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Wild Cooking, Recipes, Tips and Other Improvisations

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.

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