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.
Full Product DetailsAuthor: Matthew Evans , Nick Haddow , Ross O'Meara
Publisher: Murdoch Books
Imprint: Murdoch Books
ISBN 10: 1742664415
Publication Date: 01 September 2012
Audience: General/trade , General
Publisher's Status: Active
Availability: In Print
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Amelia writes: I am a big fan of challenging myself a bit in the kitchen and also a big fan of preserving my own stuff. The Gourmet Farmer Deli book is a great combination of these two things. Written by Matthew Evans, Nick Haddow (of the Bruny Island Cheese Company) and Ross O'Meara this book tesll you how to make all the things you might find in your local deli. With chapters on dairy (cultured butter, yoghurt, ricotta), meat (bacon, prosciutto, rillettes), smoking and pickling; along with recipes for using the fruits of your labour, this is a really exciting book to cook from. I've made the pork rillettes (amazing!) the café de paris butter and the pickled eggs so far, and I'm wondering if I can justify buying a sausage canon...
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