Post Script: Real Food Projects – Kate Walsh

I think this cookbook was written just for me!

Real Food Projects

Real Food Projects

30 Skills. 46 Recipes

Kate Walsh

Murdoch Books

ISBN: 9781743364215

Description:

From churning your own butter and baking no-knead bread to making your own sausages for the barbecue, here are all the skills you need to break up with your supermarket and eat real food!

 

Real Food Projects is your handbook to 30 essential cooking skills that will connect you with your food again. Even if you’re a kitchen rookie, you’ll soon be churning your own butter and slathering it on your own no-knead bread, barbecuing your own homemade sausages or using the season’s freshest fruits to make your own cordials.

 

Step-by-step instructions and photographs guide you from start to finish. For too long we’ve been sold the idea that making our own food is difficult, time-consuming and not worth the effort. But self-taught cook and sustainable food advocate Kate Walsh knows that learning how to cook a few kitchen staples from scratch, using fresh local and seasonal produce, is the best way to improve your health and that of our food system. Better yet, it tastes delicious!

 

Get involved and get stuck into some real food projects today.

 

 

My View:

I think this cookbook was written just for me! There are so many projects listed here that I am already experimenting with in my own kitchen and more I want to try.

 

This is another winner in the real food movement, a book I am proud to have in my kitchen library.

I think the big tick items of this book are as follows:

√ Step by step instructions and photographs are included for all 30 projects.

√ Promotes start from scratch and waste less cooking.

√Promotes the use of fresh local seasonal ingredients.

√ Granolas, butter, cheeses, no knead bread, fruity cordials, sausages, kombucha, kefir, passata, jam, chutneys, yoghurt, nut butter…the list goes on.

√ Helps you rediscover the pleasure of cooking, eating and sharing homemade food.

√ Promotes “number free” cooking – the best way to ensure you know what goes into your food is to make that food yourself.

√ The projects in this book are designed for the home cook and the home kitchen so if you have a wooden spoon and a few bowls, you will be well on your way to making most recipes in this book.

 

Post Script: Real Delicious – Chrissy Freer

Nutrition and flavour are not sacrificed when making any of these recipes.

Real Delicious Cover

Real Delicious

Chrissy Freer

Murdoch Books

ISBN: 9781743365960

 

Description:

Whatever happened to eating real food? In a world of fasts and fads, whirlwind diets and mealtime anxiety, isn’t it time we took back the joy of eating real, whole food and enjoyed the good health, energy and glowing vitality that can go with that? We only need to look at the increasing incidence of diabetes, food intolerances, allergies and digestive irritations and disorders to see that whatever it is we’re doing to our food, it’s not agreeing with us…In Real Delicious, Chrissy Freer will show you how quick, easy, satisfying and invigorating it is to cook and eat real food. These are simply delicious recipes to share with family and friends for your whole life…Eat real, eat well and love it!

 

 

My View:

This recipe book matches my cooking/eating preferences exactly! Give me real food any day – meals made with fresh produce, made with flavour and encompassing ingredients from the wide spectrum available to us – nutrition and flavour are not sacrificed when making any of these recipes.

 

The book is helpfully divided into chapters –

Grains

Legumes

Meat and Tofu

Eggs, Seeds and Nuts

From the Vegetable Patch

From the Sea

From the Dairy

From the Orchard

 

The recipes are easy to follow and easy to make – successes are guaranteed. What I love the most aside from the helpful descriptions/discussion regarding ingredients/nutrition under each chapter and the chapter dedicated to From The Vegetable Patch (this was always going to be a favourite for me) is the design and layout of the book; beautiful images (I love to see how a finished recipe should look /be presented) and ingredients are listed in order of use in the recipe. I cannot emphasis how important this listing of ingredients is – so many times this experienced home cook has made the mistake of getting almost to the end of a recipe to discover I have missed something out /or I am out of step with the addition of the ingredients – it make so much sense to list the ingredients in the order of their use – why don’t all cook books follow this simple rule?

 

This is the book to have on your recipe shelf!