Wild Cooking: Recipes, Tips and Other Improvisations in the Kitchen. Richard Mabey with Polly Munro

By Richard Mabey

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

• Format: Paperback
• Language: English
• ISBN: 0099522969
• ISBN13: 9780099522966
• Release Date: January 2009
• Publisher: Vintage Books USA
• Length: 224 Pages
• Weight: 0.47 lbs.
• Dimensions: 7.8" x 0.6" x 5.1"