A kitchen groaning with full jars is the sign of a future well catered for. Gourmet farmer Matthew Evan’s new book is an ode to the surplus of the seasonsa collection of more than 90 modern recipes for old-fashioned cooking methods. Not just for those who grow their own fruit and vegetables, Not Just Jam is also for the home cook who wants their dishes to resonate with the unparalleled flavor of freshly grown produce. And the best part is that it’s easy! Matthew’s recipes show that anyone can pickle onions or make cherry jam to brighten morning toast. Lunch can be made all the better by spicing up your bacon sandwich with some wholegrain apple cider mustard and some real brown sauce Not Just Jam also extends to dessert; drizzle your ice-cream with gooseberry and sour cherry syrup crafted in your own kitchen, or pour delicious apple syrup over freshly made pancakes.
|Product dimensions:||6.80(w) x 9.50(h) x 1.00(d)|
About the Author
Matthew Evans is a former chef and food critic, now a Tasmanian smallholder, restaurateur and food activist. He raises pigs, milks cows, tends a garden, runs a farm restaurant and teaches from Fat Pig Farm, in the picturesque Huon Valley. Matthew is the star of the long-running SBS TV show The Gourmet Farmer as well as food documentaries What's the Catch? and For the Love of Meat. He is the author of twelve books, including the authoritative and internationally bestselling Real Food Companion and The Gourmet Farmer Deli Book, as well as his autobiography Never Order Chicken on a Monday followed by The Dirty Chef.