Libros de Estudios generales de ganadería, página 6 de 39

It s been another memorable year on Diddly Squat Farm will the chickens finally come home to roost Fans of Prime TV series Clarkson s Farm will enjoy this companion IRISH TIMES Welcome back to Clarkson s Farm So that went well The spring barley crop failed Just like the oil seed rape And the durum wheat Then the oats turned the colour of a hearing aid and the mushrooms went mouldy Farming sheep pigs and cows was hardly more lucrative Jeremy would be better off trying to breed ostriches But in the face of uncooperative weather the relentless realities of the agricultural economy bureaucracy a truculent local planning department and the world s persistent refusal to recognise his ingenuity and genius our hero s not beaten yet Not while the farm shop s still doing a roaring trade in candles that smell like his knacker hammock he isn t On the face of it the challenges of making a success of Diddly Squat are enough to have you weeping into your Hawkstone beer but misery loves company and in girlfriend Lisa Farm Manager Kaleb Cheerful Charlie and Gerald his Head of Security Jeremy knows he s got the best And it s hard for a chap to feel too gloomy about things when there s a JCB telehandler a crop spraying hovercraft and a digger in the b

New edition of the award winning cookbook Memories of Gascony from Michelin three star chef Pierre Koffmann Pierre Koffmann s Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food With recipes and reminiscences from his grandparents home in rural Gascony this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt and learning to treasure seasonality simplicity and the best ingredients at his grandmother s side The finest of Gascony produce is here with a focus on simplicity The recipes stand the test of time and speak to the food tastes and trends of today While you read the charming stories of everyday life on the farm you ll devour the cuisine as you go along dandelion salad with bacon and poached egg grilled chicken with shallots and vinaigrette and greengages in armagnac in Spring chicken liver pate with capers Bayonne ham tart with garlic oeufs a la neige in Summer roast hare with mustard and beetroot salt cod cassoulet and quince jelly in Autumn and fried eggs with foie gras potato and bacon pie and tarte aux pruneaux in Winter This is a book to learn love and live from One of the great works on regional French food by one of the g