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Field To Table Cooking: The Fine Art Of Making The Perfect Sauerkraut

Ripton, Vt., resident Andrea Chesmans most current cookbook, The Backyard Homestead Book of Kitchen area Expertise: Field-to-Table Cooking Abilities, is a thorough guide to cooking and food conservation from making sausage, canning vegetables, dealing with sourdough and, obviously, the fine art of making the best sauerkraut.

Nothing improves a hot peta hotdog, a grilled cheese sandwich, or sausage like sauerkraut, Chesman says. She will be demonstrating the fineart of making sauerkraut at the Bennington Free Library at 7 [Thursday, Sept. 24] Purchase a book to be signed and attempt her best sauerkraut.

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