Wild Cooking by Richard Mabey

Wild Cooking by Richard Mabey

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

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 proseThis 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 *

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.

SKU	Unavailable
ISBN 13	9780099522966
ISBN 10	0099522969
Title	Wild Cooking
Author	Richard Mabey
Condition	Unavailable
Binding Type	Paperback
Publisher	Vintage Publishing
Year published	2009-09-03
Number of pages	224
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.