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Posts Tagged ‘Chelsea Green’

With National Butchers’ Week coming up at the end of the month (24th-30th March), it is a pleasure for me to be working on this fascinating guide to the craft of butchery to be published by Chelsea Green on the 27th. In fact the book explains the whole journey that our meat makes, from farm to table, and is a bit of an eye-opener for anyone who cares about how their meat is sourced.

Published by Chelsea Green

The Gourmet Butcher’s Guide to Meat

In The Gourmet Butcher’s Guide to Meat master butcher Cole Ward aims to revive the traditional culinary art of butchery – an often overlooked but vitally important aspect of the farm-to-table movement.

The most comprehensive guide available to the complete process of meat production, the book will be invaluable to small-scale butchers, to chefs who want to broaden their skills, to farmers and smallholders, to the many who attend butchery courses, and to anyone who cares about how their meat is sourced.

The book features two master British butchers: Balson Bros, Bridport, Dorset – Britain’s oldest family butcher (as featured in BBCTV’s Hidden Histories series), and MacDonald Bros, Pitlochry, Scotland, owned and run by the MacDonald family since 1928.

“A good butcher is an ethical professional who knows the provenance of his or her meats,” Ward writes. “I want to give everyone an understanding and appreciation of my craft and its culinary artists, and I want to celebrate and support struggling small farmers and quality-meat producers. So my mission is nothing less than to bring back culinary butchery—a craft that we must never lose.”

A major benefit of the book is the enclosed CD that contains over 800 step-by-step photos demonstrating how to cut up a side of beef, a side of pork, a whole lamb and a chicken.

Author of The Gourmet Butcher's Guide to Meat

Cole Ward (photo: Karen Coshof)

Cole Ward is a master butcher based in Vermont, USA, who combines hands-on butchery with teaching his craft at culinary academies, colleges and agricultural and sustainable-living conferences.

Karen Coshof is a photographer and film producer specializing in environmental subjects.

National Butchers’ Week UK: 24th-30th March 2014

The Gourmet Butcher’s Guide to Meat by Cole Ward and Karen Coshof is published by Chelsea Green, RRP £35.99 including CD with 800 images, and is available through all good high street and online booksellers.

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Recipe: Ginger Beer

Ginger is a spice perfect for autumn weather. Its fragrance can perk up everything from chai tea to apple pie. This humble root can also add a gentle kick of heat to stir-fries or soups.

The natural yeasts in the root can also be used to kick start a bubbly ginger beer. Give it a try!

The following recipe is from Wild Fermentation: The Flavour, Nutrition and Craft of Live-Culture Foods by Sandor Katz. Published by Chelsea Green, the book is available through all good high street and online retailers, RRP £17.99

rootginger

glass

This Caribbean-style soft drink uses a “ginger bug” to start the fermentation. I got this idea from Sally Fallon’s Nourishing Traditions. The ginger bug is simply water, sugar and grated ginger, which starts actively fermenting within a couple of days. This easy starter can be used as yeast in any alcohol ferment, or to start a sourdough.

This ginger beer is a soft drink, fermented just enough to create carbonation but not enough to contribute any appreciable level of alcohol. If the ginger is mild, kids love it.

TIMEFRAME: 2 to 3 weeks

INGREDIENTS (for 4 litres):

  • 8 cm or more fresh root ginger
  • 400 gm sugar
  • 2 lemons
  • Water

PROCESS:

1. Start the “ginger bug”: Add 2 teaspoons (10 ml) grated ginger (skin and all) and 2 teaspoons (10 ml) sugar to 250 ml of water. Stir well and leave in a warm place, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.

2. Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 litres of water. Add about 5 cm of root ginger, grated, for a mild ginger flavour (up to 15 cm for an intense ginger flavour) and 375 ml sugar. Boil this mixture for about 15 minutes. Cool.

3. Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of the lemons and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger and sugar.) Add enough water to make 4 litres.

     4.  Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that some premium beers use; sealable juice jugs; or capped beer bottles. Leave bottles to ferment in a warm place for about 2 weeks.

5. Cool before opening. When you open your ginger beer, be prepared with a glass, since carbonation can be strong and force liquid to rush out of the bottle!

Chelsea Green Publishing

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I’m delighted to say that I have started working with Chelsea Green, a leading US publisher, to help them spread the word in the UK about their remarkable books and authors.

Since 1984, Chelsea Green has been publishing books on the politics and practice of sustainable living. A founding member of the Green Press Initiative, Chelsea Green has been printing books on recycled paper since 1985 and leads the industry both in terms of content—foundational books on renewable energy, green building, organic agriculture, food, and ethical business—and in terms of environmental practice, printing 95 percent of their books on recycled paper with a minimum 30 percent post-consumer waste and aiming for 100 percent whenever possible.

The company, which became employee-owned last year, had its best sales year ever in 2012, with its fourth New York Times bestseller The Art of Fermentation by Sandor Ellix Katz (over 50,000 copies sold) and Jorgen Randers’ 2052: A Global Forecast for the Next Forty Years contributing to its success.

AOF_LR2052: A Global Forecast for the Next Forty Years by Jorgen RandersTop-Bar BeekeepingCheese and CultureCows Save the PlanetSowing Seeds In The Desert

Chelsea Green has also set up a sales and distribution partnership in the UK with agency Publishers Group UK, with warehousing and fulfillment through Grantham Book Services.

“We are looking forward to a long and happy relationship with PGUK. Their track record representing U.S. publishers in the UK is excellent, and they really ‘get’ our books,” says Michael Weaver, Chelsea Green’s trade and export sales manager. “Having a strong distribution partner in this market can only help us expand our reputation for producing quality resources for sustainable living, as well as provocative and timely political titles.”

“We are delighted to be working with Chelsea Green,” says PGUK joint managing director Cathy Parson. “We have a great respect and affinity for their publishing programme and look forward to working closely with them to develop sales in the UK and Europe.”

www.chelseagreen.com

For sales information, please contact Adam Gordon at PGUK [T: 02074 051105; Adam.Gordon@pguk.co.uk]

For publicity enquiries, please contact me! [T: 07761 836782; shallam @ chelseagreen.com]

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