New addition to The Library
Fudge, Cheese, Yogurt, Cured Meats, Pickling and Preserving and Bread. This is making my mouth water thinking about it. Definitely loving the idea of learning this sort of thing in my weekends. Really simple stuff. It’s work time though right now, so another instant timtam in the meantime!
THE DAIRY shows the processes involved in cheese-making, churning butter, making yoghurt and more. THE BAKERY looks at the history of bread-making while THE PANTRY shows the techniques used to pickle and preserve fruit and vegetables.THE SWEETSHOP will satisfy anyone with a sweet tooth with techniques on cooking with chocolate and sugar. THE BUTCHER’s chapter is heaven for meat lovers, with detailed explanations on how to air-dry meat and make your own sausages. Finally, THE SMOKEHOUSE shows how to cure meat and fish and gives helpful tips on smoking produce in your own home.
We now have in stock this wonderful book $79. See the video below in our previous post. x
Chad Robertson’s Tartine Bread begins with a basic recipe for the acclaimed Tartine Country bread. After the basic recipe is explained, Chad then shows how variations from this master recipe lead to wonderfully diverse breads. Also included are more than 30 sweet and savory recipes using days-old bread to make sandwiches, classic soups, and hearty salads.
"…the most beautiful bread book yet published…" — The New York Times
This is a beautiful and necessary cook book from a wonderful bakery.