eat badass nourishing meals, but don't want to cook every single night?Do you want to reduce the honking 6p.m. stress in your home?Do you want to spend less time and money shopping for arcane ingredients?Then get ready to discover the genius of batch cooking.Susan Jane White's brilliant new book shows you how to eat well all week while respecting your time, money and patience. Learn to create meals that will sit in your fridge, hang out on your shelves or wait patiently in your freezer, giving you much more return on your kitchen investment.So you can say yes to that bike ride with the kids or stay late at work to finish that report, because you took Three-Bean Chilli and Salted Coffee Caramels out of the freezer for dinner tonight. Clever batch.Susan Jane White is a delicious cross between Mary Poppins and Marie Kondo. She's going to sort out your time management with magic and style.' Melissa Hemsley
£25.19
The Crowood Press Ltd Handbook of Preserves
Book Synopsis
£18.00
Harvest House Publishers The Homestead Canning Cookbook Simple Safe
Book SynopsisEnjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Learn the basics of canning with step-by-step instructions and expert advice from certified master food preserver and cooking enthusiast Georgia Varozza.
£22.10
DK The Modern Pioneer Cookbook
Book SynopsisSeasonal ingredients, traditional techniques, and nourishing recipesCooking traditional foods from scratch is easier and less expensive than you might think. In simpler times, people cooked from scratch using seasonal ingredients and traditional techniques like canning, fermenting, and drying to preserve the harvest. Mary Bryant Shrader follows these principles to create delicious, nutrient-dense meals that are affordable, budget-friendly, and additive-free. Now you can learn why so many people are big fans of the Mary’s Nest website and YouTube channel. In The Modern Pioneer Cookbook, Mary shows you how to master the basics of pioneer cooking to make over 85 delicious recipes that are all simple and incredibly nourishing. She shows you how to make cultured dairy, nourishing bone broths, fermented vegetables, sourdough starters, and sourdough bread, as well as traditional home-cooked recipes. You'll also learn how to soak and sprout grains, prep ingredi
£27.20
Anness Publishing CLASSIC PRESERVES THE ART OF PRESERVING 150
Book SynopsisHomemade preserves are delicious, easy to make and a delight for the whole family. They are increasingly popular today, with the current accent on real foods, the concern about the origin of what we eat and what has gone in it.
£13.49
Anness Publishing Sauces Pickles Preserves More Than 400 Sauces
Book SynopsisFeatures recipes for hot and fiery salsas, tasty relishes, spicy marinades, tangy mustards, classic dressings and sweet sauces. This title includes: Bolognese sauce for spaghetti; onion and mustard sauce for pork; parsley sauce for smoked fish; tandoori-style marinade for chicken; peanut sauce for vegetable salad; and lime sabayon for ice cream.
£18.70
Anness Publishing Marmalade Classic Recipes for the Ultimate
Book SynopsisAn irresistible guide to making sweet and tangy marmalades, including both classics and new fruit combinations, shown in zingy photographs by Craig Robertson.
£6.30
Anness Publishing Making Preserves 150 Jams Jellies Chutneys and
Book Synopsisiscover how to make 150 home-made delectable jams, jellies, pickles, relishes and chutneys. An expert introduction covers all the techniques, materials and equipment you will need. Every recipe is shown with photographic step-by-step instructions, guaranteeing great results every time.
