THE PRACTICE OF SOFT CHEESEMAKING - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market. By C.W. Walker-Tisdale And Theodore R. Robinson. Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on Soft Cheesemaking is both expensive and hard to find in its first editions. READ COUNTRY BOOKS have republished it in an affordable, high quality, modern edition, using the original text and artwork. Ninety five pages contain detailed chapters on: - The Production and Handling of Milk. - Cream: Its Production, Composition and Properties. - Principles of the Manufacture of Soft Cheese. - Varieties of Soft Cheese and Their Process of Manufacture. - Cream Cheese. - Double Cream Cheese. - Rennetted Cream Cheese. - Gervais. - Bondon. - Coulommier. - Cambridge or York. - Sour Milk or Lactic Acid Cheese. - Pont L'Eveque. - Camembert. - Little Wensleydale. - Colwick. - Ripening. - Packing and Marketing. - Dairy Terms. - Regulations. - Preservatives and Colouring. - Measures. - etc. The book is illustrated with full page vintage photos and various line drawings. Twelve pages of advertisements for dairy equipment and associated items have been reproduced for their historical interest. This fascinating little book will be of much interest to anyone with an interest in dairy farming or the production of dairy products on a large or small scale. "The book is a model of conciseness and clearness. The instructions given as to the handling of milk are admirable, and the particulars of making all kinds of soft and cream cheese leave nothing to be desired." - FARMING PRESS.

"Wherein the gardener learns how to grow vegetables and the housewife how to cook them." Originally published in 1937, this is a wonderfully detailed and simple guide to, first, growing and then cooking your own vegetables. A hugely useful tome for the kitchen gardener, written with simple, easy to follow instructions and hints and tips. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Introduction By C. H. Middleton - Introduction By Ambrose Heath - General Cultivation - Enemies Of The Kitchen Garden - An ABC of Vegetables - Salad Vegetables - Garden Herbs - Vegetable Dishes - A Few Vegetable Soups - Salad, Raw and Cooked - Herbs - Index - Index To French Recipes - Index To Latin Names

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.

He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob.

With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.

This practical pocket guide includes 194 edible fruits, nuts and seeds, flowers, greens and vegetables, herbs, roots, whole plants, fungi, seaweeds and shellfish that you can forage in the UK and Europe.

Each species account includes accurate artworks and concise descriptions outlining essential details to help you identify species in the field, as well as information on where you can find species and helpful tips on how to cook and bake with the food you forage.

The author's introduction offers practical advice on foraging safely and legally and outlines how to prepare and preserve your foraged foods, including making mead and jam, drying herbs, storing mushrooms for later use and how to safely prepare foraged shellfish. The helpful fold-out poster shows common edible species grouped by season and by habitat.

Originally published in 1916, this is a wonderfully detailed guide to the growing, cultivation, harvesting and use of every type of herb. Written with the intention of providing instruction to grow enough herbs to resell or use in medicine, this book is packed with information - all of it still practical and useful to today's grower. Content Include - Herb Collecting Generally - Herbs in the Various Systems of Medicine and the Herbalists, Ancient and Modern - Weed Collecting - Methods of Drying Herbs - Herb Growing - A Note on Intensive Culture - Herbalist Pharmacy and the Revival of the Domestic Still Room - List of Medical Plants Arranged Under their Natural Orders - Trees and Shrubs - Explanation of Medical Terms

Originally published in 1936, by the celebrated writer Eleanour Sinclair Rohde, this book treats the subject of herbs, 'chiefly with a view to the making of a herb garden and the use of herbs for decorative effect in th flower garden'. This book covers the uses and the cultivation of herbs in exhaustive detail and is still of great practical use today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Hesperides Press are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: The Charm of Herb Gardens - Rosemary - Lavender Lore - Sages of Virtue - The Bergamots - Paths of Thyme - A Collection of Marjorams - Stately Herbs - Kitchen and Salad Herbs - Bitter Herbs - Some Herbs Used in Medicine and Magic - The Making of a Herb Garden and Some Recipes

Winner of Delicious magazine's Book of the Year award (2022) Vibrant, bright and bursting with flavour, this is the definitive guide to the much-loved tomato. Where would we be without the tomato? From South America, on through much of Europe, Northern Africa and Southern Asia, almost every culture and cuisine has found ways of making tomatoes their own. Fresh and also tinned, tomatoes have proved themselves to be an endlessly versatile ingredient, much loved by all. In Tomato, best-selling author and professional chef Claire Thomson offers up her best 80 recipes with tomatoes as star of the show. From Burnt tomato salsa and Peach, tomato & feta salad, to Tomato beignets, Crab & tomato tart, and Lamb, tomato & black olive ragu, the gorgeous recipes will satisfy and delight. Celebrating juicy, seasonal produce at the height of tomato season, there are also dishes that work just as well (or better) with tinned tomatoes during the colder months, ensuring year-round feasting. A fascinating cookbook for when you're stuck with a glut, or simply if you want to explore new flavours and techniques, Tomato is a colourful and dynamic source of kitchen inspiration.