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Author: Matthew Evans
Publisher: Allen & Unwin
ISBN: 192526856X
Category : Cooking
Languages : en
Pages : 297
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Book Description
Welcome to Summer on Fat Pig Farm, where the garden prospers, the berries ripen and the aroma of fresh herbs lingers in the air. Summer is the season of surplus, a time when the sun is high and the cooking is easy. Dig in to indulgent waffles with salty butterscotch pears. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanilla-poached nectarines or raspberry cake drizzled with elderflower syrup. Gourmet farmer Matthew Evans showcases beautiful seasonal produce with this collection of fresh and simple recipes to help you bring summer into your kitchen.
Author: Matthew Evans
Publisher: Allen & Unwin
ISBN: 192526856X
Category : Cooking
Languages : en
Pages : 297
Get Book Here
Book Description
Welcome to Summer on Fat Pig Farm, where the garden prospers, the berries ripen and the aroma of fresh herbs lingers in the air. Summer is the season of surplus, a time when the sun is high and the cooking is easy. Dig in to indulgent waffles with salty butterscotch pears. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanilla-poached nectarines or raspberry cake drizzled with elderflower syrup. Gourmet farmer Matthew Evans showcases beautiful seasonal produce with this collection of fresh and simple recipes to help you bring summer into your kitchen.
Author: Matthew Evans
Publisher: Allen & Unwin
ISBN: 1760871613
Category : Social Science
Languages : en
Pages : 319
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Book Description
A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer. 'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.' Hugh Mackay 'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.' Richard Glover How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.
Author: Matthew Evans
Publisher:
ISBN: 9781743795392
Category : Cooking, Australian
Languages : en
Pages : 320
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Book Description
We all want more air in our lives. Brighter skies, slower days, more time for growing, for cooking, for family. In The Commons, a book inspired by the hit SBS television show Gourmet Farmer, Matthew Evans captures Fat Pig Farm's year of growing, cooking and feasting. It's part how-to, part evocative diary, part cookbook (with more than 100 recipes). It's the perfect inspiration for those about to embark on a simpler life, a handy reference for those who already have done just that, and a vicarious solution for those who just want to dream the dream without leaving home.
Author: Matthew Evans
Publisher: Allen & Unwin
ISBN: 1952533570
Category : Cooking
Languages : en
Pages : 363
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Book Description
Former chef and food critic Matthew Evans shows us how to preserve when the bounty is at its peak. Not Just Jam is gourmet farmer Matthew Evans's ode to the surplus of the seasons -- a collection of more than 90 modern recipes for old-fashioned preserving methods. Not just for those with their own orchard, but also for those passionate about flavour. For the freegan, who scours the suburbs looking for fruit trees whose bounty is overlooked by others. For the cook, who wants their dishes to resonate with flavours borne from their own hands. Anyone can make pear and cardamom jam to brighten morning toast or beetroot relish to use all year. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the place you call home. It's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.
Author: Matthew Evans
Publisher: Allen & Unwin
ISBN: 1761189433
Category : Science
Languages : en
Pages : 313
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Book Description
A powerful, entertaining and, at times, eviscerating commentary on the most controversial of original superfoods. '[An] entertaining and deeply informative crusade into the human obsession we call milk – and a vigorous argument for us to keep drinking it.' Dan Barber 'A rich dive into milk and the bounties it offers.' Dr Norman Swan 'A revelation. Educational, relevant and eye-opening.' Nagi Maehashi, RecipeTin Eats 'Unsettling and illuminating ... Evans at his best!' Indira Naidoo Milk. It's in our coffee, on our cereal. We see it in processed form – yoghurt, butter, cheese, skimmed and lactose free. It's there in almond form, or made from oats or soy, and is as lauded as the 'perfect' food or lambasted as not fit for human consumption and a toxic planet killer, depending on who you trust. Which type you drink, whether you were raised on breastmilk, what you think of it, is affected by culture, biology and fashion. How you view it is driven by your gender and your politics, as well as your geography. The miracle liquid has suffered an image problem. It has been used to keep people poor, to keep women subjugated, and to build corporate and medical careers. It's been blamed for climate change, the breakdown of human health, and an enabler of the industrial revolution. From perfect food to pariah, milk's role in life has often been debased. Milk celebrates the majesty of this noble liquid, and delves into the many pretenders to its throne, from formula to mylk. It looks at the transformation of what a milk-producer eats into one of the most nutrient dense foods available, and how that can be transformed again into the butter, cheese and clotted cream that we know and love today. It's an exploration of the science, history and politics of what makes mammals different from every other life form on earth.
