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The Full English Cassoulet Making Do In the Kitchen by Richard Mabey
  

The Full English Cassoulet Making Do In the Kitchen

RRP £16.99

Synopsis

The Full English Cassoulet Making Do In the Kitchen by Richard Mabey

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 thirty years ago he permanently broadened the nation's 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 pig's squeal'. It includes: 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 didn't 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 father's passion for offals.

About the Author

Richard Mabey

Richard Mabey is the author of the bestselling, award-winning and ground-breaking FLORA BRITANNICA (which sold nearly 90,000 at -35), as well as many highly praised books about nature and the environment, including FOOD FOR FREE and THE UNOFFICIAL COUNTRYSIDE. His book about Gilbert White won the Whitbread Biography of the Year.

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Book Info

Publication date

2nd October 2008

Author

Richard Mabey

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Author's Website

richardmabey.co.uk/

Publisher

Chatto & Windus an imprint of Vintage Publishing

Format

Hardback
224 pages

Categories

Cookery / food & drink etc

ISBN

9780701182533

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