Product Ref: BV120
Ever wanted to make your own cheese, yogurt and butter, but didn't know where to start? Then Sue’s book is just for you. This step by step beginners guide was written with the novice in mind. Basic dairy recipes and tip’s on hygiene are all included. Sections on cheesemaking, cream, butter, yogurt etc, includes help to get you started.Paperback 28 pages
Product Ref: BV40
First published in 1978 by Katie Thear, this is the new 4th edition of a highly successful and popular book.Cheesemaking and Dairying gives clear, stepby-step, fully illustrated advice on how to make hard cheese, soft cheese, yoghurt, cream, ice cream and butter successfully from cow's, goat's and ewe's milk.It details the equipment and conditions needed to produce dairy products in the kitchen as well as in the small dairy. Now completely updated, and with many new photographs, covers the whole range of dairy products in a practical and easy to follow manner.Paperback
Product Ref: BV11
Rita Ash demonstrates that an infinite variety of cheeses can be made simply, as they always were in the past, in the home kitchen. The book covers the principles and practice of cheesemaking including starters and equipment There's an interesting collection of recipes for soft cheese, Semi-hard cheese, hard cheese's, goats milk cheese's, ewe's milk cheese's, whey cheese and fancy cheese. The book is clear, concise and scientific.
Product Ref: BV298
This book will appeal to anyone with a love of cheese. The text covers every aspect of making cheese at home, from the tools and equipment needed and basic recipes to making more complex cheeses and advice on setting up a small cheese business.You do not need to be scientifically trained to make cheese, nor do you need to be an accomplished cook or possess expensive specialist equipment. Here Rita Ash shows just how simple the process is and how, with a little care and attention, anyone can produce delicious hand made cheeses at home. Each of the recipes are clearly explained and include suggested uses for each of the finished cheeses. As no prior knowledge is assumed the book is suitable for beginners and more experienced cheese makers alike. paperback 128 pages
Product Ref: BV173
Practical Cheesemaking by Kathy Biss, gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen.
Product Ref: BV294
This book guides you through the process of making cheese from equipming your dairy (or kitchen), introducing the science and making your first basic cheeses it then encourages you to experiment. It includes sections on selling and showing cheese and contains over 40 recipes for cheeses that can be made at home, many with regional variations including one made from Guiness and gives confidence to the novice, enabling you to experient once you have mastered the basics. Softback 152 pages.
Product Ref: BV228
Thirty cheese recipes including Fromage Blanc, Stilton, Feta and Camembert. Each recipe is rated for difficulty, and you are alerted to the amount of time involved, the moulds needed and how best to store the finished product.Paperback USA
Product Ref: BV292
This book guides you through getting started, detailing the materials needed, giving step-by-step instructions for making ham, bacon, salt beef and cured fish as well as cheese, poultry and other foodstuffs. It covers hot and cold smoking including building simple smokers with everyday equipment for domestic use as well as more adventurous units for small-scale commercial production. It gives guides on smoking bacon, ribs and other cuts, fish, sausages and cheese. In addition it gives useful tips and advice on selling, slicing and serving as well as recipes for cure mixes and a useful resource section.Softback 156 pages
Product Ref: BV166
Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike. NEW Hardback Edition 138 pages
Product Ref: BV295
With many tips, plenty recipes and buckets full of advice on preparation and ingredients, Diana Sutton demonstrates how to create loaves and buns of all shapes and sizes from the basic family loaf to tortillas and naans making this an essential book for anyone wanting to rediscover the delights of traditional and contemporary home bread making - without the machine! Paperback 168 pages
Product Ref: BV258
Make the most of your garden fruit and vegetables, perfect for using your ingredients when they are at their peak. 368 pages paperback, 16 colour pages.
