A Green Guide to Traditional Country Foods: Discover Traditional Ways to Cure and Smoke, Pickle and Preserve, Make Cheese, Bake and More.

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Food expert Henrietta Green shows you traditional food crafts and demonstrates how you can try them in your own kitchen. The book is divided into six chapters, starting with the Dairy, where cheese-making and churning butter are explained, followed by enticing recipes to make your own soft cheese, buttermilk, yogurt, and more. Learn the history of bread-making in the Bakery, as well as how to bake your own delicious loaves, while the Pantry explains pickling and preserving techniques. For those with a sweet tooth, discover the art of cooking with chocolate and sugar in the Candy Store with recipes for childhood classics. The Butcher’s Shop chapter is heaven for meat lovers with detailed explanations of the different cuts of meat plus how to butterfly joints and make your own sausage meat. In the Smokehouse, find out how to cure meat and fish, and how to set up a basic smoker in your
own home. Also included are interviews with award-winning producers, who explain the history and the passion that goes into making food. They share their knowledge and experience and offer tips and recipes to try at home.

* Contains delicious recipes for baking, curing, pickling, preserving, cheese-making, and more.

* With new farmers’ markets starting up every week, providing people with locally sourced food sold by the producers themselves, traditional country food is more popular than ever.

* Henrietta has won several awards including a Guild of Food Writers’ Award for the greatest contribution to British food, BBC Radio 4 Food Programme’s Campaigner and Educator 2000, and The Good Housekeeping Award 2006 for

Outstanding Contribution to Food.

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Description

Author: Henrietta Green
Publisher: CICO Books
Year: 2011
Pages: 192
Printed: New York, NY
ISBN: 978-1-907563-28-7
Binding: Hard Cover
Book Condition: New
Weight: 850 gr.
Description from the publisher: Food Expert, Henrietta Green shows you all the traditional food crafts and demonstrates how you can try them in your own kitchen. The book is divided into six chapters, starting with the Dairy, where cheese-making and churning butter are explained, followed by enticing recipes to make your own soft cheese, buttermilk, yogurt and more. Learn the history of bread-making in the Bakehouse, as well as how to bake your own delicious loaves, while the Pantry explains pickling and preserving techniques. For those with a sweet tooth, discover the art of cooking with chocolate and sugar in the Sweet Shop with recipes for childhood classics. In the Smokehouse, find out how to cure meat and fish and how to set up a basic smoker in your own home. Finally, the Butcher’s Shop is heaven for meat lovers with detailed explanations of the different cuts of meat, plus how to butterfly joints and make your own sausage meat. Also included are interviews with award-winning producers, who explain the history and the passion that goes into making food. They share their knowledge and experience and offer tips and recipes to try at home.

Additional information

Weight 0.850 kg

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