Traditional culinary skills are enjoying a widespread revival as more home cooks reject fast-food culture in favour of heirloom, artisanal and organic "slow" foods. Home-produced delicacies taste even better when patiently prepared and much anticipated and this revival has prompted many to seek out and master the skills that their grandparents would have taken for granted. This book covers all aspects of the country kitchen, from the simple pleasures of making hearty breads and fresh farmhouse-style cheeses to preserving the harvest's bounty of fruit and vegetables for yearroundenjoyment and the arts of curing, smoking and salting meats. The techniques collected here have stood the test of time. Additional chapters cover seasonal ingredients, foraging for wild food and collecting and using vintage "kitchenalia." There is also a comprehensive section explaining basic skills as well as a chapter that demystifies ingredients. Stunning colour photography showcases recipes and techniques to full effect. Foodies who have revived popular interest in local, traditional and heirloom foods will be sure to want to have this volume in their collection.
