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The Full English Cassoulet The Full English Cassoulet, ISBN 9780701182533 and books by Richard Mabey on sale at thebookshelf.co.nz RICHARD MABEY began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept. At Scout camp he learned how to cook a Sussex Pond Pudding in a billy–can, and 30 years ago he permanently broadened the nations palate with his guide to edible wild plants, FOOD FOR FREE. His new book is a joyous exploration of local ingredients, broadening your horizons by travelling, vernacular heritage, and making use of everything except, as the saying goes, the pigs squeal. * Creating Peking chicken in front of an ancient fan–heater on a frozen Norfolk afternoon; * Collecting Corsican chestnut receipes and American mushroom ideas, and meditating on what a forest–food culture would have been like; * Cooking eggs in nothing but the sun; * Making bread the prehistoric way – with old beer; * Exploring the outer limits of apple cusine (i.e. the outer limit is making leather out of apples); * Cooking against the grain – if we didnt have access to wheat, what could we make with nuts? * How to deal with gluts – those autumn mountains of beans and courgettes; * Making–do the wartime way – canny tricks his mother taught him; re–introducing his fathers passion for offals; About the AuthorRichard Mabey is a prize–winning writer and botanist, described by The Times as Britains greatest living nature writer. Brought up in the Chilterns, he now lives in Norfolk where he and his partner, Polly, have created from scratch a vegetable garden, a Mediterranean garden, a pond garden and a wild garden with fields and hedgerows. Highly praised for his poetic style and challenging ideas, he writes a monthly column for BBC Wildlife Magazine and is the author of several books on nature and food, including the bestselling Food for Free, and the hugely successful Flora Britannica: The Definitive New Guide to Britains Wild Flowers.
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