Wild Cooking
Recipes, Tips and Other Improvisations in the Kitchen
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- Publisher's listprice GBP 15.99
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7 639 Ft (7 275 Ft + 5% VAT)
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- Discount is valid until: 31 May 2026
6 111 Ft
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Product details:
- Publisher Vintage
- Date of Publication 19 August 2009
- Number of Volumes B-format paperback
- ISBN 9780099522966
- Binding Paperback
- No. of pages224 pages
- Size 198x129x16 mm
- Weight 212 g
- Language English 0
Categories
Short description:
Sequel to the bestselling Food For Free , Wild Cooking is about making-do and the sheer fun of inventive cooking.
MoreLong description:
Sequel to the cult bestseller Food For Free, Wild Cooking is about making-do and the sheer fun of inventive cooking.
Richard Mabey's sparky, offbeat book is about canny and inventive making-do, or 'busking in the kitchen'. Whether creating a cassoulet, which uses English ingredients, making bread from chestnuts or slow-cooking a Peking duck in front of an ancient fan heater, he encourages us to be daring and imaginative in our cooking and our approach to food.
Although it contains wonderful, mouth-watering recipes like broad bean hummus, pumpkin soup and fillet-steak hearts this is more than a recipe book - it is a guide to a whole new way of thinking that embraces scrumping, celebrates picnics, and revels in saving energy wherever it can, whether that's by one-pot feasts or cooling on car radiators. After all, if you care about food 'life's too short not to stuff a mushroom'.
Previously published in hardback as The Full English Cassoulet.
?Learn the art of culinary busking with home-grown staples in this spirited and hands-on guide? Daily Mail
