Food DIY, How to Make Your Own Everything by Hayward, Tim -- Read -- Imperial Library of Trantor

Index

Cover Title Page About the Author Dedication DO-IT-YOURSELF CHAPTER 1: CURING & SALTING

Basic dry cure Basic wet cure The easy cure Salad with lardons Guanciale Penne amatriciana Lardo The bacon sandwich Bacon jam Baked ham Salting brisket Pastrami Salt beef Building a Reuben Proper corned beef Salting white fish Salt fish croquetas Romesco sauce Brandade Gravadlax Fox sauce

CHAPTER 2: PICKLING

Pickled onions Piccalilli Pickled shallots Pickled wild garlic Pickled beetroot Pickled eggs Pontack ketchup Pickled herrings Sarde in saor Ceviche Pickled cucumbers Japanese-style pickled vegetables Sauerkraut Kimchi

CHAPTER 3: DRYING

Bresaola Biltong Redneck jerky Salami Duck ham Lomo Dried fruit salami

CHAPTER 4: SMOKING

Pulled pork Coleslaw Bonus beans Smoked mackerel Arbroath smokies Cullen skink Omelette Arnold Bennett Smoked salmon Smoked haddock Finnan haddie Smoked haddock chowder

CHAPTER 5: BAKING & FERMENTATION

Daily bread Sourdough starter Sourdough bread Pizza Quick rye bread Crumpets Bath buns Char siu steamed buns

CHAPTER 6: PASTRY

Short and sweet pie pastry Fruit Bakewell tart Hot water crust pastry Gala pie Game ‘cutting’ pie Crab pasty Beef and pickled walnut pudding

CHAPTER 7: PRESERVING

Fruit in alcohol Fi’s vin d’orange Gin Sloe gin Rabbit confit Partridge escabeche Duck confit Pâté de campagne Potted lobster Chicken liver parfait with Madeira jelly Potted shrimps Faggots Damson cheese Preserved figs

CHAPTER 8: OUTDOOR COOKING

Beanhole baked beans Hog or lamb roast Deep-fried turkey Éclade des moules Clambake

CHAPTER 9: BUTCHERY

Lamb shank redemption Neck of lamb with miso glaze 3-rib roast beef Spanish chicken Coq in hock 3-bird roast Basic pork sausages Toad in the hole Droëwors Scotch eggs Black pudding Haggis Pork jelly cubes Proper gravy Chicken stock Beef stock Pho

CHAPTER 10: DIY TAKEAWAY

Fried chicken Peking duck Doner kebab Coffee shop Coffee ice cream

CHAPTER 11: DAIRY & CHEESE

Making butter Compound butters Café de Paris butter Herb butter Junket with port jelly Curd cheese tart White or farmhouse cheese Puy lentil and feta salad

CONTACTS, ADDRESSES, SUPPLIERS AND SITES THANKS AND ACKNOWLEDGEMENTS Follow Penguin Copyright Page

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