A lifetime’s work in one volume, The Real Food Companion is the book that inspired me to do the first series of Gourmet Farmer. This is my take on what makes some food taste better than others, an attempt to empower cooks when they go out to shop. It answers questions you may never have thought to ask; such as what is “bred free-range” pork, and why isn’t it actually free-range? Is veal cruel? Why you should chop the green tops of your baby carrots the minute you get them home and why you shouldn’t throw out mussels that don’t open in the pan. This is the result of three years’ research and a lifetime’s worth of obsession with food. There are over 200 recipes and chapters are organised so you can dip in and out of topics at will.
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