Books

Basic Butchering of Livestock & Game

By John J. Mettler Jr., DVM. 208 pages, 6" x 9". Softcover. Filled with information on all aspects of butchering wild and domestic animals, this book is easy enough for amateurs, but detailed enough for experienced livestock producers. S... More.

A Guide to Canning, Freezing, Curing, & Smoking Meat, Fish, & Game

By Wilbur F. Eastman Jr. Third Edition. 240 pages, 6" x 9". Softcover. Completely revised and updated to comply with the latest USDA health and safety guidelines. This no-nonsense guide to canning, freezing, curing, and smoking meat,... More.

Hobby Farming for Dummies

By Theresa A. Husarik. 384 pages, 9-1/8" x 7-2/5". Softcover. A practical guide that explains how to handle all the basics of small-scale farming, from growing healthy crops to raising livestock and managing your property. Cov... More.

Living the Country Lifestyle All-In-One for Dummies

696 pages, 7-3/8" x 9-1/4". Softcover. Expert tips for a simpler, less-frantic lifestyle. Provides today’s readers with an introduction to the time-tested skills and wisdom that have been the cornerstone of self-... More.

The Joy of Rhubarb

By Theresa Millang. 246 pages. 8" x 7-1/2". Softcover. Eating fruit doesn’t have to be boring! Tantalizing recipes show you a variety of ways to prepare and reap the health benefits of fruit. Over 200 recipes. More.

The Joy of Apples

By Theresa Millang. 256 pages. 8" x 7-1/2". Softcover. Eating fruit doesn’t have to be boring! Tantalizing recipes show you a variety of ways to prepare and reap the health benefits of fruit. Over 200 recipes. More.

The Joy of Strawberries

By Theresa Millang. 240 pages. 8" x 7-1/2". Softcover. Eating fruit doesn’t have to be boring! Tantalizing recipes show you a variety of ways to prepare and reap the health benefits of fruit. Over 200 recipes. More.

Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl

By A.D. Livingston. 160 pages, 5-1/2" x 8-1/4". Softcover. There’s nothing like tasty, chewy jerky for satisfying those hunger cravings. Moreover, jerky is made from lean cuts of meat, so it’s naturally low in fat and ... More.

Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin

By Martin Hintz and Pam Percy. 260 pages, 8-1/2" x 8". Softcover. Features more than 100 recipes from farmhouse favorites to sophisticated cuisines, cheese trivia, profiles of cheesemakers, and cheese tips. Copyright 2008. More.

American Farmstead Cheese

By Paul Kindstedt. 300 pages, 7" x 10". Hardcover. This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport – all of which... More.