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The Gourmet Farmer Deli Book
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Format: Hardback
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The classic resource for making your own preserves, cheeses and smallgoods with SBS TV's Gourmet Farmer Matthew Evans and his friends
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
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. 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 how food used to taste.
The Gourmet Farmer Deli Book by Ross O'Meara, Nick Haddow, and Matthew Evans encapsulates the essence of traditional culinary methods and the superior flavours they produce.
Book Details
INFORMATION
ISBN: 9781760523992
Publisher: Murdoch Books
Format: Hardback
Date Published: 27 June 2018
Country: Australia
Imprint: Murdoch Books
Audience: General / adult
DIMENSIONS
Width: 200.0mm
Height: 255.0mm
Weight: 960g
Pages: 272
About the Author
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 from free range pigs they breed themselves. Cheese maker Nick Haddow owns and runs Bruny Island Cheese Company, south of Hobart.
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Milk
'[An] entertaining and deeply informative crusade into the human obsession we call milk - and a vigorous argument for us to keep drinking it.' Dan Barber 'A rich dive into milk and the bounties it offers.' Dr Norman Swan 'A revelation. Educational, relevant and eye-opening.' Nagi Maehashi, RecipeTin Eats 'Unsettling and illuminating ... Evans at his best!' Indira Naidoo Milk....Paperback$3799Unit price /UnavailableAvailableShips in 4-6 weeks -
Not Just Jam
This book is Fat Pig farm's ode to the surplus of the seasons. Overwhelmed by ripe fruit, or mountains of rhubarb, we have found ways to preserve what we grow, and what grows near us. Not Just Jam is farmer Matthew Evans' collection of more than 90 modern recipes for old-fashioned preserving methods. It is for the forager, who scours...Hardback$4500Unit price /UnavailableAvailableShips in 4-6 weeks -
The Real Food Companion
The Real Food Companion includes more than 200 recipes, with photography by Matthew's long-time friend and collaborator, Alan Benson. It is the result of Matthew's four decades as a writer, chef and farmer, and multiple years' research. Its core mission is teaching readers how to ethically source, cook and eat real food.Hardback$7999Unit price /UnavailableAvailableShips in 4-6 weeks -
On Eating Meat
Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty—and a farmer's hands-on experience—to the question of how to be an ethical carnivore. — Hugh Mackay Intellectually thrilling—a book that challenges both vegans and carnivores in the...Paperback$3799Unit price /UnavailableAvailableShips in 4-6 weeks -
The Dirty Chef
How do you go from being an urban dag to a country boy without any experience of the bush? In 2008, Matthew Evans, one of Australia's most powerful food critics, stepped off the Sydney treadmill to farm 20 acres in Australia's southernmost shire. What is it really like to take the plunge, leaving a whole world of familiar people, places,...Paperback$3299Unit price /UnavailableAvailableShips in 4-6 weeks
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