POTATOES VEGETABLES FRUIT (PVF / AGF)
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Eat your flowers: a cookbook by
Cooking with botanical ingredients for stunning visuals and delicious flavors, from Loria Stern, the originator of the botanical-pressed cookies trend"--. "Eat Your Flowers shows you how to transform botanical ingredients "root to stem" into recipes that are a pleasure to make, eat, and share.
The Science of Spice: understand flavour connections and revolutionize your cooking by
Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work together to create exciting layers of flavour and new sensations.
River Cottage fruit every day! by
Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains.
The Art of Cooking with Vegetables by
Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arp#65533;ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arp#65533;ge is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation of chefs. Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. Ranging through the year, the recipes include: Asparagus, pear, lemon and sorrel in April and May Peas, pink grapefruit, almond and thyme in July and August Beetroot, blackberry, sage and lavender in September and October Red potatoes, red chicory, sage, lemon and nutmeg in December and January. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavours created with a few simple elements, a passion for fresh and seasonal ingredients. Praise for Alain Passard "[Passard is]...one of the "last generation" of great French chefs, those who were trained in the craft from early adolescence, and have never done anything else, and who exhibit a seemingly instinctive (though in fact dearly won) skill that still leaves the chefs of every other country in wonder." - THE NEW YORKER
Seasonal calendar
Learn more about the GLOBALG.A.P. Group Certification Option 2: Multiple producers with a mandatory Quality Management System - a cost effective solution and a trustworthy system
MEAT, POULTRY & GAME
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Low and Slow by
No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London. "If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better." Neil Rankin 'You've cost me a bloody fortune. Steak on four nights...Perfect every time. My boys - steak mad - are so happy.' Diana Henry 'Simply put- Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent 'The first time I ate Neil's food, I was blown away' Tom Kerridge 'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang 'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap... and tongs as an extension of his fingers.' Fay Maschler 'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker 'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ
Buck, buck, moose: recipes and techniques for cooking deer, elk, antelope, moose, and other antlered things by
Buck, Buck, Moose is a full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. This cookbook will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society.
The World Encyclopedia of Meat, Game and Poultry by
Meat, game and poultry have always played a major part in cuisines throughout the world. New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile. Find out how to make Boeuf Bourguignonne and Roast Rib of Beef and dozens of other classic recipes from around the world, including Tandoori Chicken and Thai Beef Salad.
In order to raise and produce the best possible Wagyu beef, the Joseph Decuis team spent time in Japan in order to learn the Japanese husbandry methods to raising Wagyu.
FISH
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Take one fish: the new school of scale-to-tail cooking and eating by
Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey - from elaborate to easy, small to large and - always - scale to tail. Josh's multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it - yes that's right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready
Fish by
Fish: Recipes from the Sea is an inspiring collection of more than 200 Italian recipes for cooking with fish, which shows us how to get the very best from local, sustainable fish.
