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Wild Cooking By Richard Mabey

Wild Cooking
by Richard Mabey

In Stock
£5.99
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.
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Wild Cooking Summary


Wild Cooking: Recipes, Tips and Other Improvisations in the Kitchen by Richard Mabey

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.

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Wild Cooking Reviews


"Mabey has been described as "Britain's greatest living nature writer" and he brings equal authority to writing about food in this engaging memoir cum recipe book" * Sunday Telegraph *
"The frugality of its recipes is offset by the gloriousness of its prose. This is the man who brought us Food For Free, so there's nothing about making do that he doesn't know - this book's a delight" * The Times, Books of the Year *
"Excellent... More than just a recipe book. It covers a useful skill in a downturn, the art of foraging" * Independent on Sunday *
"Learn the art of culinary busking with home-grown staples in this spirited and hands-on guide" * Dailiy Mail *
"A book for both the ecologically anxious and thrify, and since that means virtually everyone in Britain these days, it should sell by the truckload" * Observer *

About Richard Mabey


Among Richard Mabey's acclaimed publications are Food for Free (his first book and never out of print), Gilbert White (Whitbread Biography of the Year) and the ground-breaking bestseller Flora Britannica, which won the British Book Awards' Illustrated Book of the Year and the Botanical Society of the British Isles' President's Award and was runner-up for the BP Natural World Book Prize. He collaborated on Birds Britannica (which was his idea) and Nature Cure, described as 'A brilliant, candid and heartfelt memoir', had such wide appeal that it was shortlisted for no fewer than four prestigious prizes: the Whitbread Biography, the J.R. Ackerley for autobiography, Mind (for its investigation into depression) and the Ondaatje Prize for the evocation of the spirit of place. Richard Mabey was born and brought up among the beech woods of the Chilterns, and now lives in Norfolk.

Additional information

GOR001393487
Wild Cooking: Recipes, Tips and Other Improvisations in the Kitchen by Richard Mabey
Richard Mabey
Used - Very Good
Paperback
Vintage Publishing
2009-09-03
224
0099522969
9780099522966
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.