Food writer Matthew Evans shows us how to ethically source, cook and eat real food. With a huge range of recipes to nurture the soul and family, The Real Food Companion outlines everything you need to know to navigate today's complex food world. It's the farmer, butcher, fishmonger and baker by your side. It will appeal to dedicated foodies as well as novice cooks looking for a reliable and up-to-date kitchen companion.
About the Author
Recipe writer, cook, stirrer and passionate foodie, Matthew Evans was originally a chef by trade. Matthew has since become a taste junkie by desire. In a move akin to Darth Vader's, he crossed from the dark heart of restaurant kitchens to the even darker side, to become a restaurant reviewer for most of the past decade. Originally trained in Canberra, Australia, Matthew has also worked in Sydney and Melbourne and written about restaurants and producers from across the country.
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Reviews
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Absolutely brilliant book. This time by an Australian. Chapters cover: dairy, grains, pulses and flours, poultry and eggs, meat, seafood, vegetables, fruit, wild food, nuts, olives and oils and sweet foods. The dairy section is particularly interesting covering homemade mascarpone, homemade clotted cream, and cheeses.
Recipes include, braised lamb shanks with tomato and cumin, slow roasted pork belly, pure pork cassoulet, seared scallops with pea paste, prawns with roasted cauliflower, roasted tomato sauce, asparagus with boiled lemon butter, summer fruit salad with lime syrup, banana and macadamia sour cream pie and others far too many to mention. Loads of photographs and lots of advice. Each chapter begins with an overview on the subject of the chapter.
This book gives you all you need to produce REAL and Healthy food.
Having browsed it, I found it full of information on all of the food and great recipes.
Not a recipe I didn't like.
It is so refreshing to see food presented and treated in such a wonderful way.
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![The Cook's Companion [2004 Ed.]](http://cdn4.fishpond.com.au/0012/386/147/334770/3.jpeg "The Cook's Companion [2004 Ed.]")
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