• The Gourmet Farmer Deli Book

    The Gourmet Farmer Deli Book (Hardback) By (author) Matthew Evans, By (author) Ross O'Meara, By (author) Nick Haddow

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    DescriptionFollowing the success of "The Real Food Companion" and "Winter on the Farm", Matthew Evans brings us a beautifully photographed new book celebrating the way we used to cook food and how it used to taste. Why would you make your own sausages, cure your own ham, pickle your own fish or preserve your own vegetables? It's quite simple, because it tastes better. "The Gourmet Farmer Deli Book" is not a weekday cookbook; it's about celebrating and enjoying the artisan processes involved 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. Also included are simple recipes incorporating these delicious artisan ingredients (which you can buy from your local deli, if you don't want to make them yourself). Rustic, flavoursome dishes are the order of the day in this beautiful book that rejoices in taking your time and enjoying traditional ways of preparing food. Key points: the book has a two-fold approach: step by step processes to guide you through making the deli items yourselves, plus additional recipes using those ingredients; artisan feel, beautiful photography; and, tips and hints on what to look for when buying cured meats, small goods, cheeses, preserved fish at the deli.


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  • Full bibliographic data for The Gourmet Farmer Deli Book

    Title
    The Gourmet Farmer Deli Book
    Authors and contributors
    By (author) Matthew Evans, By (author) Ross O'Meara, By (author) Nick Haddow
    Physical properties
    Format: Hardback
    Number of pages: 272
    Width: 200 mm
    Height: 255 mm
    Thickness: 34 mm
    Weight: 1,008 g
    Language
    English
    ISBN
    ISBN 13: 9781742669809
    ISBN 10: 1742669808
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WBA
    BISAC V2.8: CKB000000
    DC23: 641.4
    Publisher
    MURDOCH BOOKS
    Imprint name
    MURDOCH BOOKS
    Publication date
    11 October 2012
    Publication City/Country
    Millers Point
    Author Information
    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 small goods made from free range pigs they breed themselves. Cheese maker Nick Haddow owns and runs Bruny Island Cheese Company, south of Hobart.