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Organic cooking on a budget : how to grow organic, buy local, waste nothing, and eat well

Author: Arabella Forge
Publisher: New York, NY : Skyhorse Publishing, [2014] ©2014
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
More and more people are interested in eating well and in understanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelming-not to mention expensive. In Organic Cooking on a Budget, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. She provides hands-on, practical advice for a new way  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Forge, Arabella.
Organic Cooking on a Budget : How to Grow Organic, Buy Local, Waste Nothing, and Eat Well.
New York : Skyhorse Publishing, ©2015
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Arabella Forge
ISBN: 9781632200785 1632200783
OCLC Number: 904338858
Description: 1 online resource
Contents: Cover; Title Page; Copyright; Contents; INTRODUCTION; How to spot a frugavore; Frugavore nutrition; Home-cooked meals; Straight from the farm; Is good food more expensive?; EAT AS A PEASANT WOULD EAT; Waste not, want not; How to minimize waste in your home; SOURCING YOUR FOOD; Some terminology; Straight from the farm; Grassroots movements; Feel at loose ends?; THE FRUGAVORE KITCHEN; Cleaning; Buying ready-made cleaning products; Making your own; Kitchen utensils; Meal planning; Lunch options for the nine-to-fiver; Make it a team effort; STOCKING YOUR PANTRY; Beans, legumes, & peas. Fats & oilsFlour; Rice; Polenta; Sago or tapioca; Coconut milk & coconut cream; Seasonings; Vinegars; Preserves, pickles, & condiments; THE VEGGIE PATCH; Planting in pots; Nature's recycling systems; Compost heaps; Worm farms; Bokashi buckets; Garden burials; Growing from seed; Some easy seeds to sow; What to plant when; Building & maintaining your soil; Long-term maintenance; Heirloom roast vegetables; Humble baked potato; Bubble & squeak; Wild greens pie; Tomato & onion pie; Cauliflowers with bacon; Garden salad; THE CHICKEN & THE EGG; A good egg; Choosing your chickens. What your hens will needChicken feed; Scratch that; To rooster or not to rooster?; Beyond the chickens: ducks, quail, & geese; Superbly scrambled eggs; Egg mayonnaise; Egg & greens pie; Omelets; Zucchini & basil omelet; Potato & nutmeg omelet; Leek & sour cream omelet; Poultry Basics; Chicken soup; Frugal roast chicken; Roast duck with orange & sage; Spanish-style chicken casserole; Chicken & leek pie; STOCKS & SOUPS; Buying stock bones; Making stock; Storing your stock; Chicken or poultry stock; Chicken-feet stock; Beef, lamb, or pork stock; Vegetable stock; Stock-broth cold cure. French onion soupPea & ham soup; Minestrone; Potato & leek soup; Chicken & corn soup; Saffron stracciatella; Chickpea & rosemary soup; Pumpkin soup; Kale & zucchini soup; Lentil soup; Bean & green soup; BEANS, LENTILS, & LEGUMES; Preparing your legumes; A note on soybeans; Cannellini bean salad with pumpkin & beets; Treacle baked beans; Chickpea salad with greens; Lentil salad; Split-pea purée (fava); Cannellini bean dip; Sweet potato hummus; MEAT; Fresh from the farm; Butchers; Supermarkets; What to buy?; Certified produce; Buying in bulk; Thrifty bits; Cooking with offal; Beef casserole. Irish stewPot-aufeu; Home-cured bacon; Home-cured bacon served with lentils; Mutton curry; Oxtail stew with apples & spices; Baked sweetbreads with butter & sage; Steak & kidney pie; Brined tongue with salsa verde; Crispy liver with caramelized onion; Liver pâté; Meatloaf with red sauce; Pork-mince apples; Marrow on toast; oroccan rabbit hot pot; Baked meatballs with nutmeg; FRESH FROM THE SEA; Buying fish; Cooking fish; Preserves & pickles; Seaweed; Oven-baked sardines with oregano; Baked whole fish with tomatoes, herbs, & fennel; Fish pie; Poached fish with sabayon sauce; Minced fish cakes.
Responsibility: Arabella Forge ; with illustrations by Genna Campton.

Abstract:

More and more people are interested in eating well and in understanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelming-not to mention expensive. In Organic Cooking on a Budget, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. She provides hands-on, practical advice for a new way of living-eating frugally. Learn how to access quality produce straight from the source; rediscover forgotten cooking techniques; create your own kitchen garden (complete with compo.

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