From Scratch

Regular price €29.99
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In stock with our UK publisher. 14-28 days
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A01=Fiona Weir Walmsley
Age Group_Uncategorized
Age Group_Uncategorized
Author_Fiona Weir Walmsley
automatic-update
baking
Category1=Non-Fiction
Category=WBA
Category=WBH
cheesemaking
cooking
COP=Australia
Delivery_Delivery within 10-20 working days
do it yourself
easy recipes
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
farm
farming
fermenting
grow your own
guide
hobby farm
homemade
Language_English
PA=Available
Price_€20 to €50
PS=Active
recipes
softlaunch
starting from scratch

Product details

  • ISBN 9781743798072
  • Weight: 1184g
  • Dimensions: 180 x 240mm
  • Publication Date: 07 Sep 2022
  • Publisher: Hardie Grant Books
  • Publication City/Country: AU
  • Product Form: Hardback
  • Language: English
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From Scratch is a cheerful collection of recipes, and a simple guide to making your own food and staples, starting at the very beginning.

If you are looking for a connection with what you eat, then this book is for you. More than 200 straightforward recipes – from basic pantry items and essential dairy products to decadent cakes, tasty dips, crackers, ferments and drinks – will give you the confidence to leave industrialised packaged goods behind.

Author Fiona Weir Walmsley paints a beautiful picture of life (and work) at Buena Vista Farm in Gerringong, NSW, Australia, and of the joy of making, sharing and enjoying things ‘from scratch’, no matter how busy you are. And, sampling your own mayonnaise, yoghurt, kimchi, muesli bars, mustard, ice cream, chai tea, bacon jam, chewy caramel or lemon slice (the list goes on!) might be just what you need to find your happy place.

Complete with stunning images, From Scratch is all about kitchen time being fun, instructions without preachiness, and the deep satisfaction of being able to make all the things yourself – when you have the urge (or when you run out of baking powder).

Fiona Weir Walmsley is a cheesemaker and farmer in Gerringong, NSW, Australia. The family have been on the farm since the mid 1800s, when they arrived from Northern Ireland with nothing except a dream, a small amount of dairy farming knowledge and a cooking kettle that is still on their back verandah. Fiona and her husband Adam raise dairy goats, meat chickens, laying hens, pigs and bees, and they make cheese and operate a commercial farm kitchen that produces ferments and other deliciousness. On top of that, they grow coffee and cut flowers and run a cooking school teaching traditional food skills, such as sourdough baking, cheesemaking and fermentation.

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