Wild Cooking

Zusatztext

<p>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.</p><p>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'.</p><p>Previously published in hardback as<i>The Full English Cassoulet.</i></p>

Autorenportrait

<p>Among Richard Mabey's acclaimed publications are<i>Food for Free</i>(his first book and never out of print),<i>Gilbert</i><i>White</i>(Whitbread Biography of the Year) and the ground-breaking bestseller<i>Flora Britannica,</i>which won the British Book Awards' Illustrated Book of the Year and the Botanical Society of the British Isles' President's Award and was runner-up for the BP Natural World Book Prize. He collaborated on<i>Birds Britannica</i>(which was his idea) and<i>Nature Cure,</i>described as 'A brilliant, candid and heartfelt memoir', had such wide appeal that it was shortlisted for no fewer than four prestigious prizes: the Whitbread Biography, the J.R. Ackerley for autobiography,<i>Mind</i>(for its investigation into depression) and the Ondaatje Prize for the evocation of the spirit of place.</p><p>Richard Mabey was born and brought up among the beech woods of the Chilterns, and now lives in Norfolk.</p>

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