Publisher's Synopsis
Within the covers of this accessible and beautifully illustrated work lies a wealth of knowledge and experience around food production and cooking gained over two working life times. Definitely an enviable source of inspiration and wisdom, one that quietly takes the reader on a journey to think about what they eat, where it comes from and how best to cook it. Ultimately helping people to improve their personal relationship with food and the land not only for their own wellbeing but that of the nation and planet as a whole. David Mitchell, Deputy Chair, National Trust for Scotland
Our book explores ethical foods, biodiversity, growing, conservation, food culture & sustainable farming with nature…”Bosse is recognised as a leading expert on rare breed genebanks in Sweden.
Wendy is an experienced cook and founder of the award-winning Scottish Food Guide. Together they set out to write a book to illustrate how we can learn from the past to ensure a conservational future for farming and healthy food production.
This 424 page fully illustrated hardback – including recipes – is the result of years of research and practical experience, highlighting serious issues seasoned with light-hearted anecdotes from farming life to inform and entertain. This book combines Bosse’s first hand knowhow of nature friendly farming practices, supplying chefs and restoring landscapes, alongside Wendy’s collaborations with artisan food producers, chefs, restaurants, festivals and food tourism. Their book, like many of the heritage foods therein, is truly a rare breed. Once you buy it you can never put it down.
