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Cook and food writer LINDY WILDSMITH is fascinated by the ties that bind people, culture and food together. She has been a follower of Slow Food almost since its inception, and is a great believer in the importance of good, fresh ingredients and using local stores. Her book Cured: salted, spiced, dried, smoked, potted pickled and raw was shortlisted for the Andr.. Simon award and the Guild of Food Writers best food book in 2011. An experienced cookery teacher, Lindy has an in-depth knowledge of Italy and Italian food, and runs The Chef...s Room fish and cookery school in Wales, where she teaches regularly with Franco Taruschio, founder of the famed Walnut Tree Inn. She teaches residential courses at Denman in Oxfordshire, at Hart...s Barn in Gloucestershire and Divertimenti in London. She also speaks professionally and participates in the ...Discover the Origin... scheme to promote European produce
'This is a book for anyone who has looked wistfully at the craft distilleries, breweries and wineries popping up all over Britain and thought, if only I...The writing and design are a model of clarity making the 100 plus recipes accessible and do-able. I defy anyone not to be tempted.' House & Garden 'A perfect antidote to mass-produced convenience drinks, Artisan Drinksputs the soul back into culinary crafts and brings creativity and innovation back into the kitchen' Countryside Magazine 'Whether damson gin or jasmine tea is your poison, this diverting book has them all' The Field 'This book takes the pleasure of foraging and harvesting local ingredients and shows you how to create delicious things to drink, from cordials to liqueurs, cocktails to wine. It's a fab read.' The Women's Room