Recipes, Tips and Other Improvisations in the Kitchen
Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book 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’.
“Now is the time to indulge in a bit of quality downtime. Create your own slice of the good life by... getting creative in the kitchen, whipping up a little something from Richard Mabey's The Full English Cassoulet... Who said the simplest things can't be the finest?”
“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”
“Recommended Christmas gift for budding chefs and bon viveurs... Inventive cooking using things in every which way”
“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'”
“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”
“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”
“This is a helpful, down-to-earth book with some lovely ideas in it”
Nicholas Bagnall, Sunday Telegraph
“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