So to go back to my previous post I received some fantastic books from my loved ones for x mas:
The river cottage preserves hand book
At the kitchen table
The great chili book
The art of fermentation
The whole beast butchery
FAT: an appreciation of a misunderstood ingredient, with recipes
The preservation kitchen
And the cooks illustrated cookbook
I have read the beginnings of all of them and I have to say I am most excited about the art of fermentation, and whole beast butchery. TAOF is a gem. Half science and half practice information. The author is Sandor Ellix Katz a self taught guru and author of wild fermentation. This book takes wild fermentation further in an understandable and friendly manner just like wild.
Whole beast butchery is 75% pictures of whole animal breakdown for pig, cow, and lamb. Along with cuts that are rather in common but great and practical restaurant and home application.
Well I am gonna go cook and ferment my lil heart out
Till next time
God speed spaceman
Falcon Archer
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