Wild Cooking

Wild Cooking Recipes, Tips and Other Improvisations in the Kitchen

Paperback (03 Sep 2009)

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Synopsis

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

About the Publisher

Vintage

Vintage

Vintage is a highly respected paperback publisher of contemporary fiction and non-fiction, publishing writers like Philip Roth, Martin Amis and Toni Morrison. There are many Booker and Nobel Prize-winning authors on the Vintage list such as Kingsley Amis, A S Byatt, J M Coetzee, Ismail Kadare, Ian McEwan, Salman Rushdie, Anne Enright, Iris Murdoch, Roddy Doyle and Ben Okri, to name a few.

Book information

ISBN: 9780099522966
Publisher: Random House
Imprint: Vintage
Pub date:
DEWEY: 641.5
DEWEY edition: 22
Language: English
Number of pages: 224
Weight: 214g
Height: 198mm
Width: 131mm
Spine width: 17mm