The GOURMET FARMER DELI BOOK

Food as it used to taste

by Matthew Evans, Nick Haddow and Ross O'Meara

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New hardcover cookbook, published 2012. 262 pages, with fabulous photography by Alan Benson.

Food critic turned farmer Matthew Evans and his two best mates, curing, smiking and pickling are part of daily life. There's one reason for this: flavour. In this book they .share their skills for making everything from cheese and butter to hams, sausages, smoked fish and pickled vegetables, as well as simple recipes using thses ingredients.

Why would you make your own sausages, cure your own ham, pickle your own fish or preserve your own vegetables? It’s quite simple, really: because it tastes better. This book has a two-fold approach. Firstly it celebrates 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. And secondly it provides simple, delicious recipes where those ingredients - which you can buy from your local deli, if you don’t want to make them yourself - are the stars of simple, rustic, flavoursome dishes. This beautifully photographed book celebrates the way we used to cook and food how it used to taste.

Contents include

• Introduction
• Milk
• Meat
• Fish
• Vegetables and condiments
• Index and acknowledgements

The Gourmet Farmer Deli Book is an Australian publication. Measurements are in metric and imperial.

About the authors

Matthew Evans trained as a chef, then worked as a food writer and restaurant reviewer for a decade or so. Matthew has been the café reviewer for The Age’s Epicure section, worked for local and international food magazines, and was The Sydney Morning Herald’s Chief Restaurant Reviewer for five years. He was also the co-editor of the Sydney Morning Herald Good Food Guide from 2002-2006. Since 1997 he has been writing a weekly recipe column for Good Weekend magazine, which also appeared in The West Australian each Saturday for five years. These days Matthew lives the life most of us can only dream about, rearing old breed pigs and chooks and baking in a woodfired cooker on a small farmlet in Tasmania's beautiful Huon Valley. When he's not milking Maggie the fat, soft-eyed jersey cow, he's trying to get vegies to grow where the possums won't eat them. Matthew shares Puggle Farm with his gorgeous boy Hedley and his gorgeous girl Sadie.

Matthew has written, edited and contributed to numerous publications, including recipe books and travel guides. The Real Food Companion is Matthew's seventh book about food. His other books include Kitchen Basics, Never Eat Chicken on a Monday and The Weekend Cook. Matthew's latest book, Winter on the Farm, is also available. Click here for more information on his books.

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The Gourmet Farmer Deli Book by Matthew Evans, Nick Haddow and Ross O'Meara