FOWLERS 'WHAT'S OLD IS NEW AGAIN' Book

FOWLERS 'WHAT'S OLD IS NEW AGAIN' BOOK

by Fowlers Vacola
Member $31.95
Non-Member $39.95
Celebrating the 100th anniversary of Australian icon Fowlers Vacola, this book captures the very best of Australia's food preserving history. Together with some of Australia's most-loved chefs, Fowlers Vacola takes you on a delicious journey from Matt Wilkinson's old family recipe for Yorkshire pickled onions to Andrew McConnell's inspired baby iceberg lettuce salad with pink grapefruit, asparagus, mint and pickled ginger. You'll find traditional favourites from the Country Women's Association, along with tips and recipes from the culinary winners at leading agricultural shows. Chefs and food experts Stephanie Alexander, Maggie Beer, Jean Paul Bruneteau, Simon Bryant, Raymond Capaldi, Rita Erlich, Andrew McConnell, Matt Wilkinson and Alla Wolf Tasker are among those who guide you through chapters on preserving, pickling, bottling, dehydrating, jams, jellies and more. If you want to extend your own repertoire or learn how to preserve foods that are naturally full of flavour without chemicals and artificial preservatives, this book is for you. Limited edition 100th anniversary book. Hardcover, 96 pages, 25.5cm x 24.5cm, Fowlers Vacola, 2015.
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FOWLERS 'WHAT'S OLD IS NEW AGAIN' BOOK

by Fowlers Vacola
Member $31.95
Non-Member $39.95
Celebrating the 100th anniversary of Australian icon Fowlers Vacola, this book captures the very best of Australia's food preserving history. Together with some of Australia's most-loved chefs, Fowlers Vacola takes you on a delicious journey from Matt Wilkinson's old family recipe for Yorkshire pickled onions to Andrew McConnell's inspired baby iceberg lettuce salad with pink grapefruit, asparagus, mint and pickled ginger. You'll find traditional favourites from the Country Women's Association, along with tips and recipes from the culinary winners at leading agricultural shows. Chefs and food experts Stephanie Alexander, Maggie Beer, Jean Paul Bruneteau, Simon Bryant, Raymond Capaldi, Rita Erlich, Andrew McConnell, Matt Wilkinson and Alla Wolf Tasker are among those who guide you through chapters on preserving, pickling, bottling, dehydrating, jams, jellies and more. If you want to extend your own repertoire or learn how to preserve foods that are naturally full of flavour without chemicals and artificial preservatives, this book is for you. Limited edition 100th anniversary book. Hardcover, 96 pages, 25.5cm x 24.5cm, Fowlers Vacola, 2015.
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