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Professional chefs, wannabe farmers and flavour seekers, Darren
Roberston and Mark LaBrooy are passionate about growing, sourcing
and making their own food. In this quirky and fresh take on cooking
with wholefoods, Mark and Darren share more than 80 delicious
recipes, based around whole grains, free-range meat, sustainable
seafood, fresh vegetables and fruit, and nuts and seeds. All of
their dishes are bursting with flavour, colour and goodness.The
book also features a series of how-to sections, showing you how
easy it is to create your own basics from scratch. Learn how to
make yoghurt, flavoured vinegars and salts, smoked salmon, beef
jerky and fermented veggies such as sauerkraut and kimchi. There's
a comprehensive user's guide to grains, nuts and seeds, as well as
sections on cooking with spices (you can't beat a good curry
night!), using secondary cuts of meat in your recipes, simple ways
to cook whole fish, preserving foods, cold-pressed juices etc.
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