£9.50
Quarto Publishing Group USA Inc Simple Country Living
Book SynopsisAnswer the calling deep within for a simpler life: plant bountiful gardens, preserve fresh seasonal produce, make your own natural cleaning products, and more. Join homesteader and founder of Azure Farm, Annette Thurmon, to connect with nature on a deeper level. In Simple Country Living, you’ll find a sampler covering homesteading techniques that can be put to work no matter where you live. Recipes, tips, tricks, and family activities will help you reduce waste, save money, and harness new skills: The Natural- and Nature-Inspired Home: Create family traditions around nature, including strawberry and apple picking, natural egg dye, salt dough ornament making, and decorating your home with natural elements, plus some recipes too! Make DIY cleaning sprays, reduce food waste, learn self-sufficient laundry and bathroom tips, and share the bounty with nature-inspired gifts and gatherings. Cult
£16.15
New Shoe Press Homemade Sausage Making for Beginners
£11.69
Running Press Book Publishers Food in Jars
Book Synopsis
£19.80
Running Press Preserving by the Pint
Book Synopsis
£19.80
Running Press,U.S. The Food in Jars Kitchen
Book SynopsisThe book Food in Jars readers have been waiting for: 140 recipes for the preserving kitchen, helping you use up your homemade pantry!Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, she provides 140 recipes for incorporating preserves into everyday dishes. It is as simple as stirring applesauce into a dish of baked oatmeal, brushing apricot jam onto a whole chicken, or building your pasta salad with a jar of pickled vegetables. Recipes include: Jam-Filled Biscuits Preserved Lemon Hummus Strawberry Basil Pizza Jam-Lacquered Chicken Wings Lemon Curd and Blueberry Tart Pantry Sangria With chapters focusing on great ways to use preserves throughout the day and for every meal, readers aren''t required to have a specific preserve on hand to work, m
£17.09
Rowman & Littlefield Locavores Handbook The Busy Persons Guide to
Book SynopsisTable of ContentsForeword by Sandor Katz, author of Wild Fermentation and The Revolution will not be Microwaved: Inside America’s Underground Food Movements1. Introduction2. How Can Eating Great Food Save the World?3. Sourcing Local Food4. The Zero Miles Diet: Grow it Yourself5. Eating with the Seasons6. The Cost Factor7. The Convenience Factor8. Making Friends with Your Kitchen9. Food Preservation10. Feasting for Free11. The Single Locavore12. The Space-Challenged Locavore13. Afterword14. Appendix: Useful Resources15. What's In Season Chart16. Template for Your Pocket Locavore's Guide
£12.34
Schiffer Publishing Ltd Pickled Delicacies
Book Synopsis
£19.54
Knopf Doubleday Publishing Group Birdseye The Adventures of a Curious Man
Book SynopsisWhile working as a fur trapper in Labrador, Canada, Clarence Birdseye encountered an age-old problem: bad food and an unappealing, unhealthy diet. However, he observed that fresh vegetables wetted and left outside in the Arctic winds froze in a way that maintained their integrity after thawing. As a result, he developed his patented Birdseye freezing process and started the company that still bears his name. Birdseye forever changed the way we preserve, store, and distribute food, and the way we eat. Mark Kurlansky’s vibrant and affectionate narrative reveals Clarence Birdseye as a quintessential “can-do” American inventor—his other patents include an electric sunlamp, a harpoon gun to tag finback whales, and an improved incandescent lightbulb—and shows how the greatest of changes can come from the simplest of ideas and the unlikeliest of places.
£14.39
Random House USA Inc Pick a Pickle 50 Recipes for Pickles Relishes and
Book SynopsisFrom Hugh Acheson's Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the pantry.Simply fan out the pages for recipes including: Classic Bread 'n' Butter Pickles, Icebox Dill Pickles, Pickled Peaches, Classic Chow Chow, Green Tomoato Relish, Classic Cabbage Kimchi, and more!
£15.78
Robert Rose Inc Fermentation Revolution
Book SynopsisFermentation is one of the hottest kitchen trends of the past two years, and for good reason: it is fun and it results in foods packed full of flavour and health benefits.
£18.00
Robert Rose Mouthwatering Sauerkraut Fermentation Made Easy
Book Synopsis
£17.06
Periplus Editions Korean Cooking
Book SynopsisKorean cuisine is today's new it food, and Korean Cooking is the perfect introduction to making it at home. With a tantalizing balance of tastes and textures and the satisfying crunch of pickled and fermented vegetables, Korean dishes deliver incredible variety to every meal and its emphasis on vegetables and grains makes these dishes as healthy as they are delicious!
