Matthew Evans, Nick Haddow & Ross O'Meara
This beautifully presented book is a must have for any enthusiastic, do-it-yourself cook that appreciates food as it used to taste. Divided into four main categories; milk, meat, fish and vegetables and condiments, it provides simple, handcrafted techniques that allows readers to put their own personal stamp on the food they eat. From churning butter, mastering the art of dried sausage to smoking your own pork middles, The Gourmet Farmer offers a master class of old-fashioned, not for the sake of it, cooking.
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