Whole Food: a book from Hodmedod
Whole Food: a book from Hodmedod
Hodmedod's long-awaited book Whole Food is...
From £25.00 GBP
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After 20 years of making award-winning Halen Môn sea salt, the Lea-Wilson family have put together a collection of recipes on how to showcase this often misunderstood and misused ingredient. Order now and we'll throw in a free £5 gift voucher. Browse our range of Halen Môn sea salt, smoked water and books... |
Learning to season properly is what separates a good cook from a great one. It isn’t simply a case of how much is added, but also when these crystals are used: at the beginning of meal prep to help sunny tomatoes sing; coating your meat just before cooking to help the salty char form and the meat stay juicy; or right at the very end, scattered over a chocolate torte to make it all the more chocolate-y.
Brine, cure and pickle your way through this book, learning to use salt in new ways to make everyday food more vibrant and flavourful. From a sophisticated fennel and almond lasagne to toasted milk cookies, delicate salt marsh lamb to juicy black pepper brined corn, this book brings new techniques and a breath of fresh inspiration to your plate.
With every bit as much attention paid to vegetables and sweet dishes, as well as meat and fish, and beautiful photography shot on location on the wild island of Anglesey throughout, this book celebrates the most important ingredient in your kitchen.
'This beautiful book, written collectively by a whole family about their passion and business, celebrates the irreplaceable savoury edge of salt - in its flakiest most appetising form. And the recipes are irresistible too.' - Hugh Fearnley Whittingstall.
Book details
- Publisher: White Lion Publishing
- ISBN: 978-0711265745
- Number of pages: 240
- Dimensions: 203 x 254 mm
- Language: English
