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COVER DEDICATION TITLE FOREWORD – PETER GILMORE A JOURNEY – JAMES VILES A MEAL WITH JAMES – JOSH EVANS HOW TO USE THIS BOOK SIMPLE RECIPES
SALT CURE CHICKEN STOCK LAMB CARAMEL BEEF GLAZE FISH GLAZE PASTA DOUGH SUGAR SYRUP SORBET BASE FRESH MILK SKIN DRIED MILK SKIN PICKLED GARLIC TOASTED GARLIC OIL PINE OIL BEETROOT VINEGAR ELDERFLOWER VINEGAR VINEGAR OF BARLEY GRAIN CHERRY VINEGAR FENNEL SALT PUFFED BARLEY PUFFED AMARANTH PUFFED RYE PUFFED SORGHUM SEAWEED DRESSING BURNT CUCUMBER AND LEEK DRESSING BROWN BUTTER SALTED PLUMS SOURED CREAM ELDERFLOWER WATER FERMENTED APPLE PROPAGATED OATS
GARDEN
ADDICTED TO SEED CABBAGE, NEW ASPARAGUS AND WARM NUT MILK CAROTENE, CELERIAC AND SEA URCHINS LEGUMES, THEIR FLOWERS AND FRESH CHEESE CARROTS, DILL SEEDS AND OILY FISH BIOTA’S GARDENS LINE-CAUGHT SQUID WITH PLANT JUICES SWEETENED GARDEN PUMPKINS WITH FROZEN SHEEP’S MILK YOGHURT GARLIC SCAPES, SPANNER CRAB AND SUNCHOKES SORREL AND FENNEL SORBET, BLUEBERRIES AND GARDEN LAVENDER CUCUMBER, NATIVE OYSTERS AND BEACH PLANTS MUM’S ROSES ROSEHIPS AND RHUBARB JUST GREAT JUICE FRAGRANT MANDARINS AND BERGAMOT NORM’S POTATOES, ONIONS AND CHEESE FALLEN FEIJOAS WITH ALMOND MILK QUARTER ACRE FARM FERMENTED APPLES, QUINCE, SOFT CRÈME AND CHOCOLATE SOFT LEEKS, DARK RYE CRUMB AND ANIMAL GLAZE FIRE-PIT BEETROOTS WITH LEATHER JACKET CHEEKS RAW PEAS, JERSEY MILK CHEESE AND TOASTED OATS THE BEES OF BIOTA BURNT PEARS, FROZEN MILK AND MOLASSES SPONGE SPENT WINTER AND SUMMER VEGETABLES COOKED IN WHEY
FARM
COUNTRY CHILDHOOD GREEN ALMONDS, PURSLANE AND FRIED FISH THROATS MILK-POACHED VEAL, CLOVERS AND PUFFED RYE CARAMEL LAMB BREAST, DRIED LACTOSE, FRESH AND COOKED OATS GREEN GRAPES, ELDERFLOWER AND FIG LEAF ICE CREAM BORROWED LAND GARLIC, BEANS AND BYCATCH PRAWNS CHILLED SHEEP’S MILK WITH BRINED FISH ROE PECORA DAIRY: MOTHER’S MILK BEEF COOKED OVER COALS, DARK FRUITS, MOLASSES GLAZE AND AMARANTH VEAL TENDONS, RAW KINGFISH AND WHITE RADISH AGED DUCK HAM, BUNYA NUT CREAM AND SALTBUSH CREAMED HEN EGGS, MUD CRAB, CELERY HEARTS AND LOCAL TRUFFLES DUCK EGGS WITH STOCK OF OLD WINTER PLANTS AND BONES SMOKED HEN, CREAMED CORN AND SPROUTED GRAINS PIGEON COOKED IN MALTSTOCK WITH PRUNES SET MILKS, ONION CARAMEL, OREGANO AND BARLEY LAMB BRAINS IN TOASTED SEEDS, KALE JUICES AND SOURED CREAM PORK NECK COOKED IN EUCALYPTUS WITH CHESTNUTS HEN YOLKS, TOASTED RYE, COOKED CURDS AND CHICKPEAS SUCKLING PIG FROM REDLEAF FARM WITH WARM MILK BREAD REDLEAF FARM CHERRIES, SOURED CREAM, BUCKWHEAT AND LIQUORICE DARK RYE AND OAT BREAD ROLLS VINE-SMOKED BUTTER
FOREST
BENEATH THE PINES FOREST FLOWERS, JAMBEROO MOUNTAIN BLUE AND HONEY QUINCE COOKED IN PINE SAP WITH WHIPPED BRIE RABBIT COOKED IN STRAW AND TOASTED GRAIN BROTH RIVER PLANTS, STEAMED TROUT AND BUTTERMILK MULCHED PINE CARAMELS FALLOW DEER, PINK ONIONS, WILD FRUITS AND PLANTS HUNTERS AND GATHERERS MUSHROOM STOCK WITH WOOD-SMOKED PERCH RAW KANGAROO, ARTICHOKES AND LUCERNE PINE MUSHROOMS FROM THE FOREST, CONFIT LEEK, RAPE JUICES AND PECORA DAIRY YOGHURT WILD PLANTS AND ARTICHOKE ICE CREAM RIVER BED SORREL, EUCALYPTUS AND FROZEN GOAT’S MILK YOGHURT SMOKING WILD HONEY, BRIOCHE, FROZEN MILK AND MACADAMIAS SLIPPERY JACKS, CHARGRILLED PARSNIP AND STEAMED CHICORY ROADSIDE APPLES AND WILD BLACKBERRIES WOOD-SMOKED OYSTERS IN PINE OIL YOUNG PINE, DUCK AND SUN-DRIED GRAPES CLAMS, CHARCOAL, SMOKED ROE AND PICKLED SPENT LETTUCE
GLOSSARY THE PEOPLE OF BIOTA INDEX ACKNOWLEDGEMENTS COPYRIGHT BACK COVER
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