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Book Description Hardcover. Condition: new. Hardcover. Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'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. 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; Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780701182533
Book Description hardback. Condition: New. Language: ENG. Seller Inventory # 9780701182533
Book Description Hardback. Condition: New. New copy - Usually dispatched within 4 working days. Richard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept.* 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts?. Seller Inventory # B9780701182533
Book Description Condition: New. In. Seller Inventory # ria9780701182533_new
Book Description Condition: New. An exploration of local ingredients, broadening your horizons by travelling, and vernacular heritage. It includes: collecting Corsican chestnut recipes and American mushroom ideas, and meditating on what a forest-food culture would have been like; cooking eggs in nothing but the sun; and, making bread the prehistoric way - with old beer. Num Pages: 224 pages. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 222 x 166 x 23. Weight in Grams: 422. . 2008. First Edition. Hardcover. . . . . Seller Inventory # V9780701182533
Book Description Hardcover. Condition: Brand New. 224 pages. 8.74x6.50x0.94 inches. In Stock. Seller Inventory # __0701182539
Book Description Condition: New. An exploration of local ingredients, broadening your horizons by travelling, and vernacular heritage. It includes: collecting Corsican chestnut recipes and American mushroom ideas, and meditating on what a forest-food culture would have been like; cooking eggs in nothing but the sun; and, making bread the prehistoric way - with old beer. Num Pages: 224 pages. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 222 x 166 x 23. Weight in Grams: 422. . 2008. First Edition. Hardcover. . . . . Books ship from the US and Ireland. Seller Inventory # V9780701182533
Book Description HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # AR-9780701182533
Book Description Hardcover. Condition: new. Hardcover. Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'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. 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; Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9780701182533
Book Description Hardcover. Condition: new. Hardcover. Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'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. 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; Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780701182533