speaker-info

Andrea Chesman

Storey Publishing

Andrea Chesman has written more than 20 cookbooks, including Storey’s The Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers and is currently working on a book on cooking with animal fats. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. . A James Beard Award nominee for The Vegetarian Grill, she has contributed to many publications, including the Food and Wine, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont. Books by This Speaker: The Backyard Homestead Book of Kitchen Know-How, The Pickled Pantry

Andrea will be speaking at the North Carolina, Maryland Fairs

Workshops

Check It Out!

Rendering and Cooking with Animal Fats

Meat animals and poultry provide a free source of healthy, economical cooking fats. Learn how to render all kinds of fat to make it ready for cooking and baking, how to store it, and how to use it. Enjoy samples of cookies made with tallow and cookies made with lard.
Real Foods

Available In:

North Carolina, Workshop time to be determined
Maryland, Workshop time to be determined

No-Fear Canning

Canning is not difficult, but it does require that you follow the established and tested rules. Learn how to use a boiling water bath canner and atmospheric steam canner for fruits and high-acid foods like pickles. Learn how to use a pressure canner for vegetables and meat.
Real Foods

Available In:

North Carolina, Workshop time to be determined
Maryland, Workshop time to be determined