Books.org participates in affiliate programs including Bookshop.org and the Amazon Services LLC Associates Program. We may earn a commission from qualifying purchases made through links on this page, at no additional cost to you.
Overview
I began this book some years ago, just as a means of keeping track of the new ways I was cooking as we moved away from using mass-market consumer goods and started to eat what we could grow, or gather, or buy wholesale. We learned about canning, freezing and drying; we built a root cellar and got a wood stove. When we were able to get goats, we added cheeses. We discovered organic gardening and learned about nutrition. In the midst of all this, the book grew and changed, and is still changing for me, as I live and grow. A recipe is a static thing, only a suggestion. Food is alive. It grows and changes, like a child, like. a piece of land.Synopsis
In the early 1970s, Susan Restino and her husband moved to a remote farm in Nova Scotia with their two small children. Already familiar with European cooking techniques from her time spent as a au pair in France, she spent the next few decades learning to cook for her family with what the farm provided. Mrs. Restino's Country Kitchen combines those two chapters in her life, with recipes from around the world and right next door. Both traditional and experimental, the meals here include chicken with chanterelles, rice dry-roasted instead of fried, salads and stir-fries with seasonal ingredients, and desserts that are good endings to meals, not meals in themselves. There are also sections on making wine and brewing beer, bread- and cheese-making, drying herbs, and operating a wood burning stove.