The Farmers Mailbox

Chile peppers are hot — in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near fanatical devotion in those who have succumbed to their incendiary charms. In this comprehensive book, world chilli experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest in chilli peppers could ever hope to find. Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests and diseases; and post-harvest processing and preservation. The book culminates in 85 mouth-watering recipes that make brilliant use of both the characteristic heat of chile peppers and of their more subtle flavour qualities. Want to know what the hottest chile pepper in the world is? You'll find it in the fascinating story of 'Bhut Jolokia', acknowledged by Guinness World Records as the fieriest chilli on earth. Confused about the identity of those chilli peppers you bought? The authors' clear photographs and precise descriptions will clear up the mystery. The Complete Chile Pepper Book is the only guide to chiles you'll ever need. It's a scorcher.
Hard Cover
US Publication
336 pages with 283 colour photos and 7 drawings
210 x 210mm
Product code 6820

Phyllis Hobson
Whether you use a commercial dehydrator or make one yourself using the plans given in this book, it’s never been simpler to dry and store fruits, vegetables, grains, meats, and herbs.
Paper back
Pages: 192

Exciting new book recently released.
By the author of the popular Bush Butchers Bible (also available from The Farmers Mailbox)
Just a bit of a run down: 157 pages. Size 15cm x 21cm spiral bound
This book covers…….
1. Pickling (corning or brining) of meat and poultry
2. Sausage making, skinless, patties, black pudding, salami etc
3. Home cured ham and bacon, dry cure, wet cure and other recipes
4. Making jerky and recipes
5. Smoking meats, fish and poultry, cold smoking, making a cold smoker, which wood, preparation, hot smoking, making a hot smoker.

Popular Herbs & Spices
Origins & Uses
by
Michael Gale

This edition was printed in 2008.
 
The book is in three sections:
SECTION ONE: A rundown of the world's most popular herbs & spices; their origins and basic uses.

SECTION TWO: Thirty spice blend recipes, including: African and Indian Curry Mixes; Chinese 5 Spice; Cajun Spice and Blackening Powder; Garam Masala; Harissa; Indian 5 Spice; Mediterranean Blend; Dukkah; Seafood Seasoning; and many more.

SECTION THREE: Provides the reader with cooking recipes from around the world, from: Plum Glazed Leg of Lamb to
Ethiopian Dorowat. All easy to follow - and all delicious.

Paperback

Spiral Bound

 

Covers all aspects of small scale cheese making.
This book has 85 step by step recipes for cheese and other dairy products.
These only require basic cheese making techniques and fresh ingredients.
Some of the recipes for cheese include chedda, gouda, fromage blanc, marscarpone, ricotta and mozzarella.
Also includes other recipes for cooking with cheese.
Published in the U.S.

An inspiration to people to grow and try new foods, this comprehensive guide to vegetables, herbs and spices explores old favourites as well as many little-known yet exciting food-producing plants.

Over 200 species and the most popular cultivars are described, and a general introduction gives a basic background to various aspects of horticulture and plant nutrition. A table of plants for different garden situations at the back of the book is a useful ready-reference.

This thorough and extensively researched book has been written by Dr Susanna Lyle, an author with over 25 years of practical and academic experience in plant and soil studies. This companion volume to Discovering Fruit and Nuts is a vital reference, with everything a gardener needs to know and much that a commercial producer would find valuable in terms of choice of varieties and marketing of the harvest.

Features
• Comprehensive and detailed at over 400,000 words
• Over 200 colour photographs and diagrams
• More than 200 food-producing plants are described, including: history, propagation, harvesting times and methods, cultivation and location needs, pruning, popular varieties, uses of the crop, with particular emphasis on the nutritional benefits
• Companion volume to Discovering Fruit and Nuts

Reviews
“If you are keen to know more about growing your own vegetables and herbs, then this new volume will make an ideal companion.”
Better Homes and Gardens, September 2009

“This book is a must-have for the serious food crop gardener or anyone intending to become one.”
Your Garden, Spring 2009

“I found this book to be extremely interesting and informative. In my humble opinion, it is one of the best available on the market today dealing with this subject.”
Maureen Lucas, Gardeners Gazette, Spring 2009

“Avid backyard growers have a perfect one-stop resource in Discovering Vegetables, Herbs and Spices. This impressively laid out and executed book reveals just about all you’ll need to know to grow more than 200 species.”
Tony Fawcett, Saturday Herald Sun, June 6, 2009

“For gardeners who grow their own food, this book has all the makings of a classic.”
Jennifer Anderson, Gardening Australia, July 2009

“Discovering Vegetables, Herbs and Spices by Susanna Lyle is a valuable reference for anyone growing food plants. Excellent early chapters will enlighten you about plants and sex, nutrients, propagation and pot-culture. Lyle brings more than 25 years of expertise in plant and soil studies to this extensively researched book.”
The Australian, June 21, 2009

Author Information
Dr Susanna Lyle has been involved in both the practical and academic study of plants and soils for over 25 years. She has taught horticulture, plant science and garden design, and planned and planted many private and community woodlands and gardens, along with editing a range of scientific and educational books and journals. After travelling in many countries, during which she was a keen observer of food plants in many climates and locations, she settled in Northland, New Zealand.
Colour illustrations
480 pages, 286 x 213 mm
March 2009

This book is a comprehensive guide to temperate and subtropical fruit and nut plants that explores old favourites as well as many little known yet exciting food-producing plants. An inspiration to people to grow and try new foods, the A to Z guide presents over 300 species, with information on cultivation and propagation, harvesting times and yields, storing and using the produce. There is particular emphasis on the nutritional and health benefits of the fruit or nut described. Within these main entries, there are brief descriptions of over 250 similar species, expanding the coverage of this book still further.

