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.
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 form free range pigs they breed themselves. Cheese maker Nick Haddow owns and runs Bruny Island Cheese Company, south of Hobart.
Matthew Evans, Nick Haddow, Ross O'Meara
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Food & Drink: General
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