The Gourmet Farmer Deli Book: Food As It Used to Taste by Matthew Evans and Nick Haddow and Ross O'Meara

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  • Yoghurt and olive oil cake

    • e_ballad on May 09, 2018

      We found this too sweet for our liking. We checked at 45 mins & unfortunately it was already burned, so would suggest looking in at 40mins rather than the 50-55 mins specified in the recipe.

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  • ISBN 10 1742664415
  • ISBN 13 9781742664415
  • Published Sep 01 2012
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Murdoch Books Pty Ltd

Publishers Text

Following 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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