Mrs. Wheelbarrow's Practical Pantry
In Mrs. Wheelbarrow's Practical Pantry, Cathy Barrow introduces a world of practical and easy-to-master techniques, tools, and recipes for preserving fruits, vegetables, meats, and fish, canning beans and soups, and making cheese. Readers will learn the pros and cons of pectin, the essential technique of brining, and the comforting fact that they can make cheese in their own homes. Present throughout each chapter are Bonus Recipes, which use ingredients from that pantry of goodness—tomato soup from canned crushed tomatoes, brined pork chops with garlicky bok choy, rugelach made with apricot preserves, kale and potato galette with duck fat crust from homemade crème fraîche and duck confit. This cookbook further inspires home cooks with more than 150 stunning color photographs that feature fresh produce in season, cooking techniques, and finished dishes.
Cathy Barrow
Cathy Barrow is the author of the food blog Mrs. Wheelbarrow’s Kitchen. The Huffington Post recently praised her new cookbook, Mrs. Wheelbarrow’s Practical Pantry, as “an astonishing collection of practical and essential preserving techniques, canning, brining, curing, cheesemaking for the modern kitchen and today's cook”. Barrow has written for the New York Times, Garden and Gun, Southern Living, and NPR, among others. She appeared recently on ABC’s “The Chew” teaching Carla Hall how to can tomatoes, and you can catch Barrow soon on an upcoming interview on “The Splendid Table”. She lives in Washington, DC, with her husband, Dennis, Louie and Morty, the two schnauzers, and an all-white cat.