Bøger af Mark Diacono

In the fourth River Cottage handbook, Mark Diacono tells us everything we need to know to create our own productive, organic garden, no matter where we live

From Scratch: Ferment is the no-nonsense guide to fermenting at home.

In the ninth River Cottage Handbook, Mark Diacono explains how to nurture and grow your own garden fruit

Packed with ideas for enjoying and using spices, this is much more than your average recipe book. Beginning with a guide to 50 of Mark's much-loved spices and blends, including their legacy and main culinary affinities, the book then offers over 100 innovative recipes that make the most of your new spice knowledge. With additions throughout from chefs and food writers of whom spices are an integral part of their cooking identity, it is sure to inspire and uplift.

Follow-up to the acclaimed Sour, the essential book on growing and cooking with herbs

Your pocket-friendly growing guide. Including over 180 edible varieties of fruit, vegetables, herbs, nuts and spices.

Filled with practical advice, inspiration and planting and design ideas, My Tiny Veg Plot tells you how to prepare your beds whatever the size and situation; there is advice on filling containers, creating ingenious planters, using planting mediums, soil and water and which fruit and vegetables will thrive in which spot.

WINNER OF THE ANDRE SIMON FOOD BOOK OF THE YEAR AWARD 2014'Otter Farm is all about flavour. It starts and ends with the question: What do I really want to eat?'The taste of a perfectly ripe mulberry was Mark Diacono's inspiration for creating Otter Farm, a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely.Here Mark shares his colourful, beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit - including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal challenges and excitements of rural living, and offers practical advice for cultivating the best of the familiar, unusual and forgotten varieties at home. With luminous photography that captures life in the kitchen and outdoors, this ground-breaking book reveals how even the most exotic and exciting tastes can have their roots in British soil.