The Wild Cooking: Recipes, Tips and Other Improvisations in the Kitchen

From the publisher:

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

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