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
- ISBN10 0099522969
- ISBN13 9780099522966
- Publish Date 3 September 2009
- Publish Status Active
- Publish Country GB
- Imprint Vintage
- Format Paperback (B-Format (198x129 mm))
- Pages 224
- Language English