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The Gourmet Farmer Deli Book

The Gourmet Farmer Deli Book

Food As It Used to Taste

by Nick HaddowRoss O'Meara and Matthew Evans
Hardback
Publication Date: 01/10/2012

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$49.99
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.
ISBN:
9781742669809
9781742669809
Category:
TV / celebrity chef cookbooks
Format:
Hardback
Publication Date:
01-10-2012
Publisher:
Murdoch Books
Country of origin:
Australia
Pages:
272
Dimensions (mm):
255x200x34mm
Nick Haddow

Nick Haddow is the founder of Bruny Island Cheese Company on Bruny Island, Tasmania. He moved to Tasmania in 2001, first to work at the internationally renowned Pyengana Dairy, before moving on to his own business in 2003.

He has a long background in hospitality and food: his cheese mentors include Will Studd and Richard Thomas (two of the biggest names in Australia); he won a Queen's Trust Grant to work with cheese makers in Europe; scored a gig with Randolph Hodgson at Neal's Yard Dairy in London; and returned to work alongside Studd and Stephanie Alexander in setting up Richmond Hill Cafe & Larder at the time considered the best cheese retailer in Australia. Since opening the Bruny Island Cheese Company, he has quickly earned a reputation for excellence as well as for a long time being the only legally recognised producer of raw milk cheese in Australia.

He has an online shop and a 16,000-strong cheese club membership, who receive regular deliveries of cheese, dispatched all over Australia from Bruny Island. He also has a cellar door at Bruny Island, a stall at Salamanca Market in central Hobart, and a cellar door under the stairs at the Salamanca Arts Centre. Nick has a media profile courtesy of his supporting role with Ross O'Meara in Matthew Evans Gourmet Farmer series on SBS. The trio have written two books: The Gourmet Farrmer Deli Book, and Gourmet Farmer Goes Fishing.

Ross O'Meara

Ross O'Meara has been a chef for thirty-three years, and has lived in the US, UK, France and all over Australia. He holds a game-harvesting licence. Some might call him a hunter, but he prefers game-harvester: he says a hunter shoots for a trophy, a harvester shoots for a meal. After several years pig farming on Tasmania's Bruny Island, he relocated to Mansfield, in north-east Victoria, with his wife and three children, to have access to hunting all year round. He is sought out by chefs across the country as a leading source of local knowledge in the field of game meat harvesting. Ross is also known as one of three hosts of the long-running SBS television series Gourmet Farmer, with Matthew Evans and Nick Haddow. Ross appeared on several series, as well as being co-author of two cookbooks with Evans and Haddow: The Gourmet Farmer Deli Book and The Gourmet Farmer Goes Fishing.

Matthew Evans

Matthew Evans is Australia's favourite tree-changer. A former chef and food critic, Matthew is now a Tasmanian smallholder, food writer and food activist. He fattens pigs, milks cows, tends a garden and writes about food from his office on Fat Pig Farm, in the gorgeous Huon Valley.

Matthew is the star of the long-running SBS TV series The Gourmet Farmer, as well as the recent documentary on seafood, What's the Catch?, in which he advocates for a change to Australian food labelling laws.

He is the author of twelve books, including the authoritative Real Food Companion, his autobiographies Never Order Chicken on a Monday followed by The Dirty Chef, he co- authored The Gourmet Farmer Deli Book and The Gourmet Farmer Goes Fishing, and most recently published Summer on Fat Pig Farm.

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