Author: Matthew Evans
Publisher: Allen & Unwin
ISBN: 1743435657
Category : Biography & Autobiography
Languages : en
Pages : 338
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Book Description
The funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans' transformation from high-profile food critic to television's Gourmet Farmer. How do you go from being an urban dag to a country boy without any experience of the bush? In 2008 Matthew Evans, one of Australia's most powerful food critics, stepped off the Sydney treadmill to farm 20 acres in Australia's southernmost shire. What is it really like to take the plunge, leaving a whole world of familiar people, places and work behind? How does it feel to use a cordless drill for the first time, to plant a vegetable garden, to milk a cow, to slaughter a chook for dinner? And what if a TV show is filming the whole process? This is the story of that transformation. The story of a life more in tune with the seasons and more connected to the soil. A life that is as rewarding as it is exhausting. The story of a family trying to turn a living from the noble and ancient art of growing things on the land.
Author: Jill Winger
Publisher: Flatiron Books
ISBN: 1250305942
Category : Cooking
Languages : en
Pages : 538
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Book Description
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
Author: George Orwell
Publisher:
ISBN:
Category : Fiction
Languages : en
Pages : 0
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Book Description
Author: Jodi Wilson
Publisher: Allen & Unwin
ISBN: 1761063707
Category : Self-Help
Languages : en
Pages : 259
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Book Description
An exquisitely photographed exploration of what it is to find purpose, joy and connection in the simple things. 'In a time of infinite choice and possibility, Jodi has provided a grounded road map to becoming a grateful, settled soul.' Alexx Stuart, author of Low Tox Life 'I'm not here to nag you and tell you that you need to live with less stuff. Nor will I tell you that owning less is a sure and certain path to happiness. But let me tell you what it's like to carry all you own with you ... to reduce your consumption and increase your free time and to realise that everything you need in life can fit in a caravan along with those you love most ...' It is natural to fear uncertainty. But what if you embraced it, listened to your intuition and made the tiny or big decisions to slow life right down? What if you had more space in your life for connection to nature and those around you? What if you stepped off the treadmill and forged a new path? In Practising Simplicity, author and photographer Jodi Wilson shines a light on all the best things in life that don't cost money and how you can incorporate them into your lifestyle, whatever your circumstances. For her, the simplicity of living in a tiny home on wheels was at first terrifying but ultimately the essential answer to anxiety and overwhelm. A beautiful, unflinching encouragement to let go of the unnecessary, Practising Simplicity inspires us to celebrate the simple yet extraordinary joys that make life meaningful.
Author: Matthew Evans
Publisher:
ISBN: 9781743792889
Category : Cooking (Meat)
Languages : en
Pages : 224
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Book Description
Australians are beginning to change the way they eat - from an interest in local produce to an awareness of the impact that meat has on their health and on the planet - and Matthew Evans is here to help. For the Love of Meat is a book inspired by the SBS documentary of the same name (screening October). Its mission is to encourage people to think differently about the protein they consume - including how much, where it comes from, and how sustainable it is. Along with chefs from all over Australia, author and host Matthew Evans of Gourmet Farmer fame has created dinner recipes that reframe the role of meat in our diet - helping Australians make the most of the meat they buy and teaching them the best-value and most ethical ways to consume it. With informative 500-word breakouts that explore the subject in more depth as well as recipes from a host of favourite chefs from across the country, For the Love of Meat will start a new conversation in Australian homes about food, agriculture and sustainability without compromising on eating well every day.