£10.88
Tuttle Publishing The Korean Table
Book SynopsisTrade Review"Alluring …A welcome and undaunting introduction into Korean cuisine." --Publisher's Weekly"A very appealing introduction to Korean cuisine, both classical and contemporary."--Library Journal"Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap a new collection of recipes that are new, fresh, healthy and full of flavor." --Gourmet Retailer
£12.74
MP-NCA Uni of North Carolina Pickles and Preserves
Book SynopsisThis volume introduces the modern cook to 408 recipes covering pickles, preserves, relishes, conserves, jellies, marmalades, chutneys, jams, fruit butters, pickled meats, mincemeats, ketchups, sauces, and candied fruits.Trade Review"With Mrs. Brown as guide, even novices, busy professionals, and occasional cooks can successfully master this rewarding home art." - Damon Lee Fowler, from the Foreword
£22.46
Stackpole Books Home Book of Smoke Cooking Meat Fish and Game
Book Synopsis
£14.96
Stackpole Books Smoking Curing Drying Meat and Fish The Complete
Book SynopsisContains everything you need to create your own delicious cured, smoked and dried meat and fish at home.
£22.50
Stackpole Books Home Book of Smoke Cooking Meat Fish and Game
Book SynopsisHow to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.Trade Review"Teaches you with diagrams and cogent explanation how to smoke food in family rather than commercial quantities. An invaluable reference work, the first of the kind that evaluates the equipment and methods of smoking..." -- New York Times.
£11.66
National Book Network Wildjams and Jellies Delicious Recipes Using 75
Book Synopsis
£12.30
University of Minnesota Press Savory Sweet
Book SynopsisThe first architectural history of post-1967 Jerusalem, revealing the ways architectural modernism and Zionism have intertwined to imagine and reshape the cityTrade Review"Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the Northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways."—Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest"Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper."—Lynne Rossetto Kasper, Host, The Splendid Table® from American Public Media"This delightful book is full of promise—the promise of summer being everlasting, the promise of the beguiling sweet and savory flavors of herbs, fruit, vegetables and surprising spices and combinations gracing a winter table. I love its practical side, too, such as the use of dried fruit when it’s better than fresh—a situation I’m too familiar with. This is a lovely work."—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone"Absolutely a home cook’s canning bible."—St. Cloud Times"There are 200 pages of recipes here to keep you occupied during harvest season and ensure that you’ll have a stocked pantry in the coldest, most barren months."—City Pages"In their cookbook Beth Dooley and Mette Nielsen show first-time cooks and experienced canners alike how to turn fresh produce at the peak of the season into brilliant condiments."