A general introduction gives a basic background to types of fruit and nuts, plant structure, cultivation, including growing plants in containers, propagation, pruning and training and pests and diseases. A table of plants for different garden situations at the back of the book is a useful ready-reference. The appendix lists plants for differing conditions and uses and a bibliography provides avenues for further information.

This very thorough and extensively researched book is a vital reference to temperate and subtropical food producing plants from around the world in terms of choice of varieties and marketing of the harvest.

Features
* A-Z guide to 300 temperate & sub-tropical fruits
* Includes information on cultivation and nutrition
* Stunning colour images throughout

Reviews
“This is the best and most comprehensive hardcover book I have read on fruit and nuts for temperate and semi-tropical climates.”
The West Australian, July 2007

“As the name suggests, this impressive book takes the reader on an amazing voyage of discovery… an invaluable asset as a quality reference worthy of a place in every foodlover and gardener’s library.”
Gail Thomas (Australian Horticulture, October 2006)

“I really can’t recommend this book enough. It is just so comprehensive. A joy to read and absorb, beatifully presented and an inspiration for the coming spring.”
Earth Garden, September-November 2006

“A joy to read and absorb, beautifully presented and an inspiration for the gardener.”
Goodlife Book Club, 2006

“This book is for the serious self-sufficiency practitioner or home food gardener and will also be a great resource for nurseries. Treat yourself.”
Grass Roots Magazine, 2006

“This is essential reading material for those with acreage looking to grow fruit plants.”
Cedric Bryant (Canberra Times, July 2006)

Author Information
Dr SUSANNA LYLE has been involved in both the practical and academic study of plants and soils for over 25 years; with a PhD in plant and soil science from Exeter University, as well as a National Certificate in Horticulture from Pershore College. She has also taught horticulture, plant science and garden design, and planned and planted many private and community woodlands and gardens, along with editing a range of scientific and educational books and journals. After travelling in many countries, during which she was a keen observer of food plants in many climates and locations, she settled in Northland, New Zealand. Here, she continues to read and study the world’s food plants; growing many of them, photographing them and, most recently, painting them. She has already begun work on her next book about vegetables and seeds.
Colour photographs, Illustrations
480 pages, 286 x 213 mm
2006

Fabulous Food from Every Small Garden shows how to grow food at home in even the smallest of spaces. It explores the reasons for growing your own food, including the many potential benefits such as improved taste, freshness and nutrition. Many types of food are covered, including vegetables, fruits, herbs, bush tucker plants and edible flowers.

The book provides detailed instructions for successfully growing plants from seeds, and explains the use of organic pest and weed control and efficient watering methods. In addition, readers are shown how to improve soil fertility by making their own fertiliser.

Written by the author of the best-selling Creating Your Eco-friendly Garden, this practical book also offers solutions on incorporating food plants with other plants to create beautiful gardens in spaces such as balconies and flowerbeds. This is complemented with information on innovative techniques such as aquaponics, hydroponics, wicking beds and grid gardening to achieve high productivity in small spaces. The final chapters concern growing, harvesting and storing produce, and contain some simple recipes.
Features
* Gives innovative and economical methods for growing food in restricted spaces, even indoors
* Shows how to incorporate a wide variety of food plants into a garden
* Suggests spaces not normally thought of for growing food
* Follows a chemical-free approach to gardening
* Shows how to create free garden nutrients from kitchen waste
* Based on the author’s first-hand experience and 20 years as editor of Grass Roots magazine

Reviews
“This continues the high standard of garden books from CSIRO and is serious value for money. There are clear instructions on growing and the book is profusely illustrated.”
Cedric Bryant, Sunday Canberra Times, 13/9/09

Author Information
Mary Horsfall has had over 30 years’ experience in organic gardening, including 23 years growing self-sufficiency food crops organically in a harsh, dry-summer environment with only dam and tank water. She is currently editor and writer for Grass Roots magazine, where she has worked for 20 years.
Colour illustrations
232 pages, 240 x 190 mm
Paperback AU

Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk and the soaring popularity of raw milk, now is the perfect time to bring fresh dairy products back to the home kitchen.

Author Kathy Farrell-Kingsley begins with simple, step-by-step instructions for making sour cream, buttermilk, créme fraîche, mozzarella, fresh goat cheese, and 10 other fresh milk products. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses. There’s nothing quite like watching cream turn into butter or tasting the slightly chewy tang of homemade mozzarella.

Following the dairy instructions are 75 delicious cooking and baking recipes developed to showcase products from The Home Creamery. Cheese Blintzes, Herbed Goat Cheese Bites, Mozzarella Panini, Spinach Ricotta Pie, Coleslaw with Buttermilk Dressing, Chocolate Sour Cream Cake, and Tiramisu are that much sweeter when made with the rich creamy goodness of homemade dairy items.
Paperback US - 214 pages