The Gourmet Farmer Deli Book

Matthew Evans, Ross O'Meara, Nick Haddow

$49.99

Hardback

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English

Murdoch Books
27 June 2018

Cookery, food & drink; General cookery & recipes; TV & celebrity chef cookbooks

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.

By: Matthew Evans, Ross O'Meara, Nick Haddow
Imprint: Murdoch Books
Country of Publication: Australia
Dimensions: Height: 255mm, Width: 200mm,
Weight: 960g
ISBN: 9781760523992
ISBN 10: 1760523992
Pages: 204
Publication Date: 27 June 2018
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.