—Viking MagazineTable of ContentsContentsConserves: Nordic Flavors of the New HeartlandThe New Heartland ApproachThe Tools!The TechniquesThe Good StuffFruitApplesApplesauce with Grapefruit and CardamomCaramel Apple Butter with LemongrassEarl Grey Crabapple JellyOven-dried ApplesSavory Apple Compote with Horseradish and ChiliBlackberriesBlackberry Bay JamBlackberry Preserves with Lime and Candied GingerBlackberry Syrup with Lime and LemongrassBlueberriesFit for a Queen JamSavory Blueberry Jam with Rosemary, Black Pepper, and Lemon VerbenaSweet Blueberry VinegarCherriesTart Cherry Jam with Vanilla, Almond, and Star AniseTart Cherry Syrup with Cardamom and Black PepperSweet and Savory Pickled Tart CherriesTart Cherry Compote with Ginger, Fennel, and Bay LeavesCitrusBlood Orange Marmalade with Vanilla and ChiliPreserved Limes with Bay Leaves and CorianderClassic Orange MarmaladeOrange Cherry ChutneySweet Brined LemonsCandied Citrus PeelBonus! Citrus SyrupCranberriesRustic Cranberry Strawberry Jam with Lime and VanillaCranberry KetchupPickled CranberriesCurrantsBlack Currant Preserves with RumBlack Currant Jam with Candied Ginger and Lemon ThymeLavender Scented White Currant SyrupSweet and Hot Red Currant RelishDried FruitApricot Prune JamBoozy FruitsElderberriesElderberry Apple ButterElderberry and Lemon Thyme ShrubGooseberriesGooseberry ChutneyGooseberry Jam with Lemon and VanillaGrapesSpicy Grape BBQ SaucePearsLime Ginger Pear ShrubSweet and Savory Pickled PearsSweet and Spicy Pear ChutneyPlumsChunky Plum CompoteOven Roasted Plum ChutneyPlum Jam with Port WineRaspberriesMinty Raspberry JamChipotle Raspberry SyrupSimple Raspberry SauceRhubarbVanilla Scented Oven Baked Rhubarb CompoteMint and Chili Sweet Pickled RhubarbRoasted Rhubarb KetchupStrawberriesOven Baked Strawberry Preserves with Ginger and Lemon VerbenaHot and Tangy Strawberry JamVegetablesAsparagusPickled Asparagus with Juniper and FennelBeansSpicy Wax Beans with TarragonWhite Bean Dip with Oven Dried Tomatoes and Smoked PaprikaBeetsPickled Golden Beets with Chili and GrapefruitRoasted Beet and Tomato RelishBroccoli and CauliflowerPickled Broccoli with Indian SpicesSpicy Pickled VegetablesCabbageCrunchy Pickled Red Cabbage with JalapeñoSimple Kraut with Apples and CorianderCarrotsCarrot Lemon Marmalade with Ginger and CardamomDanish Pickled CarrotsHot and Sweet Carrot RelishCornCorn SalsaHot and Sweet Pickled CornSweet Spicy Corn and Cabbage RelishCucumbersSavory Cucumber RelishSweet Pickled Cucumber SlicesEggplantEggplant Chutney with Cardamom and Pomegranate MolassesEggplant Dip with Poblano PeppersFennelFennel and Onion ConfitPickled Fennel with LemongrassGarlicGarlic Scape Pesto with Lemon and ThymeIndian Spiced Garlic ChutneySaffron Pickled GarlicMushroomsPreserved MushroomsMushroom KetchupOnionsCrispy Pickled Red OnionsOnion Pomegranate MarmaladeParsnipsParsnip and Grapefruit RelishParsnip Lime Marmalade with Chili and CorianderPeppers – Hot and SweetSweet Hot Pepper PicklesHarissa SauceRoasted Red Pepper DipPepper Packed KetchupRomesco DipPicante Pepper ChutneyRadishesFermented Radishes with Juniper and Coriander
£18.99
Oxmoor House, Incorporated Ball Canning Back to Basics
Book Synopsis
£16.19
Hermes House The World Encyclopedia of Fruit A Comprehensive
Book Synopsis
£7.59
Kyle Books Grow Your Own Eat Your Own Making the most of
Book SynopsisThis book is about how to make the best use of your highly nutritious, home-grown produce.
