Wild Cooking

Recipes, Tips and Other Improvisations in the Kitchen

By: Richard Mabey

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Paperback | 15 September 2009 | Edition Number 1

At a Glance

Paperback
224 Pages

Dimensions(cm)
19.5 x 13.0 x 1.7

Paperback

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Sequel to the bestselling 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

Industry 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

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