From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, the authors arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body.
The authors celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly experiencing your food.
Ken Albala, is professor of history at the University of the Pacific and author of Eating Right in the Renaissance, The Banquet, and Beans: A History. Visit his website at www.kenalbala.blogspot.com.
Rosanna Nafziger spent her girlhood working in the orchard and selling pies at market. Now she writes about old-fashioned cookery on her blog, Paprikahead.com.
To enter this giveaway go to
http://blesstheirheartsmom.blogspot.com/
Good luck everyone.
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