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Description - The Full English Cassoulet 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 30 year's 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'. * 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 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-intro

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Book Details

ISBN: 9780701182533
ISBN-10: 0701182539
Format: Hardback
(222mm x 165mm x 24mm)
Pages: 224
Imprint: Chatto & Windus
Publisher: Vintage Publishing
Publish Date: 2-Oct-2008
Country of Publication: United Kingdom

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Author Biography - Richard Mabey

Richard Mabey is a prize-winning writer and botanist, described by The Times as 'Britain's 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 his challenging ideas, he is the author of FOOD FOR FREE, THE UNOFFICIAL COUNTRYSIDE, THE COMMON GROUND, FLORA BRITANNICA, NATURE CURE and, most recently, BEECHCOMBINGS.

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