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The Agrarian Kitchen
The Agrarian Kitchen at Lachlan in Tasmania's verdant Derwent Valley has rapidly established a reputation as one of the most innovative, yet practical, farm-based cooking schools in Australia. This collection of recipes celebrates the simple pleasures of cooking and eating in tune with the seasons, and the rhythm of a life lived close to the earth.
The Truffle Cookbook
In his second cookbook, Rodney Dunn, founder of The Agrarian Kitchen in Tasmania, celebrates the natural wonder that is the truffle. In addition to more than 60 recipes, Rodney gives a fascinating insight into the Australian truffle industry and practical advice on buying, storing and (most importantly) cooking with truffles. Harvested in winter, truffles have an intense earthy flavour that works particularly well with indulgent ingredients such as cream, butter and cheese. Rodney's recipes are lush and comforting -- just the thing for cosy meals at home -- and once you start experimenting, you'll be surprised at how many dishes can be enhanced by this inimitable fungus. As Rodney firmly believes, there is no such thing as too much truffle.
Hospitality
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Annual Energy Review
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Milk Into Cheese
“Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.”—David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season. Cheese is milk’s destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practice...
