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: 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: 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: 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: 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.

Normal Price £12.99
Now £6.99

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 pages

Foreword by Hugh Fearnley-Whittingstall


NEW EDITION OUT NOW

Publishers 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

Normal Price £7.99
Now £4.99

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: 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: 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 mins

Special 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

Normal Price £7.99
Now £4.99