From Scratch
More than 200 handmade pantry essentials and other life-affirming kitchen miracles
$49.16
- Hardcover
320 pages
- Release Date
7 September 2022
Summary
From Scratch is a cheerful collection of recipes, and a simple guide to making your own food and staples, starting at the very beginning. If you are looking for a connection with what you eat, then this book is for you. More than 200 straightforward recipes – from basic pantry items and essential dairy products to decadent cakes, tasty dips, crackers, ferments and drinks – will give you the confidence to leave industrialised packaged goods behind.
Author Fiona Weir Walmsley paints a b…
Book Details
| ISBN-13: | 9781743798072 |
|---|---|
| ISBN-10: | 1743798075 |
| Author: | Fiona Weir Walmsley |
| Publisher: | Hardie Grant Books |
| Imprint: | Hardie Grant Books |
| Format: | Hardcover |
| Number of Pages: | 320 |
| Release Date: | 7 September 2022 |
| Weight: | 1.18kg |
| Dimensions: | 38mm x 247mm x 188mm |
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What They're Saying
Critics Review
“This attractive new cookbook is a deal with for many who need to get again to fundamentals within the kitchen…From staples like mayo and yogurt (sure, actually), to extra complicated dishes, like ice cream and bacon jam, Walmsley’s e-book is a delight and a enjoyable problem for dwelling chef’s who need to degree up their cooking recreation a bit.” -The Daily Inserts
About The Author
Fiona Weir Walmsley
Fiona Weir Walmsley is a cheesemaker and farmer in Gerringong, NSW. The family have been on the farm since the mid 1800s, when they arrived from Northern Ireland with nothing except a dream, a small amount of dairy farming knowledge and a cooking kettle that is still on their back verandah. Fiona and her husband Adam raise dairy goats, meat chickens, laying hens, pigs and bees, and they make cheese and operate a commercial farm kitchen that produces ferments and other deliciousness. On top of that, they grow coffee and cut flowers and run a cooking school teaching traditional food skills, such as sourdough baking, cheesemaking and fermentation.
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