The Gourmet Farmer Deli Book

Matthew Evans, Ross O'Meara and Nick Haddow
AUD $49.99
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As seen on SBS TV's The Gourmet Farmer, Matthew Evans and his friends share the secrets to making your own smallgoods and preserves, and using them in delicious recipes.

Why would you make your own sausages, cure your own ham, pickle your own fish or preserve your own vegetables? It's quite simple, really: because it tastes better. This book has a two-fold approach. Firstly it celebrates the artisan process in making items you'd typically find in your local deli - from cheese and cream to cured and smoked meats to pickled fish and vegetables. And secondly it provides simple, delicious recipes where those ingredients (which you can buy from your local deli, if you don't want to make them yourself) are the stars of simple, rustic, flavoursome dishes. This beautifully photographed book celebrates the way we used to cook and food how it used to taste.

Author bio:

Food writer and former restaurant critic Matthew Evans left Sydney to run a smallholding in Tasmania. He runs a market stall with former chef Ross O'Meara selling salami, rillettes and smallgoods made form free range pigs they breed themselves. Cheese maker Nick Haddow owns and runs Bruny Island Cheese Company, south of Hobart.

Category: TV / Celebrity Chefs
ISBN: 9781742664415
Awards: Highly Commended, 2013 61st APA Book Design Awards - Best Designed Cookbook

Shortlisted, 2013 Book Design Awards - Cookbook

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Publisher: Murdoch Books
Imprint: Murdoch Books
Series: Gourmet Farmer
Pub Date: September 2012
Page Extent: 204
Format: Hard Cover
Age: 0 - 0
Subject: TV / celebrity chef cookbooks