Wild Cooking
  • Published: 15 September 2009
  • ISBN: 9780099522966
  • Imprint: Vintage
  • Format: Paperback
  • Pages: 224
  • RRP: $24.99
Categories:

Wild Cooking

Recipes, Tips and Other Improvisations in the Kitchen

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Sequel to the bestselling Food For Free, Wild Cooking is about making-do and the sheer fun of inventive cooking.


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
  • Published: 15 September 2009
  • ISBN: 9780099522966
  • Imprint: Vintage
  • Format: Paperback
  • Pages: 224
  • RRP: $24.99
Categories:

About the author

Richard Mabey

Richard Mabey is the acclaimed author of some thirty books including Gilbert White, which won the Whitbread Biography Award in 1986, Flora Britannica(1995), winner of a National Book Award, and Nature Cure (2005), which was short-listed for three major literary awards, the Whitbread, Ondaatje, and J.R. Ackerley prizes. He writes for the Guardian, New Statesman and Granta, and contributes frequently to BBC radio. He is a Fellow of the Royal Society of Literature.

Also by Richard Mabey

Turning the Boat for Home
Dreams Of The Good Life
The Ash and The Beech
Fencing Paradise
A Brush With Nature
Nature Cure
The Full English Cassoulet
See all

Praise for Wild Cooking

There aren't many people who know how to make a "passable imitation of Corsican cheese" using nothing but milk, a couple of lemons and a pair of old tights. Then again, there aren't many writers like Richard Mabey, most lovable of naturalists. Ever since he first instructed us on the wonders of weeds in Food for Free, Mabey has shown himself alert to possibilities in nature that most of us are deaf to... Cooking methods are dealt with in a far more authoritative manner than in many a grander recipe collection'

Sunday Times

The critic, conservationist and botanist Richard Mabey looks at how to make do in the kitchen by using local and seasonal food to their full potential. This book includes recipes and cooking advice with anecdotal stories and sketches to accompany them

The Times

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

This is a helpful, down-to-earth book with some lovely ideas in it

Nicholas Bagnall, Sunday Telegraph

Although not intended as a sequel to Food for Free, The Full English Cassoulet is similarly easy-going and personable... It manages to be both warmly eccentric and timely

Scotsman

Mabey is a natural forager, and he describes the process of cooking with a sort of purity and simplicity

William Leith, Evening Standard

A literate and imaginative work

Christopher Hirst, Independent

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

Excellent... More than just a recipe book. It covers a useful skill in a downturn, the art of foraging

Independent on Sunday

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

Recommended Christmas gift for budding chefs and bon viveurs... Inventive cooking using things in every which way

Easy Living
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