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Cornersmith

Recipes from the cafe and picklery

by James Grant and Alex Elliott-Howery
Hardback
Age range: 0 to 0 years old Publication Date: 23/09/2015
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Eat with the seasons, preserve the bounty, with ethical and delicious recipes from the Cornersmith cafe and picklery

When Alex Elliott-Howery and James Grant opened the doors to Cornersmith, their neighbourhood cafe on an unassuming street corner in Sydney's inner west, they wanted the food to represent the sustainable ethos they held to when cooking at home: making everything from scratch using local, in-season produce; avoiding processed foods; and pickling and preserving to reduce waste. But most importantly, they wanted to serve great-tasting, good-for-you food that everyone would love.

From day one the locals flocked in, and Cornersmith has since grown to incorporate a picklery, cooking school and trading system where customers can swap home-grown produce for a coffee or a jar of pickles.

This book brings together favourite dishes from the award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular pickles, jams, compotes, chutneys, relishes and fermented foods. Cornersmith food is about following the seasons, not the latest fad; it's about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it.

ISBN:
9781743362969
9781743362969
Category:
Cookery / food & drink etc
Age range:
0 to 0 years old
Format:
Hardback
Publication Date:
23-09-2015
Publisher:
Murdoch Books
Country of origin:
Australia
Edition:
1st Edition
Pages:
272
Dimensions (mm):
270x195x29mm
Weight:
1.26kg
Alex Elliott-Howery

Alex Elliott-Howery is the co-founder of what has become a thriving and boundary-breaking food community in inner Sydney.

She runs the Cornersmith cafes, renowned for their big heart and strong conscience when it comes to sustainably sourced food.

Alex teaches pickling and preserving workshops at the Cornersmith cooking school, the Picklery.

She and her team of picklers, fermenters, cheesemakers, bread bakers and others have taught many hundreds of classes over the years.

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