Gourmet Farmer Deli Book

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A beautifully photographed book celebrating the way we used too cook food and how it used to taste

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. Matthew and his friends celebrate the artisan process in making items you would typically find in your local deli, from cheese and cream or cured and smoked meats to pickled fish and vegetables. Also included are more than 100 simple recipes incorporating these delicious artisan ingredients (which you can buy from your local deli, if you don’t want to make them yourself—tips are included on what to look for when buying items at the deli).  Rustic, flavorsome dishes are the order of the day in this beautiful book that rejoices in taking your time and enjoying traditional ways of preparing food. Includes dual measures.


Matthew Evans is a food writer and former restaurant critic who runs a smallholding in Tasmania. He and former chef Ross O'Meara run a market stall selling products made from free-range pigs they breed themselves. Cheesemaker Nick Haddow owns and runs Bruny Island Cheese Company in Tasmania.