Before the days of refrigeration and packaged foods home cooks made meals from scratch using in-season ingredients to maximize their harvests and limit waste. Techniques like fermenting drying and pickling preserved their bounty and created healthy simple foods-foods that we can still enjoy today. In The Modern Pioneer Cookbook Mary Bryant Shrader shows you how to use these techniques to build a traditional foods kitchen. You ll learn how to culture dairy make nourishing bone broths prepare gut-friendly fermented recipes create a sourdough starter bake with ancient grains render animal fats home can fruits pickles and jams and much more. Detailed instructions and practical tips ensure that you ll find success-and satisfaction- in preparing food that s healthier and more economical than what you can buy at the store.