DAIRY & KITCHEN Books &

Price 

Basic Butchering of Livestock and Game -Metler:Garden Way Pb 193pp

The author describes useful tools, equipment and techniques and demonstrates how to butcher beef, pork, lamb, venison, poultry and small game. Meat inspection, processing and preserving are also discussed.  

£12.99

Home Cheesemaking Carroll Storey Pb 278pp
Here are 75 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta and 30-minute mozzarella. Recipes for dairy products include creme fraiche, sour cream, yoghurt, keifer, buttermilk and clotted cream. There are also 60 recipes for cooking with cheese including such treats such as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Proscuitto and Cheese Calzones and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.

£12.99

Home Sausage Making: Rears Garden wayPb 168pp

With over 95,000 copies in print, this is the classic in the field. Now repackaged in a smaller, friendlier size for a new generation of sausage lovers, and completely revised and updated to comply with current safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles

£12.99

 Cheesemaking & Dairying: Thear BLP 104 pp

First published as The Home Dairying Book. 1978. Second edition published as Home Dairying. 1983 Third edition published as Home & Farm Dairying. 1988. Completely updated and with many new photographs, coverage includes step-by-step, illustrated instructions for making hard cheeses, soft cheeses, yoghurt, cream, ice cream and butter. Suitable for the home kitchen or small dairy.

£8.95

This book, first published in 1985, brings to beginners and experts alike a simple method of ’mashing’ for producing the finest flavoured beers, real ales, stouts and lagers from all-grain ingredients...