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Wild Cooking. Recipes, Tips and Other Improvisations in the Kitchen
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- Nombre de pages224
- FormatePub
- ISBN978-1-4481-3777-0
- EAN9781448137770
- Date de parution31/03/2012
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurVintage Digital
Résumé
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
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
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
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