Product Ref: BV276
Preserved is a panoramic introduction to a world that will consume and seduce you. Full of practical information, it covers all the main techniques of food preservation with accessible instructions and a light-hearted manner. Johnny Acton and Nick Sandler show you how to dry meat and herbs, salt fish and cure ham. They teach you how to build a smokehouse and then smoke your own salmon, how to make sausages, pickle eggs and infuse oils, preserve with sugar, bottle fruit in alcohol and can your own produce.Paperback 224 pagesForeword by Hugh Fearnley-WhittingstallNEW EDITION OUT NOWPublishers Price £14.99
Product Ref: BV325
"Ingredients, popular fruits and vegetables, sugars, cooking techniques, along with storage information and helpful hints and tips followed by 60 delicious recipes "There are several different methods of preserving fruits and vegetables and all give delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles and salted vegetables are all practical and economical ways to preserve seasonal produce. And you don’t need a load of kitchen gadgets and equipment to get started: a heavy-based pan, a funnel, a sugar thermometer and a selection of glass storage jars are all you need! Most fruits and vegetables can be used for preserving, and what better and more satisfying way to use up home-grown or local produce than to purée, pickle, bottle or salt it and consume it throughout the year! Ingredients, popular fruits and vegetables, sugars, cooking techniques, along with storage information and helpful hints and tips followed by 60 delicious recipes make this book your one-stop guide to successful preserving."Paperback, 128 pages
Product Ref: BV321
A fruity home-made jam, a spicy chutney perhaps? what about a herby jelly? All are perfect ways of storing your produce. In this new book Diana Sutton, joint editor of Home Farmer magazine, takes you through the process of jam and preserve making and provides plenty of recipes for the novice and the more experience ´preserver´ from Old English Marmalade and basic strawberry Jam to the more exotic, spicey chutneys. Paperback 192 pages
Product Ref: BV217
This practical book on the craft of cider making explores both traditional and modern approaches, and has been designed to enable the enthusiast using any type of apples to make real cider with skill and confidence. There are additional chapters on a range of fascinating topics related to cider. The book also includes a set off superb scaled plans for building an inexpensive robust cider press using hardwood or good quality softwood.All you need to know for smallscall cidermaking from making presses to recipes. Softback 136 pages
Product Ref: BV322
´Craft Cider Making´ is for anyone who wants to make great cider or apple juice. All you need is apples and some equipment which is clearly outlined within the book for your assistance.´Craft Cider Making´ is full of the techniques to use to make your fruity beverages along with explanations as to how they work. It also contains trouble shooting ideas for when things don´t go according to plan! Packed with a wealth of practical experience and understanding, ´Craft Cider Making´ is for beginners and old hands alike.Paper back. 168 pages
Product Ref: BV281
For the small scale sausage maker who makes sausages for domestic or business use, this book explores the origins and development of the sausage and gives important guidance on the do's and don'ts of sausage making, tips and plenty of recipes, including age old traditional English ones, as well as step by step guides on knotting and presentation and it includes an excellent resource section.Paperback 192 pages
Product Ref: BV277
Written by two passionate countryside campaigners, Clarissa Dickson-Wright and Johnny Scott, this authoritative book features over 140 easy-to-follow recipes from stir fried pheasant with mustard beans to salmon fishbakes made with gnocchi.Hardback 208 pages
Product Ref: BV318
A mouthwatering compilation of 135 old, new and variations of favourite recipes from the farming community of Britain.All the recipes have been carefully tested, and then arranged into mealtime sections. Savoury dishes range from baked stuffed tomatoes to spicy Bengal chicken, and puddings from apple flan to rich Parson’s Folly.Baking is particularly well represented in a wide selection of cakes, teabreads and biscuits, and recipes for preserves and chutneys will use up any windfalls from the orchard and kitchen garden. A special Christmas section offers a choice of pudding and cake recipes and finishes off the turkey leftovers.116 pages paperback
Product Ref: BV317
Whether you want to butcher your own food for your family or butcher on a small-scale for profit this book covers all aspects of the craft. Animals, says the author, need to be treated with care, respect and empathy when alive, when dead they need respect and professionalism. This book covers all livestock and includes rabbit and game and is supported by plenty of illustrations to guide you step-by-step through the butchering process. Paperback 152 pages.
Product Ref: BV282
This DVD is for those considering selling meat to the public and interested in traditional butchery skills this programme gives a thorough grounding in traditional butchering and is ideal for anyone who is considering butchering livestock and poultry for either commercial or domestic purposes. Covers all the basic essentials, including the cuts of meat and tricks of the trade, from carcase to packaging.DVD 90 minsSpecial Offer down from £20 save over £5
Product Ref: BV326
An essential guide for anyone interested in what they put onto their body as well as what goes inside."Our skin is our largest organ. We often think about how the things we put into our body effect us, but how much time do we take to consider how the things we put onto our body effect us? This timely book is packed full of helpful advice about how to make your own luxurious and beautiful soaps at home, using only the best natural ingredients. Not only are the soaps good for you, they look great and are wonderfully indulgent too. Sarah Ade begins by listsing the natural ingredients available and their properties before describing how to put ingredients together for a specific purpose. She also discusses the benefits of a macrobiotic lifestyle and holistic skin care, and why your body will thank you for it. The recipes range from the fun and frivolous to sensible and serious and the text is packed with homemade skin care ideas. An essential guide for anyone interested in what they put onto their body as well as what goes inside."Paperback, 128 pages
Product Ref: BV268
Sue and Dave Berry keep sheep on their smallholding in Wales. Sue started spinning after attending a local hand-spinning workshop and now spins wool from her own sheep. In this DVD Sue guides the beginner through the process of choosing and sorting a fleece and preparing it for spinning. She shows how to start spinning and how to overcome the common problems a beginner might encounter. She demonstrates how to ply the spun yarn and finally how to wind the finished wool into a neat hank ready for use. Throughout, Sue clearly demonstrates and explains every step, so that after watching this video even the complete beginner will have the confidence to start spinning.
