| #1049384 in Books | 2016-01-01 | Original language:English | PDF # 1 | 10.30 x1.30 x8.25l,.0 | File Name: 1742664415 | 200 pages
||1 of 1 people found the following review helpful.| Great place to start your charcuterie adventure|By Hans Appel|A book that is straightforward and to the point. Easy and diverse recipes from curing and aging your own hams to using that ham on a pizza. This book will help the enthousiast discover a range of techniques and funamentals aswell as diverse recipes from around the world. You will definetely be motivated to get start|About the Author|
Matthew Evans is a food writer and former restaurant critic who runs a smallholding in Tasmania. He and former chef Ross O'Meara run a market stall selling products made from free-range pigs they breed themselves. Cheesemaker
Why would a person make their own sausages, cure their own ham, pickle their own fish, or preserve their own vegetables? Simple, because it tastes better!
This book takes a two-fold approach by first it celebrating 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. Second, it provides simple, delicious recipes where those ingredients are the stars... [PDF.qz99] Gourmet Farmer Deli Book Rating: 3.85 (563 Votes)
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You can specify the type of files you want, for your gadget.Gourmet Farmer Deli Book | Matthew Evans. A good, fresh read, highly recommended.