£11.99
New Society Publishers Pure Charcuterie
Book SynopsisCombines the worlds of ethical meat production with innovative ingredients and techniques . . . a must-own for amateur and professional butchers alike.?Chef Clark Barlowe, Heirloom Restaurant, Charlotte, NCCured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home.Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including: Sourcing ingredients Clear explanations of charcuterie technique Creative recipes balancing tradition and invention Smoking meats and building your own smoker The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike?and any home artisan.I don''t know of anyone that can make a description of making mortadella sound poetic, funny, emotionally engaging and most importantly, to the point.?Rey Tagle, home charcuterie masterTakes the reader on a meaty, and yet artistic journey into the wonderful world of curing meats.?Hank Will, editorial director, Mother Earth NewsTable of Contents Introduction 1 On Intention Synergy Sourcing Safety / How It Works Equipment and Supplies 2 On Precision Sausage Primer Sausage Processing Apple Horseradish Sausage Miso & Pickled Ginger Sausage Rabbit Andouille Buttermilk Boudin Blanc 3 On Suspension The Terrine Chutney & Confit Terrine Pâté of Thirds Working (Wo)man's Lunchbox Pâté 60-20 Suspension Pâté Gratin Mortadella 4 On Wholeness Dry Curing Wet Muscle Curing Bacon Corned Beef & Beef Pastrami Lardo Tasso Ham Pork Shank Confit Coppa or Capicola Black Pepper Culatello 5 On Collaboration Fermented Dry Sausages Making a Charcuterie Cabinet Starter Cultures and Beneficial Molds Koji Charcuterie Growing Koji Chile, Mustard & Pickled Celery Salami Calabrese-Style Salami with Vanilla & Lardo Nduja Koji Venison Bresaola Five-Spice Koji Lomo 6 On Culmination Cooking Sausages Smoking Meat Building Your Own Cold Smoker Serving and Storing Charcuterie Additional Recipes Homemade Horseradish Homemade Miso Sauce Pickled Ginger Fermented Sweet Pepper Pickled Celery Leaves Fennel Pickles Candied Jalapeño Pepper Pimento Cheese Spread Resources Acknowledgments About the Author A Note About the Publisher
£17.09
Workman Publishing Grow the Best Corn Storeys Country Wisdom
Book SynopsisSince 1973, Storey''s Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
£5.38
Workman Publishing Build a Smokehouse
Book Synopsis Learn how to build the best smokehouse for your backyard! Whether you are searching for an efficient way to preserve foods like poultry, fish, and game or interested in learning how to make your own affordable versions of your favorite smoked delicacies, this booklet will teach you everything you need to know about building a backyard smokehouse. Learn the basics of hot smoking, cold smoking, and curing and smoking, and find detailed instructions for building 4 different projects, from a simple smoke pit to a permanent smokehouse. Designs include: The Hot Smoke Pit The Barrel Smoker The Box Smoker Concrete Block Smokehouse with a Concrete Floor
£6.50
Workman Publishing Keeping the Harvest Preserving Your Fruits
Book SynopsisNothing says cozy like a rustic kitchen strung with dried garlic and herbs, while jars of handmade jelly sit on the counter waiting to be slathered onto freshly baked bread. Enjoy the bountiful produce picked straight from your backyard garden year-round with these simple yet satisfying home-preserving techniques. From canning, drying, and pickling in autumn to curing and cold storage after the frost comes, you'll soon be a master at outwitting nature's growing rhythms.
£12.34
Workman Publishing Dave Millers Home Brewing Guide Everything You
Book SynopsisIn this comprehensive guide to homebrewing, Dave Miller offers expert advice on the entire brewing process. With up-to-date techniques, simple definitions for unfamiliar terminology, and helpful diagrams demonstrating proper equipment layouts and methods, Miller includes everything you need to know to brew great-tasting beer at home. Clear enough for the novice, yet thorough enough to earn a home in the libraries of accomplished brewmasters, Dave Miller's Homebrewing Guide is packed with useful information that will inspire you to take your beer to the next level.
£13.29
Bookmagic The Art of Making Fermented Sausages
£14.20
83 Press Linda Skeens Blue Ribbon Kitchen
Book Synopsis
£31.46
£14.20
PATOKA PRESS Canning Full Circle
Book SynopsisCanning Full Circle breaks the mold of traditional canning cookbooks. Others fall short, giving only the canning process, failing to demonstrate what to do with the food once it is in a jar. The Canning Diva teaches readers how to incorporate home canned goods into their everyday lives with delicious meal creations. This revolutionary cookbook will teach you how to have a well-rounded kitchen pantry throughout the entire year, not just during the canning season! Not a home canner? No problem. Canning Full Circle includes recipes, tips, and techniques every home cook will find valuable. Chock-full of tantalizing photos and more than 100 recipes, readers will feel inspired to share in this time-honored craft creating and preserving meals your friends and family will love!
£25.19
Patoka Press STORING FOOD WITHOUT REFRIGERATION
Book Synopsis
£10.54
Applewood Books Everywomans Canning Book
Book Synopsis
£10.64
£23.24
Chronicle Books It Starts with Fruit Simple Techniques and
Book Synopsis
£20.89
The University of North Carolina Press Pickles and Preserves
Book SynopsisWith complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest.Trade ReviewPerfect for novices and loaded with recipes that experienced canners will enjoy." - Durham Independent Weekly"Savor sweet and sour of the South." - Southern Pines Pilot"For any homesteading novice who's been intimidated by the idea of preserving, Weigl's book can be a confidence-booster." - Edible Charlotte"A multipurpose manual to get and to give." - Charleston Post and Courier"A complete and easy to follow compendium of the pickling and preserving art." - Mobile Press-Register "Canning enthusiasts will love [Andrea Weigl's] recipes" - The New Orleans Advocate"[A] splendid series." - Los Angeles Times
£14.20
Little, Brown Book Group How to Store Your Home Grown Produce
Book SynopsisIt''s wonderful to grow your own fruit and vegetables but what do you do when it all ripens at once? How do you cope with the glut which threatens to overwhelm you?Will help all those who grow their own fruit and vegetables to store their produce properly so that it will last for months and feed the family when the garden''s bare.Easy and practical advice on how to bottle, dry, freeze and even salt home grown fruit and vegetables.Discover the taste of your delicious homemade jams, chutneys and ketchups.John and Val Harrison reveal just what you can do with that bountiful harvest and share their 30 years'' experience of growing fruit and vegetables and you''ll never waste another tomato or courgette again.Praise for John Harrison:''Britain''s greatest allotment authority''. Indpendent on Sunday.
£9.49
Read Books AZ of Homemade Chutneys Pickles and Relishes
£16.14
Rowman & Littlefield Fresh Food in a Jar Pickling Freezing Drying and
Book SynopsisFresh Food in a Jar includes everything you need to know about canning, pickling, freezing, and dryingâtips, techniques, and equipmentâas well as hundreds of recipes for jams, jellies, pickles, relish, sauces, meat jerkies, and more. Includes simple and step-by-step techniques and photos with over 150 recipes and variations.
£11.99
Rowman & Littlefield The Farm Girls Guide to Preserving the Harvest
Book SynopsisFood preservation is one of the most intimidating aspects of homesteading, yet one of the most important. Although there is a plethora of websites, books and blogs dedicated to learning how to preserve the harvest, people must search multiple places in order to gather the necessary information. For a beginner new to the world of preserving this leaves them frustrated and quite discouraged. The ideal tool for a newbie is a detailed reference guide, one such as The Farm Girl's Guide to Preserving the Harvest, that shares the basics on canning, dehydrating, freezing, fermenting, curing, and smoking, and how to use the right tools for each method. Homesteader and blogger Ann Accetta-Scott guides readers at the beginning, moderate or advanced levels of preserving. Newcomers to the world of preserving can start with a simple jam and jelly recipe using a hot water bath canner, while others may be advanced enough to have mastered the pressure canner and are ready to move onto curing and smokTrade Review"Ann has a teacher's heart when it comes to food preservation and homesteading, and each year she is asked back for her speaking engagements. From her upbeat and interactive attitude, to her truly in-depth teaching ability, attendees always walk away feeling inspired and confident in the new skills they've learned from Ann!" --Amy K. Fewell, founder of Homesteader's of America and author of The Homesteader's Herbal Companion -- Amy K. Fewell"Not only does Ann possess a wealth of knowledge on a huge variety of topics, she is charming, relatable, and fun. Ann's approach makes the most novice homesteader feel confident and the most elusive of skills feel achievable. Her passion and excitement to share her experience is contagious. After working with Ann, you walk away feeling like you've made a friend." --Michelle Banks, operations manager, The Grange Supply"Learning from Ann is like sitting with an old friend who is unveiling the simple truth behind a mystery subject. Her down-to-earth, authentic voice invites everyone to the table and is refreshing to hear." --Jessica Bishop, Scratch and Peck Feeds
£